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Malai Koftas in Makhani Gravy
Tarla Dalal
06 December, 2024
Table of Content
Succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make soft koftas that are simply irresistible.
Team up with rotis , parathas or naan , whatever you like, it will be a perfect match.
Tags
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
For The Malai Koftas (makes 8)
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled peeled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped onion
2 tbsp cornflour
salt to taste
oil for deep-frying
For The Makhani Gravy
2 cups chopped tomato
1/2 cup sliced onions
1/2 tsp chopped ginger (adrak)
4 to 5 cashew nuts (kaju)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp butter
1/2 tsp cumin seeds (jeera)
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp sugar
salt to taste
1/4 cup fresh cream
For The Garnish
a sprig of coriander (dhania)
Method
- Combine the tomatoes, onions, ginger, garlic, cashewnuts, turmeric powder , chill powder and ½ cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside and allow it to cool.
- Once cooled, blend in a mixer to a smooth mixture.
- Strain the mixture using a strainer and keep aside.
- Heat the butter in broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the prepared tomato-onion mixture, garam masala, dried fenugreek leaves, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the cream, mix well and cook on a medium flame for 1 more minute.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a round ball.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Just before serving, place the koftas in a serving bowl and pour hot gravy over it.
- Serve immediately garnished with a sprig of coriander
Malai Koftas in Makhani Gravy recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 210 cal |
| Protein | 6.1 g |
| Carbohydrates | 19.6 g |
| Fiber | 2.7 g |
| Fat | 12.3 g |
| Cholesterol | 7.5 mg |
| Sodium | 82.7 mg |
Click here to view Calories for Malai Koftas in Makhani Gravy
The Nutrient info is complete
MaryAnn Drego
March 13, 2025, midnight
This was simple delicious.I just loved it with roti. Will definitely keep making it more often now.
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Ankita Reshamwala
March 13, 2025, midnight
I must say, Home made koftas turns out more delicious. I am loving to cook and try new recipes at home in Covid-19 times, following you. Thank You ! :)
Foodie #649563
March 13, 2025, midnight
n_katira
March 13, 2025, midnight
Koftas and gravy both are truly delicious...very difficult to say which one is more tastier...great for parties..
Deepikagarg3333
March 13, 2025, midnight
Amazing recipe 10 on 10
Tarla Dalal
March 13, 2025, midnight
Hi Deepika , we are delighted you loved the Malai Koftas in Makhani Gravy recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Leeza
March 13, 2025, midnight
Easy to cook n delicious in taste. Loved it .
Juhi
March 13, 2025, midnight
