Malai kofta with spicy gravy

Malai kofta with spicy gravy

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(2 ratings)

Prep: 25 mins Cook: 35 mins


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
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  • 800g potato, peeled



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

  • 5 tbsp plain flour
  • 2 eggs, beaten



    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



    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



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

  • ¼ tsp sugar



    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 onions, chopped



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

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



    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



    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

    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


    arr-mund or al-mund

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


  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.

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Comments, questions and tips

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6th Dec, 2012
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.
20th May, 2012
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.
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