VegetarianVegetarian CurriesNorth Indian Malai Kofta by LathaPillay September 13, 2004 written by LathaPillay September 13, 2004 Round balls resting on a delectable and rich gravy Print Recipe Votes: 20 Rating: 4 You: Rate this recipe! Cuisine North Indian Prep Time 30 minutes Servings people MetricUS Imperial Ingredients For koftas:-Potato(boiled, peeled and mashed) - 4 -Cottage cheese - 100 gmGreen chillies(finely chopped) - 3 -Cornflour - 1/4 cupSalt(As reqd) -Oil for frying - Whole garam masala:-Bay leaf(Vazhana/Karuga ela) - 1 noCloves(Grambu) - 2 nosCinnamon(Karugapatta) - 1" pieceCardamom(Elakka) - 1 no Cuisine North Indian Prep Time 30 minutes Servings people MetricUS Imperial Ingredients For koftas:-Potato(boiled, peeled and mashed) - 4 -Cottage cheese - 100 gmGreen chillies(finely chopped) - 3 -Cornflour - 1/4 cupSalt(As reqd) -Oil for frying - Whole garam masala:-Bay leaf(Vazhana/Karuga ela) - 1 noCloves(Grambu) - 2 nosCinnamon(Karugapatta) - 1" pieceCardamom(Elakka) - 1 no Votes: 20 Rating: 4 You: Rate this recipe! Instructions Mix together potatoes, green chillies, paneer, cornflour and salt. Make round balls of the above mixture. Heat oil in a pan or a kadai. Fry, till golden brown(just like you do for gulab jamun). Boil the tomatoes in enough water, until it`s skin starts coming out. Remove and grind in a mixer. :- You can take out the tomatoes, mash them, pour the gravy coming out of the tomatoes back into the water and then grind. Otherwise, the tomatoes will splash all over the kitchen. Reserve the water for later use. Grind together onions, ginger and garlic into a fine paste. Keep it aside. Heat oil in a pan or a kadai. Add crushed whole garam masala. Add the ground onion paste and fry on a low flame, till the raw smell goes. :-It should be fried enough otherwise, the raw smell will persist even if you boil later. Add the tomato puree. :- You may strain the puree and remove the seeds and skin. Add the water in which the tomatoes were boiled. Add salt, sugar, garam masala, tumeric powder, chilly powder, kasuri methi and simmer for some time. Take this gravy out into a serving dish. Just before serving, add the koftas so that they don`t get too soft by the time one eats. Share this Recipe BirthdayDinnerEasyLunchNorthIndianPartySidedishSpicy 20 comments 0FacebookTwitterPinterestEmail LathaPillayRelated Posts Mushroom Fry Kerala Sambar Easy Mushroom Masala Easy Kerala Appam – Traditional Green Peas Curry – Kerala Style Kadala Curry Kerala Style20 comments RG March 17, 2006 - 12:00 amIt is a really bad recipe. Did`nt come out good!!!! Reply Poojah February 1, 2006 - 12:00 amThe Kofta`s turned out pretty good but I didn`t like the gravy…I don`t know maybe I didn`t add enough water or grinded the onions right. Reply Deepasuresh November 2, 2004 - 12:00 amThanx..it was great. Reply madhu March 22, 2005 - 12:00 amsounds too yummy im gonna try this weekend… as im throwing a birthday party!! Reply uma menon October 24, 2006 - 12:00 amwell its worth trying. came out very well. easy to make.thanks . Reply ganesh March 3, 2005 - 12:00 amit was toooooo delicious to be resisted Reply Karan February 16, 2005 - 12:00 amXelent recipe. Thanx Reply shyam September 18, 2004 - 12:00 amyum yum yum um deliciaso Reply Nisha September 23, 2004 - 12:00 amI was about to eat my tongue. thanks Reply Geeta September 23, 2004 - 12:00 amIt was awesome Reply lali mol September 21, 2004 - 12:00 amgood i did not mess up the table while eating Reply lekshmi October 5, 2004 - 12:00 amwonderful recipe,kofthas are so soft that it melted into the mouth Reply minu October 23, 2004 - 12:00 amendhuru swaad Reply ruby sherleen November 25, 2005 - 12:00 amEveryone should try it out. Reply alex September 6, 2005 - 12:00 amsounds really yummy… wanna try this recipe.. can someone tell me wht is kasthuri methi Reply alex September 6, 2005 - 12:00 amsorry wht`s kasuri methi Reply Kiran October 1, 2005 - 12:00 amHi….just wanna know if its necessary to add corn flour in koftas,,,,??? Reply tejas April 7, 2005 - 12:00 ami love this Reply nandini September 25, 2007 - 12:00 amkasuri methi is a north indian ingrediant mostly used in their curries..it is actually the dried leaves of fenugreek seeds(uluva).Easily available over the counters in MDH and other brands available locally. Reply Divya Rajesh July 24, 2008 - 12:00 amI tried this recipe and for once my husband didn`t had any comment and said that it was similar to what he had in hotels. so Thank you so much. the only thing I had a problem was the kofta getting split while frying. Is there anything i can do to avoid it.. But it was really great.. Thank you Reply Leave a Comment Cancel ReplyRemember my details in this browser for the next time to post comment.