Malai Koftas using Verka Milk and Paneer!

Malai Koftas using Verka Milk and Paneer

Malai Koftas using Verka Milk and Paneer!

Why Verka Paneer?

Malai koftas are a very popular restaurant dish. The gravy is rich and flavourful and the koftas are soft and velvety. You can easily make them at home when you use a good quality paneer like Verka Paneer. It is important to use the correct amounts of all the ingredients to prepare these delicious koftas. They can be fried, then made into a gravy-dish. They can also be served as a snack, along with a mint chutney or a tomato sauce.

Malai Koftas Recipe:


  • 1 cup dry bread crumbs
  • 200 gm Verka Paneer
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garam masala
  • 10-12 cashew nuts (or raisins)
  • 1-2 tbsp maida
  • 2-3 tbsp cornflour
  • Oil for frying For gravy
  • 2 tbsp oil
  • 4 green elaichis
  • ½ cup finely grated onion
  • 2 green chillies
  • 1¼ tbsp ginger garlic paste
  • ½ tsp chilly powder
  • 1 tsp each ground jeera and dhaniya
  • 1 tsp salt
  • 4-5 ripe tomatoes
  • 15 cashew nuts
  • ½ cup Verka milk
  • 4 tbsp fresh cream
  • ½ tsp garam masala



  • Grate the paneer and mix well with the bread crumbs, salt and pepper.
  • Heat the oil for frying. Place the maida and cornflour on two separate plates.
  • Shape the mixture into balls, insert a piece or two in the centre of each kofta. Roll in the maida and then in the cornflour.
  • Deep fry the koftas in hot oil till golden brown. Do not overcook, or the paneer can turn hard.
  • Chop tomatoes and cook in a little water along with the cashew nuts.
  • Liquidize in the mixie, then strain.
  • Heat 2 tbsp of oil and add crushed elaichis and slit green chillies. Stir till fragrant.
  • Add grated onions and cook till almost brown. Now add the ginger garlic paste, chilly powder, dhaniya and jeera powder and salt.
  • Cook briefly till the raw garlic smell vanishes.
  • Add 2-3 ladles of water, cook and simmer for 5-7 minutes.
  • Add the tomato-cashew paste and stir in. Add a little more water if necessary and cook till well blended.
  • Add Verka Milk and stir briefly. Do not boil now or the milk may curdle !
  • Finally stir in the cream and garam masala. Turn off the heat.
  • Arrange the koftas in a shallow bowl and pour the gravy over them. Garnish with a slit chilly and a drizzle of cream.


Fun & Yummy, right? Share the recipe with your fellows and stay tuned for more with Kandla Nijhowne & Verka!