Malai Kofta

A dish for special occasions, Malai Kofta is the vegetarian alternative to meatballs.
It goes very well with naans (tandoor-baked flat bread) or Jeera Rice.

Cheese for Koftas 350 grams
Suji 3 table spoons
Baking Powder 1 tea spoon
Chilli (Green) 4 (Finely cut)
Dhania Leaves 1 tablespoon
Salt According to taste
For Curry
Tomato 4 large
Fresh Malai 100 grams
Ghee 5 table spoons
Red Chilli Powder 1 teaspoon
Salt According to taste
For Masala
Onion 1 large
Fresh Coconut (Desiccated) 2 tablespoons
Garlic 7-8 cloves
Chilli (Green) 2
Dhania Seeds 2 teaspoons
Red Chilli Powder 2 teaspoons
Jeera 1 teaspoons
Khaskhas 1teaspoons
Ginger 1 large piece
Dhania Leaves 2 teaspoons



  1. Mix cheese, suji and baking powder well. Knead it. Add salt, chilli and dhania seeds to it and knead well.
  2. Make small koftas of this mixture and fry them.
  3. Heat ghee in a karahi (utensil) and brown masala in it. Chop the tomatoes and boil in four cups of water, sieve.
  4. Add malai and salt to this puree and cook for 10-15 minutes.
  5. Put koftas just before serving. Garnish with dhania leaves.