Creamy Malai Kofta: A Luxurious Indian Delight

Malai Kofta is a classic North Indian dish that combines soft, melt-in-your-mouth vegetable or paneer dumplings (koftas) with a rich, creamy tomato-based gravy. This dish is a favorite at Indian restaurants and special occasions, known for its indulgent flavors and velvety texture. Perfect for impressing guests or treating yourself, this homemade Malai Kofta recipe is easier to make than you might think!

Why This Malai Kofta Recipe Works

This recipe is a winner because it balances simplicity with decadence. The koftas are made with a mix of paneer, potatoes, and spices, while the gravy is a luscious blend of tomatoes, cream, and aromatic spices. The result is a dish that’s rich, flavorful, and utterly satisfying.

Additionally, this recipe is customizable. You can adjust the spice level, swap ingredients, or even make it vegan by using plant-based alternatives for paneer and cream.

What’s In Malai Kofta?

The magic of Malai Kofta lies in its two main components: the koftas and the gravy. Here’s what you’ll need:

• Paneer: Adds creaminess and structure to the koftas.
• Potatoes: Bind the koftas together and give them a soft texture.
• Tomatoes: Form the base of the gravy, providing acidity and richness.
• Heavy Cream: Adds a luxurious, velvety finish to the gravy.
• Spices: A blend of garam masala, turmeric, cumin, and coriander creates the signature flavor.
• Nuts: Cashews or almonds add richness and thickness to the gravy.

How To Make Malai Kofta

This Malai Kofta recipe is straightforward but requires a bit of patience to prepare the koftas and gravy. Here’s how to make it:

Step 1: Prepare the Koftas

1. In a large bowl, combine grated paneer, mashed potatoes, cornstarch, salt, and spices. Mix well until the mixture comes together.
2. Shape the mixture into small, round balls or oval-shaped koftas. Set aside.

Step 2: Fry the Koftas

1. Heat oil in a deep pan over medium heat. Gently place the koftas in the oil and fry until golden brown on all sides.
2. Remove the koftas and place them on a paper towel to drain excess oil.

Step 3: Prepare the Gravy

1. In a blender, combine tomatoes, cashews, garlic, ginger, and a splash of water. Blend into a smooth paste.
2. Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Pour in the tomato-cashew paste and cook for 5-7 minutes.
3. Add turmeric, coriander powder, garam masala, and salt. Stir well and cook until the oil separates from the gravy.

Step 4: Simmer the Gravy

1. Add water to adjust the consistency of the gravy. Bring it to a gentle simmer.
2. Stir in heavy cream and mix well. Let the gravy simmer for another 5 minutes.

Step 5: Assemble and Serve

1. Gently place the fried koftas into the gravy. Let them soak for 2-3 minutes.
2. Garnish with fresh cilantro and a drizzle of cream. Serve hot with naan or rice.

Sides for Malai Kofta

Pair your Malai Kofta with these delicious sides:

• Garlic Naan: Soft and fluffy, perfect for scooping up the creamy gravy.
• Jeera Rice: Fragrant cumin rice that complements the rich flavors.
• Cucumber Raita: A cooling yogurt-based side to balance the richness.
• Pickled Vegetables: Adds a tangy crunch to the meal.

Recipe FAQ’s

Can I Bake the Koftas Instead of Frying?

Yes! Preheat your oven to 375°F (190°C) and bake the koftas for 20-25 minutes, flipping halfway through, until golden brown.

Can I Make Malai Kofta Ahead of Time?

Absolutely! Prepare the koftas and gravy separately. Store them in the fridge for up to 2 days. Assemble and reheat before serving.

Is Malai Kofta Spicy?

This recipe is mildly spiced. Adjust the amount of garam masala and chili powder to suit your taste.

Other Recipes To Try

• Paneer Butter Masala: A creamy, tomato-based curry with soft paneer cubes.
• Vegetable Korma: A mild, nutty curry packed with mixed vegetables.
• Shahi Tukda: A royal Indian bread pudding dessert soaked in saffron-infused milk.
• Kadai Mushroom: A spicy, flavorful mushroom curry cooked in a kadai (wok).

Creamy Malai Kofta

This Malai Kofta recipe is a luxurious Indian dish featuring soft paneer and potato dumplings in a rich, creamy tomato gravy. Perfect for special occasions or a cozy dinner at home!

Print Pin Save Saved! Rate

Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Paneer

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Calories: 380kcal

Equipment

Chef's Knife

Chopping Board

Blender

Medium Saucepan

Ingredients

For the Koftas:

• 1 cup grated paneer
• 2 medium potatoes boiled and mashed
• 2 tbsp cornstarch
• 1 tsp garam masala
• 1 tsp salt
• Oil for frying

For the Gravy:

• 4 medium tomatoes chopped
• 10-12 cashews soaked
• 2 garlic cloves
• 1- inch ginger piece
• 1 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro chopped (for garnish)

Instructions

• Prepare the Koftas: Mix paneer, potatoes, cornstarch, garam masala, and salt. Shape into balls and fry until golden. Set aside.
• Make the Gravy: Blend tomatoes, cashews, garlic, and ginger into a paste. Cook with spices, then add cream and simmer.
• Assemble: Gently place koftas in the gravy. Garnish with cilantro and serve hot.

Notes

• Vegan Option: Use tofu instead of paneer and coconut cream instead of heavy cream.
• Storage: Store koftas and gravy separately in the fridge for up to 2 days.
• Spice Level: Adjust garam masala and chili powder to taste.
• Make Ahead: Prepare koftas and gravy a day in advance for easier assembly.
• Freezing: Freeze koftas before frying. Thaw and fry when ready to use.

Nutrition

Calories: 380kcal | Carbohydrates: 28g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 450mg | Potassium: 500mg | Fiber: 4g | Sugar: 8g

Enjoy your homemade Malai Kofta! Let us know how it turned out in the comments below!