Go Back
+ servings
Malai kofta no onion no garlic
Print Recipe
4.50 from 2 votes

Malai kofta - no onion no garlic

Malai kofta no onion no garlic recipe, step by step pictures for easy understanding. Perfect no onion no garlic side dish for Indian pulao, roti and parathas.
Prep Time20 mins
Cook Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


Ingredients For Kofta

  • 1 cup Paneer grated
  • 4 Potatoes
  • 3 tablespoon Bread crumbs
  • ¼ teaspoon Garam masala
  • ¼ teaspoon Chat masala
  • ¼ teaspoon Pepper powder
  • Salt - As needed
  • 2 tablespoon Chopped coriander leaves
  • Oil - For deep frying

Ingredients For Gravy

  • 1 cup Tomato puree from 3-4 tomatoes
  • 1 tablespoon Oil/ Ghee
  • 1 teaspoon Cumin seed
  • 1 Cinnamon small piece
  • 1 Cardamom
  • 1 Clove
  • 2 teaspoon Ginger chopped
  • ½ teaspoon Garam masala Powder
  • 1 teaspoon Red chilli powder Kashmiri
  • 1 & ½ teaspoon Coriander powder
  • teaspoon Turmeric powder
  • Salt - As needed
  • 2 tablespoon Coriander leaves chopped
  • ½ cup Milk
  • ½ cup Cooking cream


  • Pressure cook potato for 3 whistle with little water. Drain, cool, peel and mash it.
  • Boil water and immerse paneer cubes in it until its soft. Drain, cool and crumble it.
  • I did it in my mixer by running it once. You can do with your hands as well. If using block paneer, thaw it and grate it in a fine grater. Mix all the ingredients  needed for kofta in the ingredients table.
  • Form it to a dough. Make small equal sized balls out of it.
  • Arrange everything in a plate and heat oil meanwhile. Deep fry in oil in medium flame in batches.
  • Cook until golden in colour. Turn occasionally in between to ensure even browning and cooking. Drain in a paper towel.
  • For gravy, I ground 3 large tomatoes to get 1 cup puree. Depending on the size of the tomatoes adjust the number of tomatoes using.
  • Heat a pan with oil and temper with the whole garam masala followed by jeera. Add chopped ginger and just give it a fry. Add the pureed tomato.
  • Add the garam masala powder, red chilli powder, turmeric, salt and coriander powder. Mix and cook covered in medium flame with a lid as it will splutter a lot.
  • Mix in between to avoid burning. Once water evaporates, you can continue cooking without lid. Add more oil if need and fry.Once oil oozes out and masala becomes thick, add milk little by little and mix in low flame.
  • Do not add all at once, keep stirring and add little by little. Lastly add cream also same way little by little. Never let the gravy boil on high flame at any point as it would lead to curdling.
  • Lastly add coriander leaves and koftas. Do not mix. Let it be as such.


  • Do not over cook potatoes as it will retain water and koftas will be too soft to handle.
  • If you do not have bread crumbs, you can use fresh bread slices crumbled in a mixer too.
  • If no bread crumbs or bread is available, add 1 tblsp maida or corn flour as binding agent.
  • Add koftas a little while before serving.
  • Do not let the gravy boil in high flame after adding milk and cream as it will lead to curdling of the gravy.Also do not add all at once, add little by little stirring.
  • You can add kasuri methi while frying the puree for extra flavor.