Malai Kofta
Soft paneer and potato koftas tucked into a rich, lightly spiced tomato and cashew gravy make this a classic restaurant-style dish that feels special at home. It pairs beautifully with naan, roti, or jeera rice for a comforting Indian meal.
For 4 servings
- prep · ~7 min
Prepare the kofta mixture.
1.Mash the boiled potato in a bowl until smooth.2.Add crumbled paneer, cornflour, 1 pinch salt, and 1 tbsp milk.3.Mix gently into a soft dough-like mixture that holds its shape.4.If the mixture feels dry, add the remaining 1 tbsp milk; if too soft, let it rest for a few minutes.TIPKeep the mixture smooth and just firm enough to shape so the koftas stay soft after frying. - assemble · ~7 min
Shape and fill the koftas.
1.Divide the kofta mixture into 8 equal portions.2.Flatten each portion in your palm.3.Place a few raisins in the center and close the edges neatly.4.Roll into smooth balls without cracks.TIPSeal the stuffing well so the koftas do not open in the hot oil. - fry · ~8 min
Fry the koftas.
Heat the oil for deep frying on medium heat. Slide in a few koftas at a time and fry until evenly golden, 3 to 4 minutes. Remove and drain well.
TIPTest one kofta first. If it breaks, mix a little more cornflour into the remaining mixture. - saute · ~14 min
Cook the base for the gravy.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion, ginger, garlic, and green chili.4.Cook until the onions turn light golden, 6 to 7 minutes.5.Add tomato and cook until soft and pulpy, 5 to 6 minutes.TIPCook the tomatoes fully so the gravy tastes rich and not sharp. - mix · ~5 min
Blend the gravy base.
Cool the onion-tomato mixture slightly, then blend it with the soaked cashews into a smooth paste. Add a splash of water if needed to help it blend.
- saute · ~11 min
Cook the gravy.
1.Return the blended paste to the pan over medium-low heat.2.Add turmeric powder, red chili powder, coriander powder, remaining salt, and sugar.3.Cook, stirring often, until the masala thickens and looks glossy, 5 to 6 minutes.4.Add water and mix well to make a smooth gravy.5.Simmer gently for 4 to 5 minutes.TIPStir often once the blended paste goes back into the pan because cashews can catch at the bottom. - simmer · ~2 min
Finish the gravy with cream and kasuri methi.
Lower the heat and stir in the cream, garam masala, and crushed kasuri methi. Simmer very gently for 1 to 2 minutes, then switch off the heat.
TIPKeep the heat low after adding cream so the gravy stays smooth. - assemble · ~2 min
Add the koftas just before serving.
Place the fried koftas in a serving bowl and spoon the hot gravy over them. Let them sit for 1 to 2 minutes so they soften slightly but still hold their shape.
- garnish
Garnish with cream and coriander leaves.
- serve
Serve hot with naan, roti, or jeera rice.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the potatoes while still warm, then let the mixture cool before shaping so the koftas stay smooth and easy to seal.
- 2If the paneer is very moist, add a little extra cornflour; wet kofta mixture is the main reason they split in oil.
- 3Fry one test kofta first and wait 20 seconds before adding more to check if the binding is right.
- 4Keep the frying oil at medium heat; very hot oil browns the outside before the koftas heat through and set.
- 5Blend the onion-tomato-cashew base until completely silky for that restaurant-style gravy texture.
- 6Cook the blended gravy until it turns glossy and slightly thick before adding water, or it can taste raw and flat.
- 7For the best texture, keep koftas and gravy separate and combine only 1 to 2 minutes before serving.
- 8The gravy can be made a day ahead; reheat gently and add cream only at the end for a fresher finish.
Adapt it for your goals.
Low-oil
Shape slightly flatter koftas and air-fry or bake them after brushing with oil. Good if you want the same flavors with less deep frying.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase tomato and cashew slightly, and use extra ginger plus a pinch more kasuri methi for a satvik-style gravy.
richer restaurant styleRicher-restaurant-style
Add a small knob of butter while finishing the gravy and garnish with extra cream for a more indulgent dhaba-style result.
mild kids versionMild-kids-version
Omit the green chili and reduce red chili powder so the gravy stays creamy and gentle while keeping the sweet raisin-filled koftas.
Why this is on our healthy list.
Protein from Paneer and Cashews
Paneer and cashews add satisfying protein and richness, making this dish more filling than a plain tomato curry.
Tomato-Based Antioxidants
The cooked tomato gravy provides beneficial plant compounds, while ginger and garlic add extra depth along with traditional wellness value.
Energy-Providing Main Dish
Potato, paneer, and nuts make this a hearty dish that pairs well with roti or rice for a substantial meal.
Frequently asked questions
The mixture is usually too wet or loosely packed. Add a little more cornflour, roll the balls without cracks, and test-fry one kofta before frying the full batch.
