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Malai Kofta (Stuffed potato balls in cream)

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“This sinfully good recipe is from the Foodcourt column by Anjali Vellody from the Weekend magazine for this week. She is a Food Writer with 15 years of experience and has written 3 cookbooks for 'Khaleej Times'. Coming to this recipe, did you know that the word 'kofta' originates from the Persian word "koofteh" meaning "pounded"? Although today we have several vegetarian versions of koftas, they were originally made of the meat of goat, lamb, buffalo or chicken. Basically, koftas are meatballs(grinning mischievously- hint for someone ultra-special to me!) served with special gravies. I truly hope you enjoy this lovely dish which is very common at parties/potlucks. The koftas can be served without the gravy as you would serve appetisers. Enjoy! ;-)”
1hr 50mins

Ingredients Nutrition


  1. Mix all the ingredients for the Koftas together.
  2. Divide the mixture into equal portions.
  3. Shape into balls.
  4. Flatten each ball.
  5. Place 1/2 tsp.
  6. of chopped nuts and raisins in the center of each ball.
  7. Close the ball (you may use a little water to seal the ball with your fingertips).
  8. Prepare all koftas in this way.
  9. Heat oil in a wok and deep fry the koftas till golden brown on either side.
  10. Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
  11. Now for the gravy.
  12. For that, heat 1 tbsp.
  13. of oil in a pot.
  14. Add the ginger-garlic paste.
  15. Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
  16. Add onions and fry till golden in colour.
  17. Add 2 tbsps.
  18. of water.
  19. Mix well.
  20. Add chilli, turmeric and corriander powders.
  21. Add 1/2 cup of water.
  22. Cook for 5 minutes, stirring occasionally.
  23. Add salt to taste.
  24. Add 1-2 tbsps.
  25. of cream and cook for a minute.
  26. Remove from heat.
  27. Place koftas in a serving dish.
  28. Pour the gravy over them.
  29. Garnish with mango powder, cream, almond flakes and corriander leaves.
  30. Serve hot.

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