Restaurant Style Malai Kofta Recipe (Paneer Kofta): A Step-by-Step Guide

Malai Kofta Recipe is an indulgent, creamy North Indian dish made with spiced paneer and potato dumplings in a rich tomato-cashew gravy. It’s a beloved favorite at Indian restaurants and also a perfect homemade treat for special occasions. Below, I’ll show you exactly how to prepare this delicious recipe in easy-to-follow steps, complete with FAQs.

What is Malai Kofta Recipe?

In Hindi, “Malai” translates to cream and “Kofta” means fried dumplings. Malai Kofta is a popular North Indian curry featuring dumplings made with mashed potatoes, paneer (Indian cottage cheese), and optional sweet fillings like cashews and raisins. These soft and flavorful koftas are served in a rich, creamy tomato-cashew gravy that’s lightly spiced, making each bite a blend of smooth textures and delightful flavors.

Ingredients: Malai Kofta Recipe

For Kofta:

• Paneer: 100 grams, grated
• Potatoes: 2 medium-sized, boiled and grated
• Cornflour: 2 tablespoons
• Spices: Red chili powder, garam masala, salt
• Optional: Almond flour or milk powder for added richness
• Oil for frying

For Gravy:

• Onion paste: ½ cup
• Tomato puree: 1 cup
• Cashew paste: 6–7 tablespoons (made from soaked cashews)
• Whole Spices: Bay leaf, cinnamon, cardamom, cloves
• Ground Spices: Turmeric, cumin powder, fennel powder, garam masala, coriander powder, red chili powder
• Cream: 2 tablespoons (optional)
• Kasuri Methi (dry fenugreek leaves): 1 teaspoon for flavor

Step-by-Step Guide to Making Malai Kofta Recipe

Step 1: Prepare the Kofta Mixture

1. Boil and Grate Potatoes: Start by boiling potatoes until soft. Peel and grate them once cooled.
2. Combine Ingredients: In a mixing bowl, add grated potatoes, paneer, cornflour, and spices. Knead to form a smooth mixture.
3. Shape into Balls: Divide the mixture into small balls, stuffing them with cashews and raisins for extra flavor if desired.
4. Deep Fry: Heat oil in a pan and deep fry the kofta balls until golden brown. Set them aside on a paper towel to absorb excess oil.

Step 2: Make the Gravy Base

1. Prepare Onion Paste and Tomato Puree: Blend onions and tomatoes separately until smooth.
2. Cook Spices and Onion Paste: Heat oil, add whole spices, and then sauté the onion paste until golden brown.
3. Add Tomato Puree and Spices: Add the tomato puree, followed by the cashew paste and ground spices. Cook until the oil separates from the paste.

Step 3: Assemble the Gravy

1. Add Water and Simmer: Pour water into the gravy and simmer until it thickens to a creamy consistency.
2. Finish with Cream and Kasuri Methi: Stir in cream and crushed kasuri methi, cooking for a few more minutes.

Step 4: Serve

1. Combine Kofta and Gravy: Gently place the kofta balls in the gravy or serve them separately.
2. Garnish and Serve: Top with a drizzle of cream and garnish with cilantro or mint. Serve hot with naan, roti, or jeera rice.

FAQs about Malai Kofta Recipe

Can I make Malai Kofta ahead of time?

Yes, you can prepare the gravy and kofta separately a day in advance and store them in the refrigerator. Reheat the gravy before serving and add the kofta just before serving to maintain their texture.

Can I bake or air-fry the kofta instead of deep-frying?

Absolutely. You can bake the kofta at 375°F (190°C) for about 20-25 minutes or air-fry at the same temperature, turning halfway, until golden brown.

How can I make the dish nut-free?

For a nut-free version, you can replace the cashew paste with sunflower seed paste or skip it entirely, although the flavor will differ slightly.

Can I skip the cream in the recipe?

Yes, the cream adds richness but is optional. You can achieve a similar creamy texture by adding more cashew paste or a splash of coconut milk.

What is the best way to reheat Malai Kofta?

Reheat the gravy on the stovetop and warm the kofta separately to prevent them from becoming too soft. Assemble just before serving for the best results.

Now you’re ready to dive into making an irresistible Malai Kofta at home!