Malai Kofta

Serves 4
Time 50 minutes


1 tbsp ginger, grated
½ onion
1 tbsp ground coriander
½ tsp red chilli powder
3 tbsp ghee
3 green cardamom pods, crushed
2 bay leaves
4 curry leaves
1 cinnamon stick
2 tsp ginger grated
¼ cup fresh coriander
½ tsp dried mango powder
1 tsp salt
1 tbsp almond spread
750ml tomato passata
1 ½ cup vegetable stock

500g paneer, grated
1 cup raisins, chopped
2 – 3 tbsp besan flour
¼ cup coriander, chopped
1 tbsp ginger, grated
1 tsp salt
½ cup ghee, for frying
Chopped coriander, to serve


In a large pan, heat the ghee and sweat off all the sauce ingredients except the almond spread, passata and vegetable stock for 1 minute. Add the remaining ingredients and simmer for 20 minutes.

In a large bowl, combine the kofta ingredients and roll into balls. Coat with additional besan flour and fry in ghee for a few minutes. Transfer the koftas to the sauce to simmer for 5 – 10 minutes. Serve with coriander.