Malai Kofta
Tender, melt-in-your-mouth koftas made from paneer and potato, simmered in a luxuriously creamy and mildly sweet tomato-cashew gravy. A classic North Indian dish perfect for special occasions.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Kofta Mixture
- b.In a large mixing bowl, combine the grated paneer, thoroughly mashed potatoes, cornflour, chopped green chili, grated ginger, 1 tbsp chopped coriander, 1/4 tsp garam masala, and 1/2 tsp salt.
- c.Mix and knead gently to form a smooth, pliable dough. Avoid over-kneading, as this can make the koftas hard.
- d.Divide the dough into 10-12 equal portions.
- 2
Step 2
- a.Shape and Stuff the Koftas
- b.Take one portion of the dough and flatten it in your palm.
- c.Place a few pieces of chopped cashews and a couple of raisins in the center.
- d.Carefully bring the edges together and roll it between your palms to form a smooth, crack-free ball or oval shape.
- e.Repeat this process for all the portions and set them aside on a plate.
- 3
Step 3
- a.Fry the Koftas
- b.Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
- c.To test, drop a tiny piece of dough; it should sizzle and rise to the top gradually.
- d.Gently slide 3-4 koftas into the hot oil, ensuring not to overcrowd the pan.
- e.Fry for 4-5 minutes, turning them gently with a slotted spoon, until they are evenly golden brown and crisp.
- f.Remove the fried koftas and drain them on a plate lined with paper towels.
- 4
Step 4
- a.Cook the Gravy Base
- b.In a separate pan, heat 2 tbsp of oil and 1 tbsp of butter over medium heat.
- c.Add the bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30 seconds until fragrant.
- d.Add the chopped onions and cook for 5-6 minutes until they become soft and translucent.
- e.Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- f.Add the chopped tomatoes, soaked cashews, and 1 tsp of salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes are very soft and mushy.
- g.Turn off the heat and allow the mixture to cool down completely.
- 5
Step 5
- a.Blend and Finish the Gravy
- b.Once cooled, remove the whole spices (bay leaf, cinnamon) if you prefer, and transfer the mixture to a high-speed blender. Blend until you get a very smooth, fine paste. Add a splash of water if needed for blending.
- c.For a silky, restaurant-style texture, strain the puree through a fine-mesh sieve back into the same pan, pressing with a spatula to extract all the liquid.
- d.Place the pan on low heat. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 2-3 minutes, stirring continuously.
- e.Pour in 1.5 cups of warm water, mix well, and bring to a gentle simmer. Let it cook for 5-7 minutes until the gravy thickens slightly.
- f.Stir in the sugar, remaining 3/4 tsp garam masala, and crushed kasuri methi.
- g.Reduce the heat to the lowest setting and slowly stir in the fresh cream. Cook for just one more minute. Do not let the gravy boil after adding the cream.
- 6
Step 6
- a.Assemble and Serve
- b.Arrange the fried koftas in a serving dish or individual bowls.
- c.Gently pour the hot, creamy gravy over the koftas just before you are ready to serve.
- d.Garnish with a swirl of fresh cream and the remaining chopped coriander leaves.
- e.Serve immediately with hot naan, roti, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mashed potatoes are dry and not watery. Starchy potatoes like Russets work best. You can also refrigerate the boiled potatoes for an hour to reduce moisture.
- 2The kofta dough must be smooth and free of cracks to prevent them from breaking apart while frying.
- 3Fry the koftas on a consistent medium heat. If the oil is too hot, they will brown too quickly on the outside while remaining raw inside.
- 4Straining the gravy is the secret to achieving a luxuriously smooth, restaurant-quality texture. Don't skip this step!
- 5Always add the koftas to the gravy just before serving. If they sit in the gravy for too long, they will become soggy and may disintegrate.
- 6Use ripe, red tomatoes for a naturally sweet and vibrant gravy.
- 7For an even richer gravy, you can add 1 tablespoon of melon seeds (magaz) along with the cashews.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, bake the koftas at 200°C (400°F) for 15-20 minutes until golden, or cook them in an air fryer or appe (paniyaram) pan with minimal oil.
Vegan VersionVegan Version
Replace paneer with firm tofu (crumbled and pressed to remove water), use plant-based butter, and substitute fresh cream with a thick cashew cream or coconut cream.
No Onion, No Garlic VersionNo Onion, No Garlic Version
Omit onions and ginger-garlic paste. Use a pinch of asafoetida (hing) in the hot oil and increase the quantity of tomatoes and cashews to build the gravy's body.
Why this is on our healthy list.
Good Source of Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Healthy Fats
Cashews provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
Contains Lycopene
Cooked tomatoes are a great source of lycopene, a powerful antioxidant that may help protect cells from damage and support overall health.
Frequently asked questions
Koftas usually break for two main reasons: too much moisture in the mixture (from the potatoes) or not enough binding agent (cornflour). Ensure your mashed potatoes are dry and the dough is smooth and crack-free before frying.