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Malai Kofta

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Course: Gravy
Cuisine: Indian
Author: Vidya Srinivasan


  • Paneer Kofta - 10
  • Onion - 1 big roughly chopped
  • Green chilli - 1 Adjust according to your taste
  • Cashewnut - 3 tablespoon
  • Cardamom - 2 pods
  • Cinnamon - 1/2 piece
  • Fennel seed powder - 1/4 teaspoon
  • Ginger garlic paste - 1 teaspoon
  • Milk - 1/3 Cup
  • Butter/Oil - 2 tablespoon I used 1 tablespoon oil and 1 tablespoon butter
  • Cardamom powder - 1/4 teaspoon
  • Salt - as needed
  • Pepper powder - 1/4 teaspoon
  • Heavy cream/ Fresh Cream - 3 tablespoon
  • Chopped nuts - 1 tablespoon Optional to garnish


  • Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water
  • Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
  • Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and sauté for ½ minute.
  • Add onion paste and ginger garlic paste and saute for 3-4 minutes
  • Add cashewnut paste and continue to sauté for 2-3 minutes
  • Add milk and 1/2 cup of water. When the mixture comes to boil, add heavy cream and green cardamom powder
  • Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)
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