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!
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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.
Crispy Meets Creamy !
Malai Kofta: Where crispy meets creamy in a dance of deliciousness!
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 serve
Serve malai kofta with:
- Naan or roti
- Perfect Jeera Rice or simple basmati rice
- Cucumber or Dahi Vada
- Onions in vinegar or a mango pickle
- To make a full Indian meal, serve with a side of Dal makhani or Kachumber salad
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 |
Top Tip
Add koftas just before serving!
Additional Tips
- Grate paneer finely for smooth texture.
- Cook tomato puree until oil separates for depth of flavor.
- 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.
Creamy Malai Kofta
Indulge in the rich, velvety goodness of Creamy Malai Kofta. Learn how to make this classic Indian dish with our step-by-step guide. Elevate your cooking skills today!
Ingredients
- For the Kofta
- 2 medium potatoes, boiled and finely grated
- 1 cup Mahout paneer, finely grated
- 1.5 tablespoon cilantro, finely chopped
- 1 green chili, chopped
- 1 tablespoon chopped cashews
- 1 tablespoon golden raisins, chopped
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour (maida)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying
For the Curry Base
- 2 teaspoon neutral oil (sunflower or canola)
- 1 bay leaf
- 1 inch cinnamon stick
- 4 green cardamoms (slightly crushed)
- 3 cloves
- 1 teaspoon cumin seeds (jeera)
- 4 garlic cloves
- 1 inch ginger, roughly chopped
- 1 green chili, chopped
- 1 large yellow onion, roughly chopped
- 2 large tomatoes, roughly chopped
- 12 unsalted cashews
- 2 cups water
To Finish the Curry
- 2 tablespoon butter
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- 1 tablespoon sugar
- 1 teaspoon garam masala
- 2 teaspoon crushed kasuri methi (dry fenugreek leaves)
- OPtional 2 tablespoon heavy cream for garnish
- Fresh cilantro for garnish
Instructions
Step 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.
Step 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).
Step 3: Build the Curry
- In a clean pan, heat butter and add some red chili powder.
- Strain the blended sauce into the pan and cook on medium for 5 minutes.
Step 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.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 898Total Fat 54gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 27gCholesterol 101mgSodium 1000mgCarbohydrates 86gFiber 11gSugar 24gProtein 26g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.
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