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Malai Kofta


  • Boil the potatoes in a large pot of lightly salted water. Drain well and mash until smooth.
  • Heat a thin layer of oil in a non-stick pan and fry the cumin seeds until golden brown.
  • Add the grated cottage cheese and the fried cumin seeds with any cooking oil, a pinch of salt and the cornflour to the mashed potatoes. Mix together and then form the mixture into medium-sized balls using lightly flour hands.
  • Make a little opening in each dumpling and stuff in the raisins and cashews. Then seal each one, form into rounds again and fry until golden all over. Drain on kitchen paper towels.
  • To make the sauce, heat a little oil in another non-stick pan and gently sauté the onion until golden brown.
  • Add the ginger and garlic, and briefly stirfry.
  • Then add the turmeric, ground coriander, cumin, garam masala and chilli powder. Stir to toast the spices.
  • Add the tomato puree with the yoghurt and a pinch of salt. Stir and briefly cook to heat through. Then stir in 100 ml cream until well combined.
  • Serve the koftas with the sauce poured over and a sprinkling of extra cream and almonds on top.
  • Davinder Bedi, Bedi's Restaurant in Melbourne


  • 5 medium potatoes, peeled
  • sea salt
  • vegetable oil
  • ½ tspn cumin seeds
  • 50 gm hard cottage cheese, grated
  • 50 gm cornflour
  • 20 raisins
  • 8 cashew nuts, crushed
  • 1 large onion, finely chopped
  • ½ tspn minced ginger
  • ½ tspn minced garlic
  • ¼ tspn turmeric
  • ½ tspn ground coriander
  • ¼ tspn ground cumin
  • a pinch of garam masala
  • ¼ tspn chilli powder
  • 50 gm tomato puree
  • 30 gm plain yoghurt
  • 100 ml+ thickened cream
  • flaked almonds

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm