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malai kofta

This dish comes from the tables of Mughal royalty and can be traced back to the 16th Century. It is characteristically made creamy with the use of nuts that are fried then ground, cream and yoghurt.   
NOTE:  If you are short of time, do not hesitate to add in diced chicken as we have done in the picture below.

vegetarian version

Use grated mixed veggies (squeeze out water) then mix with mashed potatoes to make the koftas.

shopping list:

  • 1 kg finely ground mince (use half the spice packet)
  • green chilli (optional)
  • 1 stalk fresh coriander leaves
  • 50 g raw cashews
  • 100 ml fresh cream
  • 225 g yoghurt


  • oil
  • salt
  • garlic
  • ginger
Ingredients from nature's medicine chest:  100% spices (no additives or preservatives)