Malai Kofta White Gravy
Delicate, melt-in-mouth paneer and potato dumplings swimming in a silky, mildly spiced white gravy enriched with cream and yogurt. A Mughlai classic that feels indulgent yet balanced, perfect for celebrating special occasions with naan or jeera rice.
For 4 servings
- prep
Prepare the kofta mixture.
1.In a large mixing bowl, mash the boiled potato until smooth with no lumps.2.Add crumbled paneer, corn flour, chopped green chili, ginger paste, and a pinch of salt.3.Mix everything gently until a soft, non-sticky dough forms.TIPEnsure the potato is completely cooled and dry before mashing to prevent the koftas from breaking while frying. - assemble
Stuff and shape the koftas.
1.Divide the dough into 10-12 equal lemon-sized balls.2.Flatten a ball in your palm and place 2-3 cashew pieces and a few raisins in the center.3.Gently seal the edges and roll it back into a smooth, crack-free ball.4.Repeat with all the dough balls.TIPApply a little oil to your palms if the mixture feels sticky. - fry · ~10 min
Shallow fry the koftas.
1.Heat 3 tbsp oil in a non-stick pan over medium heat.2.Place the koftas gently in the pan, ensuring they don't touch each other.3.Fry, turning occasionally, until golden brown on all sides.4.Drain on paper towels and set aside.TIPKeep the heat at medium. Too high and the outside will burn before the insides warm through. - saute · ~8 min
Sauté the gravy base.
1.Heat ghee in a heavy-bottom saucepan over medium heat.2.Add cumin seeds, green cardamom, black cardamom, cinnamon stick, and cloves.3.Sauté until the spices are fragrant and splutter, about 1 minute.4.Add chopped onions, ginger, and garlic. Cook until the onions turn translucent.5.Stir in the 15 cashews and sauté for another 2 minutes. Turn off the heat and let it cool slightly.TIPDo not brown the onions deeply; we want a white gravy, so keep the color pale. - mix · ~3 min
Blend the smooth white paste.
1.Transfer the cooled onion-spice mixture to a blender.2.Add the drained melon seeds and whisked yogurt.3.Blend to a very smooth, fine paste, adding 1 cup of water gradually to help the blending.TIPFor an ultra-silky restaurant-style gravy, pass the blended paste through a fine-mesh sieve. - simmer · ~7 min
Cook the white gravy.
1.Pour the strained paste back into the saucepan.2.Add a pinch of salt and the white pepper powder.3.Bring to a gentle simmer over low heat, stirring constantly to prevent sticking.4.Cook for 5-7 minutes until the gravy thickens and the raw aroma of the cashews and onions is gone.TIPConstant stirring is crucial as the nut and yogurt base can catch at the bottom quickly. - assemble · ~2 min
Finish the gravy and add koftas.
1.Lower the heat completely. Stir in the fresh cream and a pinch of green cardamom powder.2.Mix gently and let the gravy heat through for 1 minute. Do not boil.3.Arrange the golden koftas in a serving dish and pour the hot white gravy over them just before serving.TIPAlways add the koftas to the gravy at the very last moment to keep them slightly firm and not mushy. - garnish
Garnish with a swirl of cream and fresh coriander leaves.
Drizzle a little extra cream on top and sprinkle with chopped coriander leaves. Serve immediately with naan or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potato a day ahead and refrigerate it — drier potato yields firmer kofta dough.
- 2Crush the paneer with your fingers until no large lumps remain; this prevents grainy koftas.
- 3Test-fry one kofta first: if it cracks, knead in a teaspoon more corn flour.
- 4Keep the gravy on the thinnish side before adding cream — it thickens further as it cools.
- 5Whisk the yogurt until completely smooth to avoid curdling when blending with warm spices.
- 6Never drop the koftas into hot gravy before serving; they will soften and break apart.
- 7Toasted melon seeds (magaz) add a nutty depth — toast them dry for 30 seconds before soaking.
Adapt it for your goals.
High-protein
Replace half the potato with extra crumbled paneer or boiled and mashed tofu for a protein boost with a similar texture.
low oilLow-oil
Bake the koftas at 200°C (400°F) for 15-18 minutes, turning once, instead of shallow frying; brush lightly with oil for a golden finish.
veganVegan
Use plant-based cream, vegan yogurt (coconut or soy-based), and replace paneer with extra crumbled firm tofu. Skip the ghee and use coconut oil.
nut freeNut-free
Omit cashews from the kofta stuffing and gravy; substitute the gravy cashews with blanched almonds and use sunflower seeds instead of melon seeds.
jainJain
Replace onion and garlic with asafoetida (hing) and fennel seed paste. Use potato-starch-based koftas and dairy cream. Skip all bulbs.
Why this is on our healthy list.
Rich in Plant Protein
Paneer and cashews provide a substantial amount of plant-based protein that supports muscle repair and satiety.
Good Source of Calcium
Paneer and yogurt contribute calcium, essential for strong bones and teeth, in every serving.
Energy from Healthy Fats
Cashews, melon seeds, and ghee offer heart-friendly monounsaturated fats and fat-soluble vitamins.
Probiotic Support
Yogurt in the gravy introduces beneficial lactic acid bacteria that can aid digestion.
Frequently asked questions
The potato was likely too moist or the dough lacked enough corn flour. Ensure the boiled potato is completely cool and dry, and add an extra teaspoon of corn flour if the mixture feels sticky.
