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  • Writer's pictureKomal Soni

Farali Malai Kofta

๐Ÿ’› Ingredients ๐Ÿ’›

For Kofta:

  • 3 Potatoes, boiled and mashed

  • 1 green chili, finely chopped

  • 1 tablespoon coriander, finely chopped

  • 2 tablespoons paneer, grated

  • 1 teaspoon cumin

  • 1 tablespoon cashews, chopped

  • Salt to taste

  • 1/2 teaspoon garam masala

  • 1 teaspoon Butter

  • 2 teaspoon potato starch

  • Oil for frying

For Curry:

  • 6 tomatoes, halved and boiled

  • 3 tablespoons cashews, boiled

  • 1 tablespoon potato starch

  • 1 teaspoon cumin

  • 2 tablespoons butter/oil

  • 1 teaspoon ginger paste

  • 3 tablespoons coriander, chopped

  • 1 tablespoon chili powder

  • 1 tablespoon coriander-cumin powder

  • 1 teaspoon garam masala

  • 1 teaspoon sugar

  • Salt to taste

  • 1 tablespoon paneer, grated

  • Water as required

๐Ÿ’š Instructions ๐Ÿ’š

For Kofta:

  • In a mixing bowl, mix all the kofta ingredients and prepare a small oval-sized kofta.

  • Deep fry in oil.

  • Stir occasionally, making sure the koftas are cooked uniformly.

  • Fry until golden brown and crisp.

  • Drain off the koftas and keep aside.

For Curry:

  • Combine boiled tomatoes, boiled cashews, potato starch, and cumin in a blender and blend it into a smooth paste.

  • In a pan, add butter/oil.

  • Once melt and ginger paste and stir.

  • Add-in coriander and all the masalas and saute for 1 minute.

  • Slowly add tomato gravy by stirring constantly.

  • Cook for about 8-10 minutes.

  • Add grated paneer, butter, and water as per desired consistency and mix well.

  • Sprinkle some more coriander and serve with hot farali naans.


  • Add the curry over kofta just before serving to prevent kofta from turning soggy.

  • You can add cream to the curry if you want a rich and creamy taste.

  • You can add raisins to kofta if you like.

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