Malai Kofta/Cheese Dumplings Simmered in a Creamy Sauce
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Sunday, May 11, 2014

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Malai Kofta/Cheese Dumplings Simmered in a Creamy Sauce

Kelly Mike - Sunday, May 11, 2014


  • 2 cups makhani masala (Read through the recipe of the makhani masala carefully and DO NOT add any milk or cream to the makhani sauce at this stage. You will use milk or cream later in different amounts)
  • 1.5 cups half and half or heavy cream
  • 4 cups whole milk
  • 1 tablespoon cashews, soaked and ground into a paste
  • 3 teaspoons kasoori methi (dried fenugreek leaves available at the Indian groceries)
  • 1 teaspoon sugar
  • paneer koftas (about 30-35)
  • few tablespoons of grated Paneer, for garnish (optional)


Heat a thick bottomed wide pan (make sure the pan is wide enough to hold the koftas in a single layer), put 2 cups of makhani masala(without any cream/milk added to it). Add the milk & cream (in the amount mentioned in the ingredient list here), cashew paste, 2 teaspoons kasoori methi and sugar; cover and simmer at very low flame for about 15-25 minutes.

Uncover and add the koftas in the sauce in a single layer; simmer more 2-4 more minutes and serve immediately.(if you are not serving immediately, make the sauce and save it. Simmer with the koftas only when you are ready to serve).

Garnish with grated paneer and the rest of the kasoori methi before serving.


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