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Get this amazing opportunity to try Malai Kofta. Each dish in Indian cuisine can be associated with an area, city, and certain traditions. For us, the city that represents the dish Malai Kofta is Rishikesh, which has a rich heritage and was beautifully located in the Himalayan foothills beside the Ganges River. This place is famous for yoga and meditation.

Indian food is extremely diverse but a good place to try Malai Kofta in Rishikesh is it in a restaurant by the Ganges, Little Buddha’s Cafe. It was exquisitely done. Made with koftas that’s so soft and creamy, served in a luscious mildly spiced gravy. This was true decadence!

Malai Kofta

Creamy Malai Kofta 

Indian food is delectable. Here is a stunning vegetarian recipe with potatoes and cottage cheese. This dish is rich, flavourful, and divine.

  • 1 Medium Potato (boiled & grated)
  • 2/3 cup cottage cheese (grated)
  • 3 tbsp Khoya (a dairy product made of dried whole milk, available in Indian grocery stores.)
  • Pinch Baking Soda
  • 1 tbsp Corn Flour 
  • 1/2 tsp red chili powder
  • Salt to taste
  • Oil for deep frying

For Kofta Filling

  • 1/4 cup cashew and raisins chopped (chopped)
  • 1/2 tbsp fresh coriander (chopped )
  • 1/2 tsp cardamom powder
  • Salt to taste

For the Gravy

  • 4 tbsp clarified butter
  • 2 medium onions (sliced)
  • 4-5 garlic cloves (grounded)
  • 1/2 tbsp ginger (grounded )
  • 2 medium tomatoes (chopped )
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tbsp red chilli powder
  • 1 tsp dried fenugreek powder
  • 3 tbsp fresh cream
  • 6-8 black peppercorns
  • 3-4 cardamom pods
  • 1/2 tbsp cumin seeds
  • 1/2 cup cashew nuts
  • 1 tbsp clarified butter
  • 1 tsp red chilli powder

For the Kofta

  1. Grate potatoes, khoya, and the cottage cheese in a bowl. Add the remaining ingredients.

  2. Mix well. Bind well with the cornflour.

  3. In another bowl, add dry fruits, cardamom powder, and some kofta mixture to blend everything well. Mix well and keep aside.

  4. To make the kofta, take enough kofta mixture (size of a small lemon), slightly flatten it with your palm.

  5. Add some filling and make small balls using your palm. Once done, keep them in the refrigerator for 15 minutes.

  6. Deep fry the koftas on low flame till golden brown in color. Drain and keep aside.

For the Gravy

  1. In a heavy-bottomed saucepan, heat the clarified butter.

  2. Add cumin seeds, black peppercorns, cardamom pods. Let the cumin seeds splutter for  10 seconds.

  3. Add the sliced onion and cook till translucent.

  4. Add coriander powder, red chili powder, turmeric powder, and ginger garlic, cook on medium heat for 2 minutes.

  5. Add the tomatoes and cook till soft, for 4-5 minutes.

  6. Add cashew nuts and mix well.

  7. In a blender, grind this mixture into a fine paste. Pass it through a sieve to get a silky smooth texture.

  8. Heat clarified butter in a heavy bottom pan.

  9. Add the red chili powder, dried fenugreek powder, and tomato puree, mix well. Cook this for 2 minutes.

  10. Add fresh cream, check the seasoning, and add the koftas to the gravy before serving.

  11. Serve hot with any Indian bread.

Malai kofta is one of the best vegetarian Indian dishes you could cook at home. The creaminess and the rich flavors of this dish will make you fall in love with this recipe!