Veg Recipes

Make mouth watering restaurant like malai kofta at home.


•Although there are many types of koftas and they are made, but what about malai kofta, the taste that you can mix in malai kofta, it cannot be found anywhere else and in which the taste of koftas made in restaurant is very different. If it happens, then let’s make Malai Kofte that too in restaurant style.


•Potato boiled – 2 small,

•Paneer – 1 cup grated

•Maize flour (corn starch) -3 tbsp

•Cashew – 1 tbsp chopped

•Raisins – 1 tbsp

•Oil – as required

•Thick onion – 1

•Ginger – inch

•Garlic – 2 cloves

•Tomato – 3 medium

•Cashew – 5-6

•Water – as required

•Bay leaf – 1

•Cinnamon stick – 1 inch

•Cloves – 2-3

•Green cardamom – 2

•Salt – as per taste

•Red chili powder – 1 tsp

•Coriander Powder – 1 tsp

•Garam Masala -½ tsp

•Kasoori Fenugreek – 1 tsp lightly crushed

•Cream or malai – 1 cup

•Preparation time: 20 minutes

•Cooking time: 40 minutes

•Total time: 1 hour


STEP 1: Knead the dough for the koftas.

First of all take a bowl and add grated paneer and boiled potatoes, cornflour, garam masala, finely chopped cashew nuts and salt in the bowl and mix all the ingredients well with a spoon and knead a soft dough. A little water can also be used for kneading the dough. After kneading the dough, make round balls and keep them in an oiled plate.

STEP 2: Heat oil in a pan.

Now take a wok and add oil and heat it on medium flame. After the oil is heated well, put the koftas in the pan one by one and deep fry them. Flip the koftas with the pony from time to time and fry till they turn golden brown. After frying well, take it out on a plate and keep it.

STEP 3: Start making the gravy.

Take a pan and put it on the gas on medium flame, after that put whole onion, tomato, ginger, garlic, cashew and water in the pan and keep it for boiling. Boil the water till the tomatoes become soft after boiling. When the tomatoes become soft, then turn off the gas and grind all the ingredients in a mixer to make a smooth paste.

STEP 4: Add gravy and koftas to the pan and mix.

Take a wok and put it on the gas on medium flame and let it heat well after adding oil. Add cloves, cardamom, cinnamon and bay leaves and fry in hot oil. Now reduce the flame and put the paste in it and let it thicken. When the paste becomes thick, use a spoon so that it does not stick to the bottom. Keep in mind that the flame is to be kept low as the paste may crack when heated. Then add red chili powder, coriander powder, garam masala, kasoori fenugreek, water and salt, mix well and cook for 5 minutes, after that add cream and koftas and mix and switch off the gas. Malai Kofta is ready.

~Nutrition Information:-

•Calories: 461kcal

•Carbohydrates: 35 grams

•Protein: 13g

•Fat: 31g

•Saturated Fat: 16g

•Polyunsaturated Fat: 2g

•Mono unsaturated Fat: 6g

•Trans Fat: 1g

•Cholesterol: 73mg

•Sodium: 108mg

•Potassium: 837mg

•Fiber: 5g

•Sugar: 6 grams

•Vitamin A: 1537IU

•Vitamin C: 28mg

•Calcium: 331mg

•Iron: 2mg

~Health benefits of eating curd:-

•Heals mouth ulcers..

•If you eat curd continuously for 2 to 3 days, then mouth ulcers will get cured quickly. Due to its cooling, curd acts quickly on the blister.

•Reduces obesity..

•The calcium present in curd helps in reducing obesity, which makes the body slim.

•Makes teeth and bones strong..

•Curd fulfills the calcium deficiency of teeth and bones in the body and phosphorus makes them strong.

~Serving Types:-

•Can be served with Garlic Naan or Lachha Paratha.

•Can be served with salty lassi.

•It can also be served with basmati rice or cumin rice.

~Change in taste:-

•Add more quantity of cornflour so that the koftas become soft.

•Yogurt can also be added instead of cream.

•You can add butter to the gravy.

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