Tuesday, March 11, 2014

Malai Kofta


Potatoes- 5 medium, boiled and mashed
Cabbage- Raw, Shredded,  1 cup
Baby Carrots- Raw, Shredded, I cup
Milk powder- 1 tbsp
Corn Flour- 2 tbsp
Bread Crumbs- 2 tbsp
Ginger Garlic Paste- 1 tbsp
Green chillies- FInely chopped, 4 or 5 nos depending on spice level
Turmeric Powder, Chilli Powder, Cumin Powder, Coriander seed powder,Salt-To Taste
Cilantro-For Garnishing


  1. Mix all above ingredients to a smooth paste and deep fry them in oil. Keep Aside.


Onion- Chopped roughly, 1/2 a large onion
Onion- Chopped finely, 1/4 of a large onion
Tomato Puree- 3 tbsp
Green Bell Pepper- 1/2 nos, roughly chopped
Green Chillies- 4 or 5 depending on your spice level
Cashewnuts- 1 Handful
Vegetable Broth or Water- 2 cups
Half n half or whipping cream- 1 cup
Ginger Garlic Paste- 1.5 tbsp
Cilantro- For garnish
Kasoori Methi- A handful
Honey- 1 tsp
Turmeric Powder, Garam Masala, Red Chilli Powder, Fenugreek powder, Coriander seed powder, Cumin Powder, Salt- To Taste


  1. In a pot with oil, add the roughly chopped onions, cashew nuts,green bell peppers, green chillies, ginger garlic paste and saute them well until the raw smell is gone.
  2. Allow to cool and grind into a smooth paste.
  3. In the same pot, add oil and ghee and and add the finely chopped onions and saute till golden brown.
  4. Add the honey and tomato puree/paste and saute well. 
  5. Now add the smooth paste and all the spice powders and mix well.
  6. Add veg broth or hot water and the cream and mix well.
  7. Add kasoori methi and cilantro and allow to come to a boil.
  8. When ready to eat, pour the gravy over the fried kofta balls and serve hot. 
  9. Enjoy with nan,paratha, chapathis or rice.