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Malai Kofta is one of the most loved vegetarian dishes in Indian cuisine, often ordered at restaurants for its indulgent taste and luxurious texture. Koftas (fried dumplings) are made with mashed paneer, boiled potatoes, nuts, and light spices, then deep-fried until golden. These koftas are added to a rich curry made from onions, tomatoes, cashews, and cream, flavored with aromatic spices.
Unlike spicy curries, Malai Kofta is mild, creamy, and slightly sweet, making it suitable for all ages. The gravy is velvety smooth, while the koftas provide richness and a melt-in-the-mouth experience. It pairs perfectly with naan, paratha, or jeera rice, making it a centerpiece for festive meals, parties, or special occasions.
Prepare Koftas
Mix paneer, boiled potatoes, cornflour, garam masala, and salt into a soft dough.
Shape into small balls. Optionally stuff with cashew/raisin in the center.
Deep fry on medium heat until golden brown. Drain on paper towels.
Make Gravy Base
Heat oil/ghee in a pan. Add bay leaf, cinnamon, and cloves.
Add onions, sauté until golden. Stir in ginger-garlic paste and green chili, cook briefly.
Add tomatoes and cook until soft. Add soaked cashews.
Cool slightly and blend into a smooth paste.
Cook Gravy
Return paste to pan, add turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
Add water, simmer 5–7 minutes. Stir in garam masala, kasuri methi, and cream. Simmer gently.
Assemble
Add fried koftas just before serving to maintain their texture. Garnish with cream and coriander.
Fry koftas on medium heat so they cook evenly.
Always add koftas just before serving — leaving them too long in curry makes them soggy.
For healthier version, shallow fry or air-fry koftas.
Cashews in gravy give richness — almonds can be substituted.
Adjust sweetness with a pinch of sugar if gravy feels too tangy.
Yes. Prepare gravy and koftas separately. Combine only before serving.
Yes, increase cashew paste for creaminess. Coconut milk also works as a lighter substitute.
The mixture may be too soft. Add more binding (cornflour/breadcrumbs).
Butter naan or laccha paratha enhances the richness of Malai Kofta.
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