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Baked Malai Kofta

Guten Appetit

Difficulty: Medium

Servings: 2-4

Preparation Time: 35 mins

Cooking Time 60: mins


Kofta Spices Sauce Garnish
  • 100g of paneer (coarsely chopped)
  • 2 waxy potatoes (peeled and steamed)
  • ½ teaspoon of red chili powder
  • 2 tablespoons of cornflour
  • 1 teaspoon of garam masala
  • 2 tablespoons of milk powder
  • Salt and pepper to taste
  • 1 bay leaf
  • 2cm of cinnamon stick
  • 5 cardamom pods
  • 4 cloves
  • 2 yellow onions (peeled and chopped)
  • 2 tomatoes (chopped)
  • 20 cashew nuts
  • ½ teaspoon of turmeric powder
  • Pinch of chili powder
  • 1cm of fresh ginger
  • 6 cloves of garlic
  • 1 tablespoon of garam masala
  • Salt, sugar and pepper to taste
  • Water as needed
  • Cooking oil as needed (or olive oil for a healthier choice)
  • Cooking cream as needed
  • Fresh cilantro


Step 1.

Pour all the sauce ingredients into the MCM8 food processor and blend well to create the sauce. At the same time, steam potatoes for 25-30 minutes or until they are cooked. * Chef’s tip: The mixture does not have to be processed too finely. Leave it coarse or pulpy for better texture. Adjust amount of chili according to your preferred level of spiciness.

Step 2.

Mix all the ingredients for the kofta and shape them into nice ball shapes.

Step 3.

Pan fry the koftas on one side in hot oil until they change to golden brown.

Step 4.

After which, bake them in the oven for 15-20 minutes (200°C, 4D hot air), until they are well cooked.

Step 5.

Meanwhile in a hot pan, add about 2 tablespoons of cooking oil.

Step 6.

Fry the sauce and spices until there is fragrance from the mixture.

Step 7.

Adjust the taste with water and allow it to simmer for about 15 minutes until the gravy begins to thicken. Season to taste with salt, pepper and sugar. When the sauce is nicely thickened and ready, pour into a bowl/plate.

Step 8.

Place the kofta in the bowl/plate and garnish with some cooking cream and cilantro.

Step 9.

Serve Malai Kofta hot with steamed basmati rice or any roti.

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