Ranveer Brar Specials

RB - Malai Kofta

  • 15m

    prep time

  • 30m

    Cook Time

  • 15



  • 250 grams Paneer
  • 3 medium Potato, Boiled
  • 0.5 cup Mixed Dry Fruits, Chopped
  • 1 teaspoon Salt
  • 0.5 teaspoon Kohinoor Garam Masala
  • Cornflour, to roll
  • Oil, to deep fry
  • 1 tablespoon oil
  • 2 medium onion, chopped
  • 700 grams Tomatoes, Roughly chopped
  • 1 sachet Kohinoor Butter Chicken Masala
  • 1 tablespoon Cashew Nut Paste
  • 1 tablespoon Fresh cream
  • Salt, as per taste

Nutrition information

Nutrition information coming soon.


  • In a bowl add paneer, potato, mixed nuts, garam masala, salt & mix well.

  • Make lemon size balls, roll them into corn flour and deep fry until turn golden brown in colour.

  • For onion and tomato puree heat oil in kadhai and add onion, ginger garlic paste.sauté until it turns light brown in colour.

  • Add tomatoes, butter chicken masala and cook until it starts leaving oil from the edges. Remove and make smooth paste into the blender.

  • Transfer it again into a pan and finish add in cashew nut paste; cook for another 4-5 minutes on low flame.

  • Adjust salt if required.

  • Add koftas and serve immediately. Top it up with fresh cream.