If there’s one dish that can instantly elevate a special dinner, it’s Malai Kofta — soft, golden cottage cheese and potato dumplings simmered in a silky, creamy tomato gravy. This North Indian classic is a crowd favorite for good reason. The koftas literally melt in your mouth, and the rich sauce pairs beautifully with naan, parathas, or jeera rice.
This easy malai kofta recipe captures restaurant-style flavors right in your kitchen — without being overly complicated or time-consuming.
Preparation time – 30 minutes
Cook time – 30-40 minutes
Serves – 4 people
Ingredients
For the Sauce:
- 2 tbsp oil
- 1-inch ginger, thinly sliced
- 5–6 garlic cloves
- 2 Kashmiri dried red chilies
- 10–12 cashews
- 2 green cardamoms
- 2 cloves
- 1 black cardamom
- 1-inch cinnamon stick
- 1 large bay leaf
- 1 tsp salt
- 1 large onion, sliced
- 3 large tomatoes, roughly chopped
- ½ cup hot water
For the Koftas:
- 200g grated paneer
- 200g grated boiled potatoes
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped raisins
- 1 tbsp finely chopped almonds
- 1 tbsp cornflour
- 1 tbsp all-purpose flour (maida)
- ¼ cup finely chopped coriander leaves
- 1 tsp salt (adjust to taste)
- Oil for deep frying
For the Final Gravy:
- 1 tbsp oil
- 1 tbsp butter
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chili powder
- ¼ cup fresh cream
- 2 tbsp kasuri methi
- 1 tbsp finely chopped coriander leaves for garnish
Directions
- Heat oil in a pan. Add bay leaf, cinnamon, cardamoms, and cloves. Toss in the dried red chilies, then add onions and sauté for a minute.
- Next, add ginger and garlic and cook until aromatic (do not brown the onions). Add cashews and stir briefly before adding the chopped tomatoes and salt.
- Cook until the tomatoes are soft and mushy. Pour in the hot water, cover, and let it cook until the tomatoes melt.
Allow the mixture to cool, then blend into a smooth, creamy paste. This forms the base of your malai kofta gravy. - In a large bowl, combine grated paneer, boiled potatoes, ginger, garlic, raisins, almonds, cornflour, maida, coriander, and salt.
Ensure the paneer and potatoes are moisture-free (refrigerating boiled potatoes overnight works best). Knead into a soft dough. - Grease your palms and shape into small, round koftas. Dust lightly with maida and rest for at least 15 minutes before frying.
Heat oil and deep-fry the koftas on medium flame until golden and crisp. Drain on paper towels and let them cool. - In a kadhai, heat oil and butter. Add cumin seeds, turmeric powder, and red chili powder. Pour in the blended tomato-cashew gravy and stir well.
- Let it simmer gently for a few minutes. Add cream, kasuri methi, and adjust salt to taste.
- Cook for 3–4 minutes on low flame until the gravy becomes rich and smooth.
🍛 Plating & Serving
Pour the creamy gravy into a serving bowl. Place the fried koftas gently over the sauce and spoon some gravy on top. Finish with a drizzle of cream and a sprinkle of fresh coriander.
Serve hot with ajwain parathas, naan, or Malabar parathas — and enjoy this restaurant-style indulgence at home!
💡 Pro Tips
- Always use cold boiled potatoes for firmer koftas.
- Avoid over-frying — golden brown is perfect.
- Add koftas to the gravy just before serving to keep them crisp.
You can follow me on Facebook, Instagram, Twitter, and YouTube for more food-related content and updates that excites you to try something new every day.
Related Recipe: Paneer Butter Masala
