(Last Updated On: December 1, 2018)

Ronish Baxter is a foodie guy, he loves to cook. Here is a recipe of Malai Kofta by Ronish Baxter


  • For the Koftas
  • 2 cups potatoes (peeled and diced)
  • 1 cup mixed vegetables (carrots, beans, peas, sweet corn; boiled)
  • 1 cup paneer cubes
  • 2 tablespoons heavy cream
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • Salt (to taste)
  • 1/2 cup chopped nuts (almonds, walnuts, and cashew nuts)
  • 1/4 cup of raisins (finely chopped)
  • 3 cups vegetable (or canola or sunflower cooking oil for frying, or more as needed)

For the Sauce

  • 3 tablespoons vegetable oil (or canola or sunflower cooking oil)
  • 2 large onions (quartered)
  • 2 tomatoes (quartered)
  • 2 tablespoons garlic paste
  • 1 tablespoons ginger paste
  • 2 teaspoons coriander powder
  • 1 tablespoon cumin powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon poppy seeds (lightly roasted and ground into a powder)
  • 3 tablespoons nuts (cashews and almonds, ground into a thick paste)
  • 1 cup water (warm)
  • Salt (to taste)
  • 2 teaspoon garam masala



  • Wash, peel, and dice the potatoes & Boil them.
  • Boil the veggies
  • Mash the boiled potatoes, mixed vegetables, paneer, and cream together.
  • Add the spices – cumin, coriander, and red chili powder – to this mash and mix well. Season it with salt.
  • In a small bowl, combine the chopped nuts and raisins.
  • Make this dough into balls and put a 1/2 teaspoon of the nut and raisin mix in the center of each ball.
  • In a large pot, heat the oil kept aside to fry the koftas, on a medium flame.
  • Deepfry these rounds till pale golden in color.
  • Heat the 3 tablespoons of oil in a deep pan and fry the onions till light brown.
  • In a small food processor, place the fried onions, tomatoes, ginger, garlic, coriander, cumin, and red chili powder, and grind into a paste.
  • Put this paste back into the pan and fry till the oil begins to separate from the masala.
  • Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a gravy. Mix well.

Gently add the koftas to this gravy and cook uncovered for 2 to 3 minutes.

By Manas

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