Malai Kofta Recipe

This is a wholesome and nutritious way to combine the broccoli and paneer into a Kofta. Serve it with soft phulkas and a paneer pulav for a weeknight dinner, or for your parties when you call friends over.

Cooking time
30 min


    For Broccoli Koftas 

    • 1 large broccoli head, grated
    • 100 grams low fat paneer, crumbled
    • 1 packet Saffola Classic Masala Oats
    • 1 teaspoon cumin powder
    • 1/2 teaspoon turmeric powder
    • Salt to taste
    • Saffola Oil 

    For the Gravy

    • an inch piece of ginger, grated
    • 2 cups of freshly pureed tomatoes
    • 1 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/4 teaspoon cardamom powder
    • 1 teaspoon garam masala powder
    • 1/2 cup hung yogurt
    • 1 teaspoon honey
    • 1 tablespoon of kasuri methi (dried fenugreek leaves)
    • Saffola oil for cooking
    • Salt to taste                       

How to make Malai Kofta

    • To begin, combine all the ingredients for the kofta in a large bowl. Adjust the salt to suit your taste. Make bite-size broccoli malai kofta balls and keep aside.
    • Place the kofta balls in the paniyaram pan's cavities; drizzle them with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly. 
    • Heat oil in a heavy bottomed pan; add the grated ginger, and honey and sauté for about a minute until the honey begins to bubble.
    • Add the tomato puree, turmeric powder, garam masala, cardamom powder, chilli powder, coriander powder and simmer the kofta gravy for about 5 minutes until the raw smell from the tomatoes goes away.
    • Add in the hung yogurt, 1 cup of water, salt to taste, the pan fried kofta's and simmer for another 5 minutes. Stir in the kasuri methi leaves and serve warm.
    • Serve the koftas along with phulkas and paneer pulao for a weeknight dinner or parties.

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