Rich & Creamy Malai Kofta Curry

If you’re craving something luxurious yet comforting, Malai Kofta is here to answer the call! This classic North Indian dish is the epitome of indulgence—a perfect blend of crispy golden koftas nestled in a rich and creamy, aromatic gravy. It's the kind of meal that makes you feel like royalty with every bite. But with this simple recipe, you can enjoy restaurant-style malai kofta at home — without any cream!

We are going to show you a simple, easy homemade Malai Kofta recipe. Ready to find your kitchen magic? Let’s dive in!

Jump to:

• What is Malai Kofta
• Ingredients
• Instructions
• Crispy Meets Creamy !
• Common Issues and how to avoid them
• How to serve
• How to Store
• Top Tip
• Other Paneer Recipes
• Creamy Malai Kofta

What is Malai Kofta

Malai Kofta is a classic North Indian dish where soft and melt in the mouth koftas (dumplings) are made using paneer and mixed vegetables and are dunked in an aromatic spiced gravy. The koftas are a mixture of mashed potatoes, paneer with some spices, you can also add some nuts and raisins for a lovely contrast of textures and flavors. They are fried to golden perfection, then simmered in or served with a creamy, tomato based curry infused with fragrant spices such as cumin, coriander and garam masala. The end product is a rich, homey, indulgent dish that I love to serve at special occasions, celebrations and even restaurant menus.

Ingredients

Please refer to the recipe card for detailed ingredients and quantities.

Instructions

1: Prep the Koftas

• In a bowl, mix the grated potatoes and Mahout paneer.
• Add green chili, chopped cashews, raisins, cornstarch, all-purpose flour, salt, and pepper.
• Combine gently until the mixture holds its shape. If sticky, add a pinch more flour.
• Shape into balls (or slightly flattened discs) and set aside on a tray. Dust it with corn starch
• Heat oil in a pan over medium heat. Test with a small piece — if it sizzles and floats, it's ready.
• Fry the koftas until golden and crispy. Drain on a paper towel.

2: Make the Silky Gravy

• Heat oil in a pan. Add bay leaf, cinnamon, cardamoms, cloves, and cumin.
• Sauté for 30 seconds, then add onions, cashews, garlic, ginger, and green chili, and tomatoes. Cook until aromatic around 5 minutes.
• Add in the dry spices Salt, turmeric powder, red chili powder, garam masala powder and give it a nice stir.
• Add 2 cups of water. Simmer for 10 minutes, then cool slightly. Remove the Bay leaves and cinnamon stick before grinding.
• Blend into a smooth puree (remove whole spices if preferred for ultra-smooth texture).

3: Build the Curry

• In a clean pan, heat butter and add some red chili powder.
• Strain the blended sauce in to the pan and cook on medium for 5 minutes.

4: Serve It Right

• Gently place koftas in a serving bowl.
• Pour the hot gravy over — don’t simmer the koftas in the sauce or they’ll fall apart.
• Garnish with cream swirls and cilantro.

Common Issues and how to avoid them

Mistake	Result	Solution
Mixture too wet	Koftas fall apart	Add more cornstarch or breadcrumbs
Koftas too hard	Dense, chewy koftas	Mix lightly, don’t overwork
Gravy too thick	Feels heavy	Add water gradually while cooking
Koftas soak up gravy	Get mushy	Add them just before serving

How to Store

We recommend keeping the cooked Kofta separately from the gravy.

Item	How to Store	Duration
Koftas (uncooked)	Refrigerate in airtight container	Up to 2 days
Koftas (cooked)	Refrigerate, separate from gravy	3-4 days
Gravy	Refrigerate in airtight container	4-5 days
Gravy (frozen)	Freezer-safe container	1 month

Additional Tips

1. Grate paneer finely for smooth texture.
2. Cook tomato puree until oil separates for depth of flavor.
3. Test one kofta before frying the full batch.

Other Paneer Recipes

These are my favorite dishes to serve with Malai Kofta:

This malai kofta recipe proves that you don’t need cream for a rich, restaurant-style dish. With creamy cashew-tomato gravy and soft paneer-potato balls, it's a lighter twist on a beloved classic. Easy enough for a weekday, special enough for a celebration—this dish is a keeper.

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