Shahi Malai Kofta मलाई कोफ्ता की शाही रेसिपी

Food knows no boundaries. There are only cuisines that keep changing from region to region, each one a new topic of discovery. Do try this rich preparation and let me know how you like it.

30-35 minutes
Shahi Malai Kofta मलाई कोफ्ता की शाही रेसिपी Recipe - Ranveer Brar



  • In a large bowl, add crumble paneer, potato and mashed it properly.
  • Add desiccated coconut, salt to taste, cardamom powder, black pepper powder mix everything well and make a smooth mixture.
  • Divide mixture into 6-8 equal portions. Give each portion the shape of a ball.
  • Take one ball and press a little between your palm and flatten it like a pattie.
  • Stuff the fulling in the center and wrap them in from all the sides and give a round shape ball.
  • Prepare the remaining kofta as well.
  • Heat oil in a Onces it’s hot, slide 3-4 balls and deep fry on medium hot oil.
  • Fry until light golden in color and crisp from all the sides.
  • Drain on absorbent paper and set aside for further use.

For Stuffing

  • In a bowl, add raisins, cashewnut, almonds, green chilli, ginger, coriander leaves, prepared paneer & potato mixture, salt to taste, degi red chilli powder, roasted cumin powder, lemon juice, mix everything well and keep aside for further use.

For Cashew Nut Mixture

  • In a bowl, add cashew nut paste, ginger garlic paste, oil and mix it well.
  • Keep it aside for further use.

For Gravy

  • Heat ghee in a kadai, add cumin seeds, fennel seeds, cloves, and green cardamom.
  • Add onion and saute on medium flame until light golden in colour and soft in texture.
  • Add prepared cashew nut mixture and keep sauting on medium flame.
  • Add curd, turmeric powder, coriander powder, degi red chilli powder and saute it well.
  • Add fresh tomato puree and cook on medium flame until oil starts to separate.
  • Add salt to taste, little water and cook for 5-7 minutes.
  • Add koftas and mix gently. Cook on simmer for 1 minute.
  • Transfer in a serving bowl. Garnish with curd and coriander sprig.
  • Serve hot.


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