Nawab's Palace - Royal Food of Hydrabad

Malai Kofta

Malai Kofta

A creamy north Indian vegetable curry having its roots in Mughlai style cuisine, Malai Kofta includes deep fried kofta in tomato and cream gravy. Available in all north Indian restaurants of Melbourne, this finger licking curry compliments roti, naan, jeera rice and all types of pulaos.

Let's learn the recipe of Malai Kofta:

Preparation time: 25 minutes

Cooking time: 25 minutes

Servings: 4


For kofta:

  • Boiled potatoes - 2
  • Mix vegetables - 1/2 cup(carrot, beans, peas)
  • Cottage cheese(paneer) - 150 grams
  • chopped green chilly - 1
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Red chilli powder - 3/4 tsp
  • Crushed Cashew nuts - 1 tbsp
  • Chopped Coriander leaves - 2 tbsp
  • Cornflour - 3/4 tsp
  • Salt - to taste
  • Cornflour - 2 tbsp (for rolling the koftas)
  • Oil - for frying


For gravy:

  • Onion - 1
  • Ginger garlic paste - 1 tsp
  • Tomatoes - 3
  • Turmeric powder - 1/4 tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 2 tsp
  • Red chilli powder - 3/4 tsp
  • Salt - to taste
  • Dairy cream - 1/4 cup
  • Powdered Cashew nut - 1 tbsp
  • Garam masala powder - 1/2 tsp




For Kofta:

  • Boil and pressure cook vegetables for 2 whistles.
  • Drain the vegetables and keep aside.
  • Grate paneer and keep aside.
  • Take a bowl, put boiled vegetables and paneer inside.
  • Add all spices, coriander leaves, crushed nuts, 3/4 tsp cornflour and salt in it.
  • Mix well and mash all them properly.
  • Make equal sized small balls from this mixture.
  • Roll the balls into cornflour to make the koftas crispy and to remove extra moisture. Heat a pan and add oil in it for deep frying.
  • Fry koftas  till they become golden brown. Fry on medium flame.
  • After removing from oil, keep koftas on tissue paper such that excess oil gets absorbed.


For gravy:

  • Take 1 tbsp oil in a pan, add chopped onions and fry till they turn golden brown.
  • Add ginger garlic paste, tomatoes, turmeric powder, chilli powder, cumin powder, coriander powder and keep sauting till tomatoes are well cooked.
  • Let it cool down and blend it into smooth paste.
  • Now, take oil in a pan, add cumin seeds and allow it to splutter.
  • Add the gravy and cook for a while.
  • Add cashew nut powder, cream and water(nearly 1 cup) and let it boil. Keep the flame low.
  • Oil must ooze out of the gravy.
  • Add garam masala and stir well.
  • Now gently add koftas such that they don't break.
  • Remove the pan from the stove and garnish with coriander leaves.
  • Serve hot with roti, naan, jeera rice or pulao.


This delicious and mouth watering vegetable curry would be found in all north Indian restaurants of Melbourne. But cooking at home adds personal touch and happens at quicker pace. So, cook, eat and enjoy!!

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