malai kofkta



1 hour

total time


malai kofkta:

1 heaped cup paneer, crumbled

1 heaped cup potato, boiled & crumbled

2 1/2 tbsp corn flour

1 tbsp garlic ginger paste

2 tbsp coriander leaves, minced

salt to taste

3/4 tsp garam masala

1 tbsp cashews, chopped

high heat oil

sauce pt1:

1 tbsp oil

2 cup onions

2 1/2 cup chopped tomatoes

25 cashews

3 green cardamoms

1/2 inch cinnamon stick

4 garlic cloves

sauce pt2:

2 tbsp butter (or oil)

1 bay leaf

2 cardamoms

2 tsp garlic ginger paste

3 tsp red chili powder

2 1/2 tsp garam masala

2 tsp coriander powder

salt to taste

1 tsp sugar

1/2 cup water (add more if needed)

2 tsp kasuri methi

heavy cream to taste


malai kofkta:

boil potatoes until just tender (make sure they are not mushy)

crumble potatoes and add to a mixing bowl along with paneer, garlic ginger paste, corn flour, salt, garam masala, coriander, and cashews

mix well and roll dough into little balls

heat oil in a pot for deep frying

deep fry the balls on medium heat until golden brown

remove and let cool before adding to sauce


heat oil in a pan. when oil is hot, add cardamoms, garlic, and cinnamon. add onions and sauté

add tomatoes and cashews. sauté for 2-3 mins then add 1 cup of water and boil until soft/mushy (cover with lid)

turn off flame and cool, then add to blender until smooth purée. filter through strainer and set aside

heat pan with butter (or oil). add bay leaf, cinnamon, and cardamoms. add ginger garlic paste and sauté on low heat for 2-3 mins

add chili powder, garam masala, coriander powder, salt, and sugar. pour the purée in and mix well and sauté for 3-4 mins

add 1/2 cup water and cook covered on medium heat until sauce thickens

add heavy cream (or half & half) to taste and mix well on low heat

add kasuri methi and salt to taste





1 hour

total time
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