I’ve had this vegetarian dish, Malai Kofta, a handful of times across India, and just about every time I’ve enjoyed it. It’s one of those things I never saw (or maybe just didn’t notice) on an Indian restaurant menu in America, but here, it’s everywhere. Delicious and tasty, it’s one of my favorite Indian meals.

Last week I took a cookery course here in Palolem, Goa. While I didn’t end up doing much of the cooking, it was a fun way to get to play around in someone else’s kitchen. And the food, for the most part, turned out delicious. Below is the recipe for the Malai Kofta which we made.

Recipe for the kofta balls

malia kofta india

  • 1/2 kg boiled potatoes, smashed
  • 150g cottage cheese, grated (mozarella would also work)
  • 2 onions, finely chopped
  • pinch of aniseed powder (anise)
  • pinch of cumin powder
  • 1/2 teaspoon salt
  • 100g flour
  • little bit of spring onion, chopped
  1. Mix all together with an egg
  2. Roll mixture into small handful and coat in semolina (paniermehl)
  3. Shallow fry the koftas on low heat

Recipe for the curry

Malai Kofta
The curry, in process...eventually it turns yellow
  • 250g cashew nuts, blended with salt & water
  • 2 chopped onions
  • garlic
  • 1 star anise
  • 6 cardamom pods
  • fresh ginger
  • fenu greek seeds
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric
  1. Heat a little oil
  2. Add in 2 chopped onions & some garlic & fry up
  3. Add 1 star anise & 6 cardamom pods
  4. Add pinch of black pepper
  5. Add cinnamon sticks
  6. Add handful chopped fresh ginger
  7. Cook until onions are golden brown, then add in 2 chopped tomatoes & a pinch of salt
  8. Add fenu greek seeds
  9. Add 1/2 teaspoon chili powder
  10. Add the blended cashew nut mix
  11. Add 1/4 teaspoon turmeric

Serve koftas with the curry, as you please: in gravy, or over the top of the kofta on a plate

Recipe is courtesy of Krishna at the Butterfly Bookshop, Main Road, Palolem.

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