Malai Kofta

Name: Malai Kofta
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 250 g potato (boiled, peeled and mashed); 200 g paneer (crumbled); 2 tbsp cornflour (for binding the kofta mixture); 12 pcs cashews (soaked in warm water); 1 tbsp raisins (for kofta filling); 1 pcs green chili (finely chopped); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves); 2 pcs onion (medium, roughly chopped); 3 pcs tomato (medium, roughly chopped); 3 tbsp cream (plus a little for garnish); 2 tbsp milk (to soften the kofta mixture if needed); 2 cup oil for deep frying (for frying koftas); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed between palms); 0.5 tsp salt (divided); 0.5 tsp sugar (optional, balances the gravy); 1.5 cup water (for the gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(155)

TASTE SCORE

10/10

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.

PREP

30m

COOK

35m

SERVES

1 CUP GRAVY WITH 3 KOFTAS

466 cal

SERVINGS

METHOD · 10 STEPS

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.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the potatoes while still warm, then let the mixture cool before shaping so the koftas stay smooth and easy to seal.
2
If the paneer is very moist, add a little extra cornflour; wet kofta mixture is the main reason they split in oil.
3
Fry one test kofta first and wait 20 seconds before adding more to check if the binding is right.
4
Keep the frying oil at medium heat; very hot oil browns the outside before the koftas heat through and set.
5
Blend the onion-tomato-cashew base until completely silky for that restaurant-style gravy texture.
6
Cook the blended gravy until it turns glossy and slightly thick before adding water, or it can taste raw and flat.
7
For the best texture, keep koftas and gravy separate and combine only 1 to 2 minutes before serving.
8
The gravy can be made a day ahead; reheat gently and add cream only at the end for a fresher finish.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

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 garlic

No-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 style

Richer-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 version

Mild-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.

HEALTH BENEFITS

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.

QUESTIONS?

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.