Malai Kofta

Serves 4-6
Time 45 minutes



300g Paneer, grated

1 medium potato, boiled and mashed

1 tsp green chilli, finely chopped

1 pinch salt

½ cup breadcrumbs

1 tbsp garam masala

1 tbsp red chilli powder

2 tbsp plain flour

1 tbsp cashew nuts, finely chopped

1 tbsp raisins, chopped

1 egg


Oil for frying



150g butter

1 medium onion, chopped

½ bunch coriander, chopped

3 bay leaves

1 pinch salt and pepper

1 quill cinnamon

1 tbsp fenugreek

2 tbsp ginger, microplaned

2 tbsp garlic, microplaned

500ml tomato passata

1 tbsp garam masala

2 tbsp tsp curry powder

½ cup shredded coconut

1 cup water    


To Serve

Naan or Laccha paratha


For Curry:

Heat butter in a pan. First, add onion, garlic, ginger, coriander and bayleaf. Sweat for 3-4 minutes.

Next, add fenugreek, cinnamon, garam masala, curry powder, and salt and pepper. Continue to sweat gently for 3-4 minutes.

Add coconut, tomato passata and water and simmer for 3-4 minutes.

For Kofta:

Make kofta balls by mixing paneer, potato, green chilli, salt, breadcrumbs, garam masala, chilli powder, flour, cashew nuts, raisins and egg together in a large bowl. Roll into golf ball sized balls dusting over flour as you need.

Simmer balls gently in sauce for around 30 minutes.

Garnish with fresh coriander. Serve hot with Naan or Laccha paratha.