December 13, 2010

Malai Kofta (Potato croquettes in gravy)

A rich creamy dish for a special day, well that is what i had in mind when i used to make it for my friends a decade or more back!  Sweet days where we could accommodate shopping, movies and even a hand at cooking in the middle of reading a book on micro economics. Days of extreme time management i must say ;)

You can look at Malai koftas as the distant vegetarian relatives of the Italian meatballs, eaten along with rice or naan. The croquettes or koftas can be served in red or white gravy, personally preferring the white i detail the recipe for the same.

For the Croquettes/ Kofta : ( This measure land you with some extras for snacking as well !)
  • 4 Russet potatoes, boiled / peeled /mashed and seasoned with salt and black pepper
  • Fresh unseasoned bread crumbs ( everyday white bread pulsed fine )
  • Oil for deep frying
  Croquette / Kofta filling : Mix the following -
  • 15 Raisins
  • 4 tsp Grated cottage cheese/ paneer
  • 2 tsp Chopped coriander
  • 1/2 tsp Cream

For the White gravy:
  • Half of a white onion
  • 2 cloves of garlic
  • An inch of ginger root
  • 1 green chilly
  • 8 Cashews, microwave dipped in water for a minute
  • 3 tsp poppy seeds, soaked in some water for 4 hours
  • 1 tsp whole cumin seeds
  • 2 Cloves, Cinnamon stick, Bay leaf
  • 1/4- 1/2 tsp Garam masala 
  •  1 tsp Sugar
  • 2 tsp Dry fenugreek leaves
  • 3 tsp ghee
  • 1/8 cup cream
  • Salt to taste
To start, take a small scoop of the seasoned mashed potato mix and  press in the middle to place some croquette filling. Fold and shape into ovals or rounds as u like. Roll in fresh breadcrumbs and dust off any extra.

Once all the croquettes are rolled on a sheet or plate , place them in your refrigerator for half an hour before u start deep frying the same. The latter assures the croquettes do not disperse to a mess in the hot oil.

After half an hour, deep fry the koftas / croquettes till golden brown. Let them cool on a paper towel to drain off any excess oil.

You can also serve these croquettes as it is with some green chutney as well.. makes an amazing appetizer too!

Coming back to our recipe,  lets start on the white gravy-

Take the onions, garlic, ginger, green chilly cashews, and poppy seeds and pulse in your processor till pureed and blended. 

Take a pan and heat ghee on medium heat. Add cumin, cloves, cinnamon, bay leaf and stir till the cumin crackles. Add the onion mix from your blender. Stir and cook for 5- 10 minutes. Now add garam masala, salt and fenugreek leaves. Add cream , mix and bring to a boil.

Place the croquettes in your serving platter and pour the warm gravy over. Serve with a  garnish of cilantro/ coriander leaves.

Warm and appetising!



  1. Wow that looks1 truly delicious ..i am tempted..yummy!!!

  2. Aww..looks so creamy....very delicious looking

  3. This looks fantastic! beautiful photos!

  4. Looks yummy...
    lovely pictures too
    bises from France

  5. Those look delicious. And your photographs are lovely, great depth of field.


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