Shahi Nargisi Malai Kofta. (Vansh A. Gupta/Siliconeer)

The Mughals brought it to India. Indian royal chefs molded it in various styles to appeal to the palate of the Maharajas of Rajasthan. And now, in its modern form, here is another version of the good old ‘kofte,’ by Chef Sanjay Patel. – #Lifestyle #ShahiNargisiMalaiKofta #IndianRecipe #malaikofta #vegetarian #ChefSanjayPatel #Indiancurry


  • 3 medium potatoes
  • 1 cup grated paneer
  • a slice of white bread (no crust, white part only)
  • 2 tbsp. crushed cashews
  • 2 tbsp. crushed almonds
  • 2 tbsp. golden raisins
  • 2 green chilies, finely chopped
  • 1 tsp. cumin powder
  • ½ tsp. black pepper
  • ½ tsp. cardamom powder
  • 1 tsp. sugar
  • salt to taste
  • cooking oil for frying

For the gravy:

  • 1 tbsp. whole garam masala
  • 1 onion (pureed)
  • 2 cups tomato puree
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 2 green chilies, finely chopped
  • 2 tbsp. grated paneer
  • 1 tbsp. cashew powder
  • 1 tbsp. red chili powder
  • 1 tsp. green chili, finely chopped
  • ½ cup heavy whipping cream
  • 2 tbsp. olive oil
  • ½ tsp. garam masala powder
  • 2 tsp. honey
  • salt to taste


Kofta filing: In a small bowl add 2 tbsp. grated paneer, crushed cashews, almonds and raisins. Add chopped green chilies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions if it. Keep aside.

Koftas: Boil, peel and mash potatoes in a bowl. Add grated paneer, bread and salt. Mix very well and form a smooth dough if it. Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filing in the center. Cover the filing completely and form an oval shaped koftas. (Apply some oil on your palms to avoid koftas from sticking to your hand) In a pan, heat cooking oil and deep-fry the koftas carefully till they are brown in color. Drain and keep aside.

Gravy: Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, until it turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.

Add tomato puree, red chili powder, garam masala powder and salt. Add grated paneer (2 tbsp) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.

Serve koftas cut into halves or whole on top of the rich gravy.