Mukhmali Kofta - Cheese Balls in Thick Indian Gravy

Mukhmali Kofta
Image © Monali Mishra/ Wikimedia Commons
  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
603 Calories
24g Fat
77g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 603
% Daily Value*
Total Fat 24g 31%
Saturated Fat 13g 67%
Cholesterol 69mg 23%
Sodium 589mg 26%
Total Carbohydrate 77g 28%
Dietary Fiber 5g 18%
Protein 20g
Calcium 551mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Mukhmali Kofta curry, melt-in-your-mouth, silky (Mukhmali) cheese balls are submerged in a thick Indian gravy! They are a treat to eat. Serve them with Naans, Parathas or Jeera Rice. This recipe makes 32 cheese balls.


  • 500 grams cheddar cheese (mild, very finely grated)
  • 1 1/2 cup cornflour
  • 2 teaspoon pepper
  • salt to taste
  • 2 large onions (cut into quarters)
  • 3 large tomatoes (cut into quarters)
  • 2 green chilies (chopped very fine)
  • 1 piece ginger (2 inches)
  • 8 cloves garlic
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 3 tablespoons cooking oil (vegetable, canola, sunflower; plus more to fry)
  • 1 teaspoon garam masala (see link below for recipe to make your own!)
  • 2 tablespoons heavy cream (whisked till smooth)
  • Garnish: chopped fresh coriander

Steps to Make It

  1. Gather the ingredients.

  2. Put the grated cheddar cheese in a large mixing bowl and mash with the back of a fork. Add the pepper powder and then the cornflour a little at a time. Knead to get a smooth, medium-firm dough.

  3. Divide the dough into equal-sized balls and roll to smoothen - so that they have no cracks in them. Grease your palms with a little cooking oil to help.

  4. When you have rolled out all the dough into balls or while you are doing this, heat the cooking oil for deep frying, on medium heat till really hot. When the balls are ready, add them, a few at a time, to the hot oil and fry till golden, making sure to turn them often so they don't burn. After frying, remove them with a slotted spoon and drain on paper towels. Keep aside for later use.

  5. Put the quartered onion, tomatoes, green chillies, ginger and garlic and all the powdered spices (except garam masala) into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.

  6. Heat the cooking oil in a deep pan on medium heat, add the above mixture. Stir and fry till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning.

  7. When the masala is done (as above), add the garam masala and fry for another minute.

  8. Add 1 cup hot water to this masala and stir well. Add salt to taste.

  9. Now add the prepared cheese balls and stir very gently so as not to break them. Cook for 2 minutes and turn off heat.

  10. Add the thick cream and stir gently to blend completely. The finished gravy should be the consistency of a thick soup. Garnish with chopped fresh coriander and serve with freshly prepared Naan, Paratha or Jeera Rice.

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