Malai kofta with purti rizola rice bran oil

January 6, 2023

Malai Kofta is a delicious recipe of fried balls of potato and paneer in a rich, lightly sweet, creamy mild gravy made with onions, tomatoes, cashews and spices. This melt-in-your-mouth recipe is a labor of love, but one that is well worth it.




For Kofta

  • – 2 potatoes – medium to large – 200 grams
  • – ¼ teaspoon red chili powder
  • – 2 tablespoons cornflour
  • – ¼ teaspoon Garam Masala
  • – 3 tablespoons almond flour or 2 tablespoons milk powder
  • – salt as required
  • – 1 tablespoons PURTI Rizola Rice Bran


For Gravy

  • – 3 tablespoons PURTI Rizola Rice Bran oil
  • – ½ cup onion paste
  • – 2 teaspoons Ginger Garlic Paste
  • – 1 cup Tomato Puree
  • – ¼ teaspoon turmeric powder
  • – ¼ teaspoon cumin powder
  • – 1 teaspoon Coriander Powder
  • – 6 to 7 tablespoons cashew paste
  • – ½ to 1 teaspoon sugar
  • – salt as required
  • – 2 cups water or add as required
  • – 1 teaspoon dry fenugreek leaves
  • – 2 tablespoons light cream or cooking cream


Preparation Time: 45 minutes

Cooking Time: 45 minutes

Total Time: 1 Hour 30 minutes

Serves: 4 servings



Preperation for Cooking


Making Kofta Gravy


  • – Heat oil in a thick bottomed or heavy pan or skillet.
  • – Add all the whole spices and fry for a few seconds or until the spices crackle and the oil becomes fragrant.
  • – First add the onion paste. Stirring often sauté the onion paste until it becomes golden.
  • – Then ginger-garlic paste and sauté for about ten seconds or until the raw aroma of the ginger and garlic goes away.
  • – Add the tomato puree and sauté for 6 to 7 minutes on a low to medium-low heat.
  • – Add turmeric powder, coriander powder, fennel powder, kashmiri red chili powder, garam masala powder. Mix well and sauté for 4 to 5 minutes stirring often.
  • – Add cashew paste. Mix well and sauté until the oil starts to leave the side of the masala paste.
  • – This sautéing takes about 9 to 10 minutes on low to medium-low heat
  • – Then add sugar and salt as per taste.
  • – Add water. Mix thoroughly with a spoon or wired whisk..
  • – Lastly add the crushed dry fenugreek leaves (kasuri methi) and cream.
  • – Mix well and set the gravy aside. Check the taste and add more salt or sugar if needed.


Making Frying Kofta


  • – Heat oil in a frying pan or a wok (kadai).
  • – Before shaping and frying the entire batch, check a small tiny piece of the paneer kofta in hot oil.
  • – If it does break, then add 1 to 2 tablespoons of cornflour (cornstarch) as a binder. Mix the binder in well, then shape into koftas.
  • – Carefully add the paneer kofta to the hot oil, being careful not to spatter the oil. The oil should be medium hot and have a temperature of 180 to 190 degrees Celsius (356 to 374 degrees Fahrenheit).
  • – When one side becomes golden, gently turn over with a slotted spoon and fry the second side. Fry turning over a couple of times until golden on both sides.
  • – Remove with a slotted spoon to a paper towel lined plate. Working in batches, fry all the paneer kofta this way and drain them on a paper napkin so that the extra oil is absorbed.






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