Malai Kofta Recipe: For the final days of Navratri

Here’s a scrumptious delight that is equally enjoyable on occasions. Malai Kofta is basically cottage cheese dumplings soaked in a creamy Indian-style gravy. Made with cottage cheese and an array of spices, it is totally addictive.


Malai Kofta

Time taken: 40 min

Taste-o-meter: Medium-spicy




  • Cottage Cheese: 450 g
  • Cornflour: 1/4 cup
  • Raisins: 1/4 cup
  • Mawa: 1/2 cup
  • Cream: 1/4 cup
  • Garam masala: 1 tsp
  • Cream: 50 ml
  • Ginger-garlic paste: 30 g
  • Green chillies: 6
  • Oil to deep fry
  • Onions (roughly chopped & boiled): 60 g
  • Red chilli powder: 1 tsp
  • Salt to taste
  • Tomatoes (chopped and pureed): 2/3 cup



  • Mash the potatoes, cottage cheese, cornflour, green chilies and salt. Knead this to a dough. Divide into 16 equal portions and stuff each ball with a couple of raisins. Roll into a ball and deep fry.
  • In the same seasoned oil (you can take out some bit for healthy reasons), add the boiled onions and sauté. To this, add ginger-garlic paste. Add the tomato puree and red chilli powder and sauté again for another 6-9 min. Mix the mawa in about 1.5 cups of water and add to the gravy. Bring it to a boil.
  • Let it simmer. To this, add fresh cream and garam masala, and place the warm koftas. Let it simmer for not more than 1 min.
  • Serve with rice or paratha.


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