If you’re looking for a rich, creamy, and comforting North Indian curry, this Malai Kofta recipe is one you’ll want to make again and again. Soft paneer and potato koftas are served in a silky tomato-cashew gravy that’s perfect for family dinners or festive occasions. Hi, I’m Gurleen from Plate & Play, and today I’m sharing my easy homemade version that tastes just like your favorite restaurant.
Why You’ll Love This Recipe
- Soft and melt-in-the-mouth koftas
- Rich, creamy, restaurant-style gravy
- Easy to make with simple ingredients
- Perfect for special occasions or weekend dinners
- Pairs beautifully with naan, roti, or jeera rice
Ingredients
For the Koftas
- 200 g paneer, grated
- 2 medium potatoes, boiled and mashed
- 2 tbsp cornflour
- 2 tbsp breadcrumbs
- 1 tbsp chopped cashews
- 1 tbsp raisins
- ½ tsp garam masala
- Salt to taste
- Oil for frying
For the Gravy
- 2 tbsp butter
- 1 tbsp oil
- 2 onions, chopped
- 3 tomatoes, chopped
- 10 cashews
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ cup fresh cream
- Salt to taste
- 1½ cups water
How to Make Malai Kofta
Mix paneer, potatoes, cornflour, breadcrumbs, garam masala, and salt until well combined. Place a few chopped cashews and raisins inside each portion, shape into smooth balls, and fry until golden brown. Keep them aside.
Heat butter and oil in a pan. Add cumin seeds, followed by onions, and sauté until lightly golden. Stir in the ginger-garlic paste, then add tomatoes and cashews. Cook until the tomatoes soften completely.
Allow the mixture to cool slightly before blending it into a smooth puree. Return the puree to the pan and cook with turmeric, chilli powder, coriander powder, garam masala, and salt until aromatic. Pour in the water and let the gravy simmer for 8–10 minutes.
Reduce the heat and stir in the fresh cream for a rich, velvety finish. Place the fried koftas in a serving bowl and pour the hot gravy over them just before serving.
Expert Tips
- Use fresh paneer for softer koftas.
- Fry the koftas over medium heat.
- Blend the gravy until silky smooth.
- Add the koftas just before serving to keep them crisp outside and soft inside.
- Finish with a drizzle of cream and a pinch of kasuri methi for restaurant-style flavor.
What to Serve with Malai Kofta
- Butter Naan
- Garlic Naan
- Lachha Paratha
- Jeera Rice
- Steamed Basmati Rice
FAQs
Why did my koftas break while frying?
The mixture may be too soft. Add a little more cornflour or breadcrumbs before shaping the koftas.
Can I prepare Malai Kofta in advance?
Yes. Make the gravy and koftas separately, then combine them just before serving.
Can I bake the koftas instead of frying?
Absolutely. Baking or air-frying is a healthier alternative while still delivering great flavor.
Final Thoughts
This easy Malai Kofta recipe brings restaurant-quality flavors to your home with simple ingredients and easy steps. I hope you enjoy making it as much as I do. If you try this recipe, I’d love to hear how it turned out. Happy cooking!
— Gurleen, Plate & Play
