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Malai Kofta in Spicy Cream Sauce

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“Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish.”
1hr 15mins

Ingredients Nutrition


  1. THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins.
  2. Form mixture into 1-inch balls.
  3. Make a batter with the flour and water. Season with pinch of salt, if desired.
  4. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan.
  5. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over koftas)
  6. THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.
  7. Heat butter in a large saucepan over medium-high heat.
  8. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
  9. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.
  10. Stir in cream. Bring to a boil, then remove from heat. Pour over koftas.
  11. Garnish with cilantro and serve immediately.
  12. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.

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