RasoiTime - Home of Indian Cuisine Recipes on the Move - Itís time for cooking!
Recipes Home Recipes About Us Recipes Basics Recipes Health Recipes Cooking Tips Recipes Ask RasoiTime Recipes Party Menus Recipes Festivals Recipes Glossary Recipes Sitemap
Recipes Category:
Dry Veg Curry
Baked Curries
Curries without onion and garlic
Left-Over Usage
Egg Dishes
Healthy Recipes
Kiddies Corner
Recipes Collection:
Cauliflower Kebab White Bean Pasta Bean Tacos Aloo Paratha
Strawberry Banana Smoothie Kids Patties Onion in Vinegar French Salad Dressing
American Chopsuey Mangodi ki Kadi Besan Toast Chicken Korma
Patra Orange Murabba Enchilada Sauce Moong Dal Karal
Chana Dal Bada Chana Masala Jaljeera Coconut Cookies
Badam Milk Aloo Raita Hariyali dal Peanut Potato
Malai Kofta
What is it?
A delightful muglai dish
For Kofta
4 medium boiled and mashed potatoes
2-3 green chilies, finely chopped (optional)
1/2 tsp cumin seeds powder
1/4 cup (50 gm) khoya or mawa
1/4 cup (50 gm) paneer
1 tbsp raisins
2 tbsp cornflour
Salt to taste
Oil for frying

For Gravy
1/2 cup (100 gm) cream
1/4 cup milk
1/2 cup (100 gm) cashewnuts (soaked in water)
1 medium onion
1 inch ginger
1-2 green chilies
1 tbsp tomato puree
2 tsp white pepper powder
1/4 teaspoon garam masala powder
2 tsp sugar
Salt to taste
3 tbsp oil or ghee (clarified butter)
1 tbsp grated paneer and 1 tbsp cream for garnishing
For Koftas
1. Mix crushed paneer and raisins together and keep aside.
2. Mix cornflour and water to make a thin paste.
3. Now mix together mashed potatoes, green chilies, khoya, cumin powder and salt.
4. Take small round ball sized dough in hand.
5. Press it between palms of your hand to flatten it. Place 1/2 teaspoon paneer mixture in the centre and shape into a round ball.
6. Repeat for remaining dough.
7. Dip the koftas in cornflour paste and deep fry until golden brown.

For gravy
1. Cut onion into four pieces and boil until tender.
2. Grind together onion, green chilies and ginger into a smooth paste.
3. Make a smooth paste of cashewnuts with milk in a blender.
4. Heat oil in a pan, add onion paste, garam masala and fry until golden brown.
5. Now add tomato puree and fry until oil separates.
6. Add white pepper powder, cashewnuts paste (optionally use khoya paste) and again fry until oil separates.
7. Add sugar, salt and water to make a thick paste and simmer for 5-7 minutes.
8. Now add cream and simmer for another 5 minutes.
9. Before serving gently add koftas in the gravy.
10. Garnish with crushed paneer and cream on top.
Serve hot with Naan
Cooking Time
35-40 minutes
Malai Kofta .301.
cExams.com examAxe.com cExams on the Mobile General Knowledge Questions
Quantitative Aptitude Questions Daily General Knowledge Quiz Panchatantra Short Stories Rasoi Time