Serving - 4

More than 40 mins


  • ¾ cup grated cottage cheese (paneer)
  • ½ cup khoya
  • Salt to taste
  • A pinch of green cardamom powder
  • ¼ tsp white pepper powder
  • 1-2 green chillies, finely chopped
  • 1 tbsp corn flour
  • Raisins as required
  • Oil for deep frying


  • 2 tsps oil
  • 1¼ cups boiled onion puree
  • 1 tsp garlic paste
  • ½ tsp ginger paste
  • 2 tbsps cashew nut paste
  • Salt to taste
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • 2 tbsps yogurt
  • White pepper powder to taste
  • A large pinch of green cardamom powder
  • 1/3 cup Rainbow Evaporated Milk
  • Red capsicum strips for garnish
  • Fresh coriander sprig for garnish


  • To make malai kofta, take cottage cheese in a large bowl, add khoya, salt, green cardamom powder, white pepper powder, green chillies and cornflour and mix well.
  • Divide the mixture into small equal portions, stuff each portion with a raisin and shape into a ball or kofta.
  • Heat sufficient oil in a kadai, drop in the kofta sand deep fry on medium heat till golden brown and crisp. Drain on absorbent paper.
  • Meanwhile to make curry, heat oilin a non-stick pan, add onion puree, mix well and sauté for 2-3 minutes. Add garlic paste and ginger paste and mix well. Sauté for 2-3 minutes.
  • Add cashew nut paste and mix well. Sauté for 1-2 minutes. Add salt, turmeric powder and red chilli powder, mix well and sauté for 4-5 minutes.
  • Add yogurt and mix well. Add white pepper powder and a large pinch of green cardamom powder, mix well.
  • Add 3-4 tbsps water and mix well, cook for 2-3 minutes.
  • Add Rainbow Evaporated Milk and mix well. Take it off the heat.
  • For serving, arrange the koftas on a serving plate, drizzle the prepared curry on top and garnish with capsicum strips and coriander sprig.

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