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Indian Malai Kofta Recipe

Serves: 4 | Prep Time: 20 min | Cook Time: 40 min



1 Potato, shredded
1 Yellow Squash, shredded
1/2 Onion, shredded
1 large Serrano Chili, finely minced
1 cup Gram Flour (Basin)
1 teaspoon Turmeric Powder
1 teaspoon Garam Masala Powder
2 Garlic Cloves, finely minced
1 teaspoon Cumin Powder
1 teaspoon Ginger, minced
1/2 teaspoon Baking Powder
1 teaspoon Salt


3 tablespoon Canola or Corn Oil
1 Onion, finely diced
1 large Serrano Chili, finely minced
4 Garlic Cloves, finely minced
1 teaspoon Turmeric Powder
1 teaspoon Garam Masala Powder
2 teaspoon Salt
1 tablespoon Gram Flour (Basin)
1/4 teaspoon Sugar
1 cup Heavy Whipping Cream
2 cup Water
2 tablespoon Cilantro, finely minced



  1. Shred potato, squash, and onion in a bowl and squeeze to extract the water and drain the extra water.
  2. Add serrano chili, gram flour, garlic, turmeric powder, garam masala, cumin, ginger, baking powder, and salt to the shredded vegetables.
  3. Mix the ingredients. The mixture should be thick and not runny. If the gram flour is not mixing properly, add one to two tablespoons of water as needed.
  4. Drop an ice cream spoon full of mixture in the deep frying pan filled with hot oil.
  5. Extract the Koftas from the oil when they turn brown in color and place them on a paper towel to let the extract extra oil drip.


  1. Add oil in the pan.
  2. Add onions and cook for about 2 min on high heat.
  3. Add garlic and chili.
  4. Cook for another 2 minutes.
  5. Add turmeric powder, garam masala, gram flour, salt and cook for 3 to 5 minutes until the onions and garlic turn golden brown.
  6. Add water, whipping cream, sugar and simmer on medium heat for 10 to 15 minutes until 25% of the curry evaporates and the curry condenses to 75% of its original volume.
  7. Add the Koftas and Cilantro to the curry and cook for 2 minutes.


Serve with Naans or Roti, preferably Garlic Naans.