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Creamy Malai Koftas

Easy and delicious Malai Koftas made slightly lighter but still creamy and taste great.

Creamy Malai Koftas
1 hour
Preparation Time
30 mins
Cooking Time
Serves 4
  • Paneer
  • For Koftas;

    • 2 large potatoes
    • ½ cup grated cottage cheese / paneer
    • 1 carrot grated
    • 3 slices of fresh bread
    • 1 tbsp. shredded fresh coriander leaves
    • 1 tsp. red chilly powder
    • Salt as desired
    • Oil to shallow fry
    • A few raisins or cashew to stuff the Koftas

    For Gravy;

    • 3 medium tomatoes
    • 1 large onion
    • 2 tsp. ginger-garlic paste
    • 1 green chilly
    • 5-6 soaked cashew nuts
    • 1/4 cup fresh low-fat cream or 1 cup whole milk
    • ½ tbsp dried Kasuri methi (optional)
    • 1 tbsp. oil

    Whole Spices

    • 1 inch cinnamon stick
    • 2 cloves
    • 2 green cardamoms
    • 2 tsp. coriander powder
    • 1 tsp. red chilly powder
    • 1 tsp. garam masala
    • ½ tsp. cumin seeds
    • ½ tsp. Turmeric powder


Koftas;  Wash, boil and mash the potatoes. Take out the sides from the bread slices and crumble it into small pieces. Add salt, chilly powder, fresh coriander leaves, crumbled bread and knead it into soft and smooth dough.

Take another vessel and add grated cottage cheese in it. Add a pinch of salt if you wish.

Pinch small lemon size dough from the potato mix and roll it into a ball, flatten it slightly and make a small circle.

Add a little of cottage cheese (1/2 tp.) and a cashew or a raisin in the centre. Bring all the sides together to close the circle and roll it again into a ball Make all the Koftas in similar way and keep them aside.

Heat a pan and add a few teaspoos of oil in it. Add a few koftas gently into the hot oil and fry it till all the sides become golden brown in color.

Gravy;  Soak cashew nuts for an hour. Grind sliced onion, tomatoes, and soaked cashew nuts into fine paste.

Heat oil in a wok and crackle cumin seeds, add the above ground paste, diced green chilly, ginger-garlic paste, Kasuri methi and cook for a few minutes.

Add all the spice mix, cover the wok and sauté for 7-10 minutes till the raw smell from the ground paste disappears.

Pour water to the paste if you require slightly runny gravy. Add fresh cream and immediately take off from the flame. If you are using whole milk, cook the gravy for another 5-10 minutes till the milk is absorbed and the gravy becomes creamy in texture.

Sprinkle chopped coriander leaves over it.

Assemble; Arrange the cooked cottage cheese balls or Koftas in a serving dish, and pour the gravy just before serving the dish.


  1. As you are adding fresh bread slices in making the cottage cheese balls or Koftas, you don’t need any other binding agent to hold the Koftas in shape when shallow frying it.

  2. Deep fried koftas taste yum, do the same if you are not worried about the calories, you could also brush the Koftas with oil and bake them for healthier version of the recipe.

  3. Milk powder is added to make the Koftas which gives a rich taste to the curry, but you can avoid it and will not find a much difference,

  4. Make sure to shallow fry a few koftas at a time, to avoid breaking the koftas.

  5. Add grated cottage cheese to make koftas, I avoided it to make the recipe a little lighter.

  6. Reserve a few teaspoons of fresh cream to garnish the dish before serving.

  7. Do not let the koftas sit in the gravy for more than a few minutes, as they will absorb all the liquid and will make the dish look dry and unappealing.