Skip to main content

Malai Kofta

Its a very popular vegetarian dish. Its a very rich and delicious paneer dish.
  1. Paneer: 1 cup (grated)
  2. Potato: 1 large boiled
  3. Cornflour: 1 tbsp
  4. Green Chilli: 2 -3 (finely chopped)
  5. Coriander: 1 tbsp chopped
  6. Salt: as per taste
  7. Chat Masla Powder: 1/2 tsp
  8. Maida (all purpose flour): 2 tbsp
  9. Oil for deep frying

  1. Onion: 1 large (Paste)
  2. Ginger garlic paste: 1 tbsp
  3. Butter: 1 tbsp
  4. Garam Masala: 1/2 tsp
  5. Tomato: 1 large (pureed)
  6. Red chilli Powder: 1 tbsp
  7. Salt : as per taste
  8. Cashew : handful Soaked
  9. oil: 1 tbsp
  10. Edible Red Color: a pinch

Heat oil for deep frying
Mash together all the ingredients for the kofta (except maids) and make a smooth dough.
Take small balls and shape into koftas.
Make a wash with maida and water.
Once the oil is hot, deep individual koftas into the maida wash and fry them in hot oil, till golden brown.
Make a fine paste of the soaked cashew.
For the gravy heat oil in a kadhai.
Add the onion paste to the hot oil and for 2-4 minutes or till the raw smell is gone.
Add the ginger garlic paste and cook for another 3-4 mins, stirring occasionally. 
Add rest of the spices, tomato pure  and salt to tate to the masala and cook till the spices are cooked through and oil separates from the masala.
add the butter and cashew paste to the masla and cook for couple of minute more, adding little water at a time till u reach the desired consistency.
Let the gravy come to a boil, add pinch of edible food color and then let it simmer for 2-4 mins more.
In a serving bowl arrange the koftas and add the hot gravy to it.

Generally koftas and added to the gravy while simmering and then served, but this make the koftas little soggy so I prefer adding the gravy to the koftas directly in the serving bowl.
Serve it with nan or roti and enjoy.
Till then happy blogging.


  1. Are you interested in attaining enlightenment and personal growth?

    Try doing the following two yoga exercises daily:

    Sodarshan Kriya Yoga

    Sat Nam Kriya Yoga

    Are you interested in preventing and curing cancer, Alzheimer's, high blood pressure, and many other common diseases using an inexpensive, natural indian spice called turmeric?

    Take two teaspoons full of turmeric powder mixed with a cup of warm soy milk (or any kind of non-dairy milk that you'd like). Also eat 2 or 3 black peppercorns along with it, as the pepper helps your body absorb the turmeric better. You also need fat for the turmeric to be absorbed properly, which is why drinking turmeric mixed in water won't work. You have to drink it with milk or some fatty based liquid. Do this twice a day and you will start to feel amazing within a couple of weeks.

    Lastly, please read the following two ancient indian scriptures which talk about the divine love of God:

    Ananda Vrindavan Campu PDF

    Govinda Lilamrta PDF

    If you have any questions about yoga, meditation, spirituality, or natural cures, feel free to email me at


Post a Comment

Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…