Malai Kofta is a popular North Indian vegetarian dish featuring soft, flavourful dumplings served in a rich and creamy curry. The koftas are traditionally prepared with ingredients such as potatoes, paneer and aromatic spices, then fried until golden before being added to a smooth tomato, onion and cream-based gravy.
Known for its luxurious texture and mildly spiced flavour, malai kofta is often served at Indian restaurants and during special occasions. Although it may look elaborate, you can prepare a delicious restaurant-style version at home by making the koftas carefully and blending the gravy until smooth.
Ingredients for Malai Kofta
For the Kofta
- 2 medium potatoes, boiled and mashed
- 200 g paneer, grated
- 2 tablespoons cornflour
- 1 teaspoon garam masala
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- Salt to taste
- 2 tablespoons finely chopped coriander
- Oil for deep frying
For the Filling
- 2 tablespoons chopped cashews
- 1 tablespoon raisins
- 1 tablespoon grated paneer
For the Gravy
- 2 tablespoons oil or butter
- 1 medium onion, chopped
- 2–3 tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 10–12 cashews
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- ½ cup fresh cream
- 1 cup water, or as required
- Salt to taste
For Garnishing
- Fresh cream
- Chopped coriander
- A few crushed cashews, optional
How to Make Malai Kofta
Step 1: Prepare the Kofta Mixture
Add mashed potatoes and grated paneer to a large bowl. Add cornflour, garam masala, red chilli powder, cumin powder, coriander and salt.
Mix everything until you get a soft mixture that can be shaped easily. If the mixture feels too moist, add a little more cornflour.
Step 2: Prepare the Kofta Filling
Mix chopped cashews, raisins and a small amount of grated paneer.
Take a portion of the kofta mixture and flatten it gently in your palm. Place a little filling in the centre, bring the edges together and roll it into a smooth ball.
Repeat with the remaining mixture.
Step 3: Fry the Koftas
Heat oil in a deep pan over medium heat.
Carefully place the koftas into the hot oil and fry until they turn golden brown and crisp on the outside.
Do not overcrowd the pan. Fry in batches if necessary.
Remove the koftas and place them on a paper towel or wire rack to remove excess oil.
How to Make the Creamy Gravy
Step 4: Cook the Base
Heat oil or butter in a pan. Add chopped onions and sauté until they become soft and lightly golden.
Add ginger-garlic paste and cook for another minute.
Add chopped tomatoes and cashews. Cook until the tomatoes become soft and the mixture is well cooked.
Allow it to cool slightly.
Step 5: Blend the Gravy
Transfer the cooked mixture to a blender and blend until smooth.
For an especially silky restaurant-style gravy, strain the blended mixture through a fine sieve.
Step 6: Cook the Spices
Heat a little oil or butter in the same pan. Add turmeric powder, red chilli powder, coriander powder and cumin powder.
Stir briefly over low heat, taking care not to burn the spices.
Add the blended gravy and mix well.
Step 7: Finish With Cream
Add water according to the desired consistency and simmer the gravy for several minutes.
Add garam masala and salt. Reduce the heat and stir in fresh cream.
Cook gently for another 1–2 minutes. Avoid boiling the cream vigorously.
Step 8: Add the Koftas
Place the fried koftas into the prepared gravy shortly before serving.
You can also keep the koftas separate and pour the hot gravy over them while serving. This helps retain their texture.
Garnish with fresh cream and chopped coriander.
How to Serve Malai Kofta
Malai kofta pairs particularly well with Indian breads and rice dishes.
Serve it with:
- Naan
- Butter naan
- Roti
- Tandoori roti
- Jeera rice
- Pulao
- Steamed basmati rice
The creamy gravy also works beautifully with lightly spiced rice dishes.
Tips for Perfect Malai Kofta
Make a Firm Kofta Mixture
The mixture should hold its shape easily. Excess moisture can cause the koftas to break while frying.
Fry One Kofta First
Before frying the entire batch, test one kofta. If it breaks apart, add a little more cornflour to the mixture.
Keep the Gravy Smooth
Blending and optionally straining the gravy gives malai kofta its characteristic silky restaurant-style texture.
Add Koftas Just Before Serving
Koftas can absorb the gravy quickly. Adding them shortly before serving helps maintain their soft centre and crisp outer layer.
Key Highlights
- Malai kofta is a popular North Indian vegetarian dish.
- The koftas are traditionally made with paneer and potatoes.
- Cashews and raisins can be used as a filling.
- The koftas are fried until golden before serving.
- The gravy is made with tomatoes, onions, cashews and spices.
- Fresh cream gives the curry its rich and smooth texture.
- Malai kofta pairs well with naan, roti, pulao and rice.
- Adding the koftas shortly before serving helps preserve their texture.
