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Recipes >> Keema, Mince, Ground Meat Recipes > Malai Koftae by Chef Zubaida Tariq

Malai Koftae

Malai Koftae
Prep Time
35 Mins
Cook Time

50 Mins

6 - 8
Gain awareness of making Malai Koftae. Malai Kofta is a complete meal that can be served in your grand events. These koftas are very pliable and are delectable in taste. Try for your own good.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
2 Ratings
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  • For the koftas:
  • Minced beef 1/2kg
  • Finely chopped onions 1
  • Bread slices 2
  • Finely chopped green chilies 3
  • Cloves 4
  • Black pepper 4
  • Small cardamoms 6
  • Chopped mint leaves 1/2bunch
  • Fresh cream 1/2cup
  • White cumin 1tsp
  • Chopped ginger 1tbsp
  • Poppy seeds 1tbsp
  • Roasted chickpeas 2tbsp
  • For the gravy:
  • Yogurt 1cup
  • Oil 1cup
  • Chopped green chilies 2
  • Chopped onions 3
  • Chopped coriander 1/2bunch
  • Fresh cream 1/2packet
  • Turmeric 1tsp
  • All spice powder 1tsp
  • Red chili powder 1tbsp
  • Ginger garlic paste 1tbsp
  • Coriander powder 2tbsp
  • Salt as required

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Cooking Directions

  1. To make the koftas:

  2. Grind together the chickpeas, whole white cumin, small cardamoms, whole black pepper, poppy seeds and cloves.

  3. In a food processor chop together the minced beef and ground spices.

  4. Then add the fresh cream, chopped mint leaves, chopped coriander leaves, chopped onions chopped ginger, green chilies and salt.

  5. Chop again till all the ingredients have been thoroughly mixed.

  6. Shape the mixture into small koftas and deep fry for 4-5 minutes.

  7. To make the gravy:

  8. Heat oil in a pan and fry the chopped onions till they turn golden brown.

  9. Remove and place on an absorbent paper to drain the oil.

  10. When the onions become crisp crush them with your hands and add them to the yogurt followed by red chili powder, turmeric, ginger garlic paste ,ground all spice powder ground coriander, salt and chopped green chilies.

  11. Mix well and pour the yogurt mixture into the same e pan.

  12. Fry on a low flame.

  13. Now add the fried koftas but do not stir.

  14. Cook on a low flame till the oil forms a separate layer on top.

  15. Then add half a packet of fresh cream, cover and simmer for 5 minutes.

  16. Dish out and garnish with chopped coriander leaves.

  17. Serve with freshly made naans or chappatis.

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