Malai Kofta

Malai Kofta – deep-fried paneer and potato balls, dunked in a creamy, smooth, scrumptious, lightly sweet onion tomato based gravy! It pairs very well with Tandoori roti and Naan! Once you taste this Punjabi recipe you will make it again and again. I guarantee!

Jump to:

• What is Malai Kofta?
• Ingredients required to make this recipe – (measurement is given in recipe card)
• How to make Malai Kofta? Step by step process –
• Notes, pro-tips, and quick FAQS
• Some more Punjabi Curry recipes –
• Malai Kofta
• Video

Few Indian vegetarian curry recipes (like Aloo Gobi, Chana masala, Palak paneer, Paneer butter masala, Methi Matar Malai, etc), never get old. They always get you to drool by just listening to its name.

Among all, Malai Kofta is my favorite.

If you love Indian Vegetarian Food Recipes then do try this exotic one as well! Even the pickiest kids will get a big soft spot on this.

What is Malai Kofta?

It is classic North Indian curry originated from the Mughlai Cuisine, and you will find it on the menu of almost all the North Indian restaurants.

But you do not have to wait to go to a restaurant to eat Malai Kofta, you can make Restaurant Style Malai Kofta at home too.

Malai means cream and kofta means deep-fried paneer-potato dumpling balls.

In this recipe, koftas are made with Potato and paneer, stuffed with paneer, cashew, raisins, cardamom powder, cream, and sugar, and added into the silky onion and tomato-based gravy.

This curry is rich, ultimate indulgence, and one of my most favorite Indian dishes.

As this recipe is really rich because of nuts and heavy cream, it is not recommended for everyday eating.

Some recipes are reserved for special occasions and this is one of them.

This is one dish which nobody will get bored.

Ingredients required to make this recipe – (measurement is given in recipe card)

I hope you aren’t terrified by the long ingredients list. It is a lengthy process and a bit time-consuming. But it is worth the effort.

For potato balls:

There are 2 parts for making kofta –

1. Outer part – For that, you will need,

• Boiled and mashed potatoes
• Grated paneer
• Bread crumbs
• Ginger and green chilies
• Salt to taste
• Corn starch

2. For stuffing – You will need,

• Grated paneer
• Heavy cream
• Sugar
• Chopped raisins
• Chopped cashew
• Cardamom powder

For gravy –

• Chopped red tomatoes
• Chopped onions
• Ginger, garlic and green chilies
• Cashew
• Red chili powder
• Garam masala
• Kitchen king masala
• Salt
• Turmeric powder
• Cumin seeds
• Kasuri methi
• Sugar
• Butter
• Oil
• Heavy whipping cream
• Other ingredients
• Cilantro and heavy cream for garnishing
• Oil for frying

How to make Malai Kofta? Step by step process –

For kofta –

• For Outer coating of kofta

Take all the ingredients (Potato, paneer, salt, bread crumbs, ginger-chili paste) in a bowl. Mix them very well. Divide it into 12 equal parts. (Photo 1 to 6)

• Stuffing

Take all the stuffing ingredients (paneer, cream, raisin, cashew, cardamom powder, and sugar) in a bowl and mix them well. Make 12 equal size small round balls. Keep it aside. (Photo 7 and 8)

Take one portion of potato mixture and flatten it. Place one portion of the prepared stuffing mixture in the center. (Photo 9)

Bring the edges toward the center and seal the paneer and dry fruit mixture completely with the outer covering. (Photo 10)

Make all the koftas the same way. You can shape them in any way you like.

Coat the koftas with little bit corn flour.

Heat the oil well.

Add 3 to 4 koftas and deep fry them until golden brown from all over. Keep the flame on medium heat.

Take them out on an absorbent paper.

For gravy

Heat butter and oil in a pan. Add cumin seeds, let it crackle. Add ginger-chili-garlic and onions. Saute for 2 minutes. (Photo 14 to 17)

Now add tomatoes. Saute for about 10 to 12 minutes or tomatoes are fully cooked on medium heat. Stir occasionally. Add 1 to 2 tablespoon water if the tomato is sticking to the bottom. (Photo 18 and 19)

Now add cashews into it. Mix them very well. Cook it for 1 more minute. (Photo 20)

Let the mixture cool down.

Take the mixture into a blender jar and grind it very well using 1 cup of water. (photo 21 and 22)

Next, Strain the gravy using a strainer. (Photo 23)

In another pan, take this gravy. Add chili powder, garam masala, kitchen king masala, and turmeric powder.  Mix them very well and let it cook for 5 minutes. (Photo 24)

Add Kasuri methi and sugar, let it cook for a couple of more minutes. (Photo 25)

Now add heavy cream and let it the gravy simmer on a medium flame for 2 minutes. (Photo 26 and 27)

Your gravy is ready. Taste it once and adjust the spices according to your taste.

Assemble

For crispy texture, make gravy in a serving bowl. Place the koftas into the gravy. Garnish it with Heavy cream and cilantro.

For melt in the mouth texture, add kofta in gravy and then cook it for 2 minutes and garnish it with cream and cilantro.

Your Yummy Malai Kofta is ready. Serve them with Naan, Papad and Sirke wala pyaaz. Enjoy!!!!

Notes, pro-tips, and quick FAQS

• I have tried a nonfried version as well using APPE PAN. It tastes as good as fried ones.
• To get restaurant-style silky gravy, strain the puree using a strainer.
• Kashmiri red chilies and red tomatoes are the keys to get the restaurant like the beautiful orange color of the gravy.
• You can use Almonds in this gravy instead of cashew.
• Use homemade paneer in the kofta if possible to get a better taste.
• Don’t add too much bread crumbs. Or else it will affect the taste and texture.
• Seal kofta properly.
• Don’t forget to coat koftas in LITTLE BIT cornstarch or arrowroot before frying. this step prevents kofta from separating in the oil.
• Make sure the oil is hot enough. Or else the koftas can break when dropped into the oil.
• Fry koftas on medium-high heat.
• If you want to make restaurant-style malai kofta, don’t skip heavy whipping cream or butter. They add flavor and richness to the dish.
• Don’t forget to add Kasuri Methi in the end, it adds a fantastic aroma and flavor to it.
• Add more sugar if your tomatoes are sour.
• Drizzle some cream before serving the dish for that ohhh yummy taste. 😉
• I would recommend following the recipe as is and don’t compromise on spices and any other ingredients, because this recipe has its charm and we are sure once you try it, you will make it again and again.

Can you make this recipe vegan?

Yes, you can!

1. Instead of paneer use tofu. – I strongly recommend you use extra firm tofu. When you use the tofu, dry it before with a paper towel and get rid of any excess liquid. Then grate and use. Soft tofu will be impossible to grate.
2. Use Coconut cream instead of heavy cream.
3. Instead of butter use only oil.

What to serve with this curry?

This curry can be served with Garlic Naan, kulcha, butter naan, Tandoori roti,  jeera rice or plain rice.

Can you freeze this curry?

You can.

If you are making Malai Kofta for a big occasion such as Diwali Party and have less time on your hand because of the festival, you can make this ahead of time and store it in the fridge or freezer.

Here are some suggestions,

1. Don’t fry potato balls (Kofta) and freeze them.
2. Store gravy and potato balls separately.
3. Do not add cream in the gravy if you are planning to freeze this. Whenever you are ready to eat, add at that time.
4. Store it in an airtight container in the freezer for up to 2 to 3 months.
5. The day you want to eat, take them out of the freezer, bring them to room temperature and deep fry the potato balls in oil, add heavy cream in the gravy, add kofta in the gravy and heat them together.

Some more Punjabi Curry recipes –

Paneer do pyaaza

Shahi paneer kofta

Hariyali aloo paneer

Paneer pasanda

Matar paneer

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Warm regards,

Dhwani.