Malai Kofta Recipe: Restaurant-Style Creamy Gravy at Home
Soft paneer and potato koftas in a silky, mildly sweet cashew gravy. The kind you order at restaurants and rarely make at home.
In This Guide
Why Restaurants Get It Right
Malai kofta is not hard, but it has three fussy steps: koftas that must not break, a gravy that must be smooth, and timing at serving. Get these three right and the dish is yours.
- Dry the koftas. Wet potato or paneer breaks in hot oil. Cool and pat both dry, and bind with cornflour.
- Strain the gravy. Blend, then pass through a sieve. This one step gives the restaurant texture.
- Add koftas at the end. Put them in only when serving, or they turn soggy.
Did You Know?
“Malai” means cream and “kofta” refers to the dumplings. Kofta is a dish found across the Middle East, Central Asia and South Asia, usually made of minced meat. The vegetarian paneer version is a North Indian adaptation, popular in restaurants and weddings.
Ingredients
For the Koftas
- 250 g paneer, crumbled
- 2 medium potatoes, boiled, cooled and mashed
- 3 tbsp cornflour
- 1 green chilli, finely chopped
- 1 tsp grated ginger
- 2 tbsp chopped cashews and 1 tbsp raisins, for stuffing
- Salt to taste
- Oil for deep frying
For the Gravy
- 2 medium onions and 3 medium tomatoes, roughly chopped
- 15 cashews
- 1 tbsp ginger-garlic paste
- 2 tbsp ghee or oil
- 1 tsp cumin seeds, 1 bay leaf, 2 green cardamoms, 2 cloves, 1 small cinnamon stick
- 1 tsp red chilli powder, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala
- 1/4 cup fresh cream
- 1 tbsp kasuri methi
- 1 tsp sugar (optional)
- Salt and fresh coriander
Method
- Make the kofta mix. Mash cooled potatoes until smooth and pat dry. Mix with paneer, cornflour, chilli, ginger and salt into a soft dough. Do not over-knead.
- Stuff and shape. Roll lemon-sized balls, flatten, add a pinch of cashew-raisin mix, and seal into smooth balls. Smooth any cracks with wet fingers. Makes 10 to 12.
- Fry. Fry 3 to 4 at a time in medium-hot oil until golden. Test the oil first: a piece of mix should rise slowly with small bubbles. Drain on paper.
- Cook the base. Simmer onions, tomatoes, cashews, ginger-garlic and 1 cup water, covered, for 12 to 15 minutes until soft. Cool slightly, blend smooth, then strain through a fine sieve.
- Cook the gravy. Heat ghee, temper the whole spices, then add the strained paste, powders and salt. Simmer 8 to 10 minutes until the oil separates.
- Finish. Stir in cream, crushed kasuri methi and sugar. Simmer 2 minutes. Pour over koftas in the serving bowl, garnish with coriander and serve at once.
Common Mistakes to Avoid
- Skipping the sieve. The gravy stays grainy.
- Frying on high heat. The outside burns while the inside stays raw.
- Letting the koftas sit in the gravy. They soften and fall apart.
- Boiling the gravy hard after adding cream. It can split.
A Tip Worth Knowing
If a kofta cracks in the oil, test one first. If it breaks, add another spoon of cornflour to the mix and smooth the surface fully before frying.
Storage and Reheating
Keep the gravy and koftas in separate boxes in the fridge for up to 2 days. Reheat the gravy gently, then add the koftas for the last minute.
Quick Answers
Can I bake the koftas instead of frying?
You can bake or air fry them for a lighter version. They will be a little firmer and less crisp outside.
Is this dish spicy?
No. Malai kofta is mild and creamy. Add more chilli powder if you want more heat.
What goes well with malai kofta?
Butter naan, tandoori roti, jeera rice or plain paratha.
Cookware Note
A wide, heavy-based kadai spreads heat evenly for the gravy. A triply stainless steel kadai works well for simmering the gravy without sticking.
Shop Triply Stainless Steel Kadai →
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