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This is my take on the rich, creamy and delicious Malai kofta. I didn’t want to deep fry the koftas and I used Giniann’s tip on baking the koftas. I used my toaster to bake the koftas, but they didn’t turn as brown I would like them to be, so I shallow fried them in little bit of oil to make them crispy and golden outside and creamy inside. Even though I ended up using more oil than I thought of using, it is way too less than the malai kofta’s from the neighborhood restaurant. Here’s the recipe.

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Kofta Curry Yum
Kofta Curry
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Koftas:
  • 2 Potatoes – medium, boiled, peeled and mashed
  • 1/4 cup Paneer Grated
  • 2 tbsps Corn flour
  • 1 tsp chili powder Red
  • 1 tsp Garam masala
  • ½ tsp Cumin powder
  • to taste Salt
For Gravy:
  • 1 Onion – medium, chopped
  • 3 tbsp Tomato paste
  • 2 cloves Garlic
  • 1 Ginger " - piece
  • 1 tsp Garam masala
  • 1 tsp chili powder Red
  • ½ tsp Cumin powder
  • ½ tsp Coriander powder
  • 1/4 tsp Turmeric
  • ¼ cup cream Light
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Koftas:
  • 2 Potatoes – medium, boiled, peeled and mashed
  • 1/4 cup Paneer Grated
  • 2 tbsps Corn flour
  • 1 tsp chili powder Red
  • 1 tsp Garam masala
  • ½ tsp Cumin powder
  • to taste Salt
For Gravy:
  • 1 Onion – medium, chopped
  • 3 tbsp Tomato paste
  • 2 cloves Garlic
  • 1 Ginger " - piece
  • 1 tsp Garam masala
  • 1 tsp chili powder Red
  • ½ tsp Cumin powder
  • ½ tsp Coriander powder
  • 1/4 tsp Turmeric
  • ¼ cup cream Light
  • to taste Salt
Kofta Curry
Instructions
  1. To make the koftas, mash all the ingredients together and make small uniform balls. You can either deep fry them or bake them in a 400ºF oven for 30 minutes. If they don’t turn as golden as you like, sauté them in 2 tbsp of oil and drain them on a paper towel.
  2. Grind half of the chopped onion, garlic and ginger into a paste.
  3. Saute the other half of the chopped onion in the oil, after they turn transparent, add the onion paste, turmeric and 1/2 cup water. Cook on medium heat for 5 minutes.
  4. Add tomato paste, cumin and coriander powder, red chili powder and cook for another 10 minutes. Add water if the gravy looks too dry.
  5. Add the cream, salt and koftas and simmer for a little while till the koftas are warmed through.
  6. Garnish with cilantro and serve with plain or jeera rice or chapathis.
Recipe Notes

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13 thoughts on “Kofta Curry”

  1. I am going to make these for dinner tonight! One question – you have tomato paste listed twice in the gravy. Do I use a total of 5 tb?

  2. Thank you everyone for your comments.

    Hi Sara,
    Two times tomato paste was a type, its just 3 tbsp. Do try and let me know if you like it.

  3. Hi Pavani,
    You have such amazing and simple dishes here,a little similar to the way I cook,trying to remain simple yet giving the richness to the dish.Whenever I read your blog,it inspires me to make it ASAP!Just keep going…Thx

  4. Pavani,

    Last time I made these it took me 3 hours! So I have stuck with bought malai kofta until now. I like your idea of baking them saves not only fat but time as well! Definately trying these out!

    Praveena.

  5. I made something similar a couple of weeks ago and loved them….Love the color of the gravy! Great Pic!

    Cheers,Trupti

  6. Pavani!! WOW! I love these koftas! I’ve already bookmarked it and hope to get to making them soon. Thanks for a easy to make recipe.

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