One of the best vegetarian kebabs is Malai Kofta . They are Malai Kofta , a tasty Indian vegetarian dish prepared with finely chopped onions and peas. The flavours of the ingredients used in Malai Kofta are often enhanced by making the batter with yogurt.

Kofta is a traditional Gujarati dish. It is a minced meat ball which is usually made with gram flour (besan) as the protein source. Kofta is often made during the festive seasons. It is an essential part of most wedding and religious festivals. Its origin is traced to the olden times when the meat was ground from cow bones and used to make koftas.

Malai Kofta or Malai Kofta/Sweetmeat is a popular Indian dessert made from milk, sugar, cashew nuts and dry fruits. It is a very rich and tasty dish. To make Malai Kofta you will need a heavy bottomed pan, a rolling pin, a large fork, a small (8 inch) pan, a sugar spoon, a couple of small bowls and a chopping board.

Malai Kofta is an incredibly popular Indian recipe based on paneer, potatoes and lots of spices. It is a slightly spicy dish with a hint of sweetness thanks to the addition of raisins and a pinch of sugar. Delicious paneer kofta balls are deep fried and served in a rich, creamy sauce. This is a delicious meatless dish that is easy to prepare. You will need Indian basic spices like cardamom, garam masala, chili powder and coriander powder, as well as garlic and ginger paste and of course paneer. There’s nothing like the combination of these amazing flavors. You will appreciate every detail!

What is a Malai Kofta?

Kufta means deep-fried meatballs, but the vegetarian version is equally popular in India and the rest of the world. Meatless kofta is usually prepared with paneer, fresh cheese, potatoes and other vegetables. Malai means cream, such a rich cream that gives this dish a delicious texture.

How to prepare Malai Kofta

There are several steps to making homemade Malai Kofta, but they are all pretty simple. Start by mashing the onions and tomatoes. Add the spices and sauté until the onions are translucent. Stir in the tomatoes and cashews and add water to make a sauce. Remove the mixture from the heat and let it cool completely. Blend to a smooth puree and then strain out the solids.

Then, the sauce. Lightly toast the spices, then add the garlic and ginger paste and simmer for a few minutes. Add the herbs, onion and tomato paste and cook for a few more minutes. Add the water and let it thicken, then add the cream and remove the sauce from the heat.

Finally, it’s time to prepare the kofta! Mix the cooked potatoes, breadcrumbs, cornmeal and spices, then add the raisins and cashews until everything is well mixed. Form 8 balls and fry in oil until crisp and golden brown. Let them cool and add them to the sauce. One last tip: Don’t forget to garnish with coriander!

Tips for making the best Malay Kofta at home

– Do not put the hot kofta balls in the hot sauce – they will fall apart. Instead, let the sauce and kofta balls cool slightly before assembling the dish. Follow these tips to prevent the kofta from tearing.

– If you don’t have flour or cornstarch, you can use marantha powder or chickpea flour to thicken the sauce.

– This delicious malai kofta recipe can be made vegan by using tofu instead of paneer and dairy-free cream instead of cream.

What to serve with Malay Kofta

Serve malai kofta with jira rice or pilaf and naan, paratha, chapati or other fresh Indian bread.

How to store Malai Kofta

Store leftover malai kofta in an airtight container in the refrigerator and enjoy for up to 3 days. For best results, keep the kofta separate from the sauce.


Toast the cardamom, cloves and cinnamon in the hot oil over medium-high heat until fragrant, about 45 seconds.

Add the onions and sauté until translucent.

Stir in the tomatoes and cashews and cook for 3 minutes. Add ½ cup of water and bring mixture to a boil. Cook until everything is cooked and flakes easily. Remove from heat and allow to cool completely. Put the mixture in a blender until smooth. Sieve into a bowl and set aside.

Toast the bay leaf, cinnamon and cardamom in the oil over medium heat. Add the ginger-garlic paste and simmer over low heat for about 3 minutes.

Add garam masala, chilli powder, coriander powder, salt and sugar. Add the onion and tomato paste and cook for 4 minutes.

Pour in ½ cup of water and stir. Cover and cook until the sauce thickens. Add the fenugreek leaves. Keep the heat low, stir in the cream, then remove the pan from the heat and set aside.

In a large bowl, mix the potatoes, paneer, ginger paste, cornstarch, salt, garam masala and coriander leaves. Stir in the raisins and cashews.

Divide the mixture into 8 equal portions and form into balls.

Heat the oil in a Dutch oven. Once heated, fry the kofta until crisp and golden brown. Place them on a paper towel to drain the water.

Add the kofta to the sauce and garnish with coriander.


Olive oil or a neutral oil like vegetable oil works best for this recipe, or you can use ghee instead of butter.Malai Kofta, is a popular dish in Northern India which is made from mashed potatoes, gram flour, chopped onions, tomatoes and raisins or cashews. Here is the recipe: 4.1.2 Kneading the dough Add water gradually and stir continuously. Add the gram flour gradually and stir continuously. Knead the dough well to make it soft. 4.1.3 Stuffing the dough Sprinkle coriander and serve it with potatoes. 4.1.4 Stuffing mashed potato Dough (Mashed potato) 60 gm (1 Cup) > 210 gm (1 Cup) Potato (boiled) 180 g. Read more about malai kofta vegan and let us know what you think.

Frequently Asked Questions

What is Malai kofta made of?

Malai kofta is made of ground lamb, cream, yogurt, ginger and garlic paste.

How do you stop kofta from breaking?

Kofta is a type of meatball that is made with ground beef, onion, and spices. Kofta can be served in a variety of ways including as an appetizer or main dish. Kofta can be made with a variety of different spices and herbs.

What is vegan kofte?

Kofte is a Turkish dish made from ground meat, onion, and spices. It is traditionally served with bulgur wheat or rice.

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