Menu
Malai kofta with spicy gravy

Malai kofta with spicy gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 25 mins Cook: 35 mins

Easy

Serves 4
This North Indian dish is often served at Diwali and makes the perfect dinner party dish.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal774
  • fat45g
  • saturates8g
  • carbs78g
  • sugars12g
  • fibre6g
  • protein19g
  • salt1.18g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800g potato, peeled

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 5 tbsp plain flour
  • 2 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g fine breadcrumbs
  • oil for frying

For the filling

  • 2 heaped tbsp grated paneer cheese
  • 5 cashew nuts, chopped

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 1 tbsp raisins
  • 2-3 green chillies, finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ¼ tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tsp each ground coriander, cumin and chilli powder
  • ½ tsp cardamom powder
  • 3 tbsp vegetable oil or ghee

For the gravy

  • 2 medium onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • large piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp poppy seeds, crushed to a powder
  • 1 tbsp peanut or cashew nuts
  • 3 tbsp vegetable oil
  • 3 large tomatoes, puréed

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp chilli powder
  • ½ tsp each garam masala, ground coriander, cumin and sugar

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • flaked almond and single cream, to serve

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

Method

  1. Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.

  2. Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.

  3. For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.

  4. When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

pujya29's picture

You can add all purpose baking flour or maida to potato mash. that should help with holding potato balls from crumbling when you put the filling in. The large portion of the koftas will be potato.

jweg1210's picture
4

I served these as a starter with the sauce as a dip. Tasted good, and the texture was very unusual (compared the Asian food I've cooked previously). I tried to fry in advance, put in fridge overnight, then reheat in oven. I wouldn't recommend this as they lost their shape.
I'd also like to find a way to put more filling in. Perhaps freezing the filling slightly so you can wrap the potato round it more easily?
Sauce tasted great and went well with poppadoms as well as the potato balls.
Not 5 stars as it was a bit too labour intensive for comfort.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.