Malai Kofta Recipe – A Royal North Indian Classic

If you’re craving something rich, creamy, and absolutely indulgent, look no further than Malai Kofta. This dish is a shining star in North Indian cuisine—a beautiful fusion of crispy paneer-potato dumplings (koftas) served in a velvety, spiced tomato-cream gravy.

Whether you’re preparing it for a special dinner, a festival, or just treating yourself, Malai Kofta always feels like a celebration on a plate.

🌟 What is Malai Kofta?

“Malai” means cream, and “Kofta” refers to dumplings. Together, they make one of the most luxurious vegetarian dishes you’ll ever try. It’s made of soft, fried koftas typically filled with paneer and potatoes, sometimes with dry fruits, then simmered or served in a mildly sweet, creamy tomato-based curry.

It’s perfect with naan, jeera rice, or even plain basmati rice.

🧀 Ingredients for Malai Kofta

For the Kofta (Dumplings):

• 1 cup paneer, grated
• 2 medium potatoes, boiled and mashed
• 2 tablespoons cornflour (or all-purpose flour)
• 1 tablespoon grated ginger
• 1 green chili, finely chopped (optional)
• 1 tablespoon chopped coriander
• Salt to taste
• 1 tablespoon raisins or chopped cashews (optional for stuffing)
• Oil for deep frying

For the Gravy:

• 2 tablespoons oil or ghee
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 2 large onions, finely chopped
• 3 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 10–12 cashews (soaked in warm water for 15 mins)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 cup fresh cream
• Salt to taste
• Water as needed

🍲 How to Make Malai Kofta – Step-by-Step

Step 1: Make the Koftas

1. In a large bowl, mix grated paneer, mashed potatoes, cornflour, ginger, green chili, coriander, and salt.
2. Shape the mixture into small balls. You can stuff them with a raisin or chopped cashew for a royal touch.
3. Heat oil in a deep pan and fry the koftas until golden brown. Drain on paper towels. Set aside.

Step 2: Prepare the Gravy

1. In a pan, heat oil + butter and add cumin seeds.
2. Once they splutter, add onions and sauté till golden.
3. Add ginger-garlic paste and cook till the raw smell disappears.
4. Add tomato puree and cook until oil starts separating.
5. Add turmeric, red chili powder, coriander powder, and garam masala. Cook for 2–3 minutes.
6. Blend soaked cashews into a smooth paste and add to the gravy.
7. Add water to adjust the consistency and simmer for 5 minutes.
8. Finally, add fresh cream and stir well. Simmer for 2 more minutes. Add salt to taste.

Step 3: Serve

• Just before serving, place the koftas in a serving dish and pour hot gravy over them.
• Garnish with a swirl of cream, chopped coriander, or a sprinkle of crushed kasuri methi.

🍽️ Serving Suggestions

• Best served with butter naan, tandoori roti, or jeera rice.
• Add a side of onion salad, green chutney, or pickle for a full restaurant-style meal.

💡 Tips & Variations

• For a lighter gravy: Skip cream and add milk or cashew cream instead.
• Stuffed kofta version: Mix nuts and raisins in a bit of paneer and use it as stuffing inside the kofta.
• Add saffron: For an extra royal touch, a pinch of saffron soaked in warm milk enhances aroma and taste.
• Make ahead: You can make the gravy and koftas in advance. Just fry or reheat and assemble before serving.

❄️ Storage

• Gravy can be stored in the fridge for 2–3 days or frozen for up to 2 weeks.
• Koftas can be fried ahead and stored in an airtight container for 1–2 days. Reheat in the oven or air fryer for crispiness.