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Malai Kofta

A deliciously rich and creamy Malai Kofta served with aromatic and fluffy Tilda Pure Basmati rice. Courtesy of Dipna Anand.

  • Hard
  • Serves 4




Kofta Balls

  • 2 medium potatoes, boiled and grated
  • 150g paneer, grated
  • ¼ bottle gourd (lauki), peeled and grated
  • 2 tablespoons gram flour
  • 1 teaspoon salt
  • 1 teaspoon red chilli powder or to taste
  • 1 garam masala
  • 1 ½ teaspoon cumin powder
  • 2 tablespoons plain flour
  • 2-3 tablespoons vegetable oil, optional to moisten hands for kofta making

Kofta Sauce

  • ½ medium onion, finely chopped
  • 375g plum peeled tomatoes, puréed
  • 150ml double cream and a little for garnish
  • 4 tablespoons vegetable oil
  • 1 tablespoons ginger and garlic paste
  • 1-2 birds eye green chillies, made into a paste
  • 1 ¼ teaspoons salt
  • 1 ½ teaspoons cumin seeds
  • 1 ¼ teaspoons turmeric powder
  • ¾ teaspoon red chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon green cardamom powder
  • 1 tablespoon dried fenugreek leaves (kasturi methi)
  • ¼ teaspoon anardana powder
  • 400ml water
  • 2 ½ tablespoons fresh chopped coriander, save a little for garnish
  • 250g Tilda Pure Basmati Rice

How to make Malai Kofta

  1. To make koftas: Pre-heat oil for deep frying

  2. In a bowl, mix together paneer, lauki and potato

  3. Add red chilli, salt, cumin powder and garam masala together with gram flour, mix well using your hands to combine the mixture

  4. Once mixture is combined well together, moisten your hands using the oil and make balls from the mixture (about 4cm diameter). Use the oil to moisten hands as needed

  5. Deep fry the kofta balls until golden brown, your oil should be on about 175°C, this should take about 3-4 minutes

  6. Remove the koftas from oil onto a tray and leave to one side

  7. To make the sauce: Heat vegetable oil in a saucepan

  8. Add the cumin seeds and once the cumin starts to sizzle add onions and cook for 4-5 minutes until onions are very brown and caramelised

  9. Add ginger and garlic paste and green chilli paste followed by the puréed tomatoes and cook for a few seconds

  10. Add in the turmeric, red chilli powder and salt and mix well

  11. Cook the masala sauce on a medium heat with the lid on for 4-5 minutes (keep mixing every minute or so)

  12. Once the oil starts to seep out the edges and the sauce is sizzling, the masala is cooked perfectly, add in the water and bring the gravy to a boil

  13. Add green cardamom powder and double cream to the sauce together with the fenugreek leaves (crushed), garam masala, fresh coriander and anardana powder, cook for 1 minute or so

  14. Add in the fried kofta balls and shake the pan to coat the balls evenly with the sauce

  15. Mix well together and cook for a final 2 minutes

  16. Remove from the heat and garnish with fresh coriander and a swirl of double cream

  17. Serve with Tilda Pure Basmati Rice and relish. Cook rice as per pack instructions.