Wednesday, 12 August 2009

Baked Malai Kofta (Dumplings baked with Gravy and Cream)

Let me clarify at the outset – this is not my recipe and has not been prepared by me. It has been prepared by my Mom – and she sourced it years ago from the Recipe Booklet which she received along with the purchase of “Nicky Tasha Kitchenette”. The Kitchenette is not there now, nor is the Recipe Booklet. But this preparation continues to be one of my favorites, as well as my brother’s.
Like I had mentioned in my earlier post, my husband and I visited my parents last month, and my Mom had prepared an elaborate meal. This dish was prepared on my special request and I thank my Mom for it. The photographs have been taken by me, and the dish was enjoyed by the entire family.

For the Kofta (Dumplings)
Potatoes – boiled, peeled and grated: 4
Boiled vegetables – peas, chopped carrots, French beans: 1 cup
Bread slices: 2
Green chilies, chopped
Salt, Pepper: as per taste
Oil: To deep fry

For the gravy
Onion – peeled and blended to a pulp: 2
Tomato – pureed: 1
Cumin Seeds: ½ tsp
Turmeric: ½ tsp
Coriander powder: 1 tsp
Garam Masala: ½ tsp
Red Chili Powder: ½ tsp
Cornflour: 1 tsp
Oil: 2 tbps
Salt –to taste

For the garnish
Full Cream / Malai – whipped to remove lumps: ½ cup
Coriander, chopped


For the Koftas (Dumplings)
- Mix the potatoes, vegetables, green chilies, salt and pepper. Keep the salt low since the gravy also contains salt
- Mash the bread slices with your hands and add it to the potato mixture. Mix well
- Grease your hands with 2 – 3 drops of oil, and take a small portion of the mixture. Flatten it on your palm and place 1 – 2 raisins in the middle. Gather the edges to make small ball, about 1 inch in diameter. Similarly prepare the rest of the koftas
- Heat sufficient oil in a kadhai / heavy bottomed pan
- When the oil is sufficiently hot, gently lower the kofta in the oil, and fry it on high heat till golden brown.
- If the kofta “opens up” on frying, it means that either your mixture lacks “binding” or the oil is not sufficiently hot. In the former case, add another slice of bread to the mixture. On a practical note, it helps to first fry one kofta and “test” the results before proceeding to make koftas out of the rest of the mixture
- Ensure that you do not fry more than 2 koftas at a time or else the oil loses temperature
- Once all the koftas are fried, arrange them on a baking dish

For the gravy
- Heat oil in a kadhai / heavy bottomed pan, and add the cumin seeds.
- Once they begin to splutter, add the onions and sauté them on medium heat till they are golden brown
- Add the tomatoes and the spices and sauté till the oil leaves the sides
- Add around 2 cups water, salt and cook on high heat till the water comes to a boil. Let it cook for 2 – 3 minutes
- Mix the corn flour in ¼ cup water and add to the gravy
- Heat it till the gravy is slightly thick

The Baking Part

- Pour the gravy over the koftas
- Pour the cream, and garnish with chopped coriander (As shown in picture)
- Bake it in a pre heated oven at 180 degree centigrade for 15 – 20 minutes
- Serve hot with chapatis / parathas / pulao or steamed rice


  1. Ooohhhh this looks so so yum. I should def try it out when i am more proactive:)

  2. malai kofta is wonderful. i tasted in restaurant


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