Malai Kofta Curry, Creamy Kofta Curry

Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is!

The mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion.

Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice .

Malai Kofta Curry, Creamy Kofta Curry

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Malai Kofta Curry, Creamy Kofta Curry recipe - How to make Malai Kofta Curry, Creamy Kofta Curry

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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For The Koftas
1/2 cup grated fresh coconut
2 tsp finely chopped green chillies
a pinch of sugar
salt to taste
1 cup boiled , peeled and grated potatoes
3 tbsp finely chopped coriander (dhania)
bread crumbs for rolling
oil for deep-frying

For The Gravy
2 tbsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup fresh tomato pulp
1 cup fresh curds (dahi) combined with 1/2 cup water
3 tbsp fresh cream
1/2 tsp cornflour dissolved in 1 tbsp
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp sugar
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

For the koftas

    For the koftas
  1. Combine the coconut, green chillies, sugar and salt in a bowl and mix well.
  2. Divide the coconut stuffing into 12 equal portions and keep aside.
  3. Combine the potatoes and salt in a bowl and mix well.
  4. Divide the potato mixture into 12 equal portions.
  5. Flatten a portion of the potato mixture in between your palms, make a depression and place one portion of the coconut stuffing in the centre.
  6. Bring together the edges towards the centre to seal the stuffing and shape it into a round ball.
  7. Roll it in bread crumbs till it is evenly coated from all the sides.
  8. Repeat steps 5 to 7 to make 11 more koftas.
  9. Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they are golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

For the gravy

    For the gravy
  1. Heat the oil in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the tomato pulp and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  3. Add the curd-water mixture, cream and cornflour-water mixture mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
  4. Add the chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside.

How to proceed

    How to proceed
  1. Just before serving, re-heat the gravy.
  2. Add the koftas, mix gently and cook on a slow flame for 1 to 2 minutes.
  3. Serve immediately garnished with coriander.
Nutrient values (Abbrv) per serving
Energy332 cal
Protein4.1 g
Carbohydrates15.5 g
Fiber3.1 g
Fat27.2 g
Cholesterol8 mg
Sodium35.8 mg


Malai Kofta Curry ( Rotis and Subzis)
 on 18 Sep 16 01:25 AM

I tried this recipe many times n it came out very well every time.I just wanted to ask,can we store these kofta balls for few days in freezer for later use
Tarla Dalal
19 Sep 16 09:02 AM
   Hi Smriti, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !! We would not suggest to freeze the koftas.
Malai Kofta Curry
 on 07 Dec 10 11:53 PM

A classic. Its a kashmiri dish as per my knowledge and its truly divine! The koftas are delicate and flavoursome. the gravy complements it perfectly! yummy, yummy main!