Lahori Malai kofte

Lahori Malai kofte

This is a restaurant style punjabi dish and is perfect to be served as a party meal. This recipe is adopted from Mughal cuisine. The cuisine of Lahore is famous in India and Middle East Countries. In this recipe, cashew filled mashed potato and paneer balls are cooked in rich onion and malai curry. So experience the richness of lahori food and satisfy your ever craving plate.

Preparation Time:15 minute

Cooking Time: 30 minutes

Servings: 3


  • For the Koftas
    • Paneer  75 g, grated
    • Potatoes  1, boiled
    • Maida  3 tbsp
    • Garam Masala  1/2 tsp
    • Onion  1/4, very finely chopped
    • Ginger  1/4 tsp paste
    • Cashews  2-3, chopped finely
    • Chilli Powder  1/2 tsp
    • Salt  to taste
  • For the Gravy
    • a few strands of kesar, soaked in warm water
    • Onion  1, big
    • Ginger  1 inch piece
    • Red chillies  1
    • Bay Leaf  1
    • Green Cardamoms  2-3
    • Cashewnut powder  2 tbsp
    • Fresh Thin Malai  1/4 cup, beaten well
    • Ghee  2 tbsp
    • Garam Masala  1/4 tsp
    • Chilli Powder  1/2 tsp
    • Salt  to taste
    • Kasoori Methi  2 tsp
    •  Milk  3/4 cup mixed with 1 cup of water


  1. For the Koftas
    1. To prepare the filling, heat 2 tsp ghee, add ginger, onions and fry till the raw aroma goes off.
    2. Add a pinch red chilli powder, garam masala, cashews and salt to taste. Remove from fire.

    3. To make the koftas, mix potato, paneer, maida and remaining red chilli powder, garam masala powder and salt. Mix well like a dough.
    4. Divide the dough into six equal balls. Flatten each of them, stuff with the filling, gather the ends and seal them properly.

    5. Roll each ball in maida and dust the excess.

    6. Deep fry the koftas two at a time in medium hot oil. Drain them in kitchen towel. Keep them aside.

  2. For the Gravy
    1. Grind together onion, ginger and whole red chilli to a fine paste.
    2. Heat ghee in a deep pan and add the paste. Add bay leaf and cardamom. Cook on low flame for 5-6 minutes till onion looks fried and fat separates.
    3. Add red chilli powder, garam masala powder and salt.
    4. Add malai and cook till masala again turns brown.
    5. Add kaju powder and fry for half a minute.
    6. Add milk mixed with water and saffron(saving some for garnishing). Simmer for 2-3 minutes.
    7. Discard bay leaf and add kasoori methi.
    8. Add koftas and cover the lid for half a minute.
    9. Transfer to a serving bowl and garnish with the remaining kesar.


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