Malai Kofta Recipe (Paneer Kofta Curry)
Learn how to make Malai Kofta, a delicious North Indian dish made with soft paneer and veggie balls cooked in a creamy, flavorful tomato gravy.
Malai Kofta is a popular Indian vegetarian curry made with crispy fried paneer (Indian cheese) and potato balls (kofta) simmered in a rich and creamy tomato-based gravy. This delicious restaurant-style Indian vegetarian dish is perfect for weekend dinners, special occasions. The paneer koftas are soft on the inside and lightly crispy on the outside, made by combining crumbled paneer and mashed potatoes. They contain raisins and nuts and soak up all the flavors of the mildly spiced butter masala-style curry. Whether you’re craving authentic Indian food, looking for a vegetarian alternative to meatballs, or want to try a new paneer recipe, this homemade malai kofta is a must-try. Serve it hot with Pulao, garlic naan, or Indian flatbread for a comforting and flavorful meal.
Ingredients with Substitutes
- Paneer (Indian Cheese) – I use fresh homemade Indian cottage cheese for best results. You can also use store-bought paneer. If paneer isn’t available, try using firm tofu (press out excess water) for a vegan option.
- Boiled potatoes – It is the main ingredient as it acts as a binding base for the koftas. You can also use sweet potatoes or boiled yams for a variation.
- Cornflour – Helps bind the kofta mixture and keep them from breaking. You can replace it with rice flour or chickpea flour (besan) if needed.
- Cashews and raisins – I love the occasional sweet bite from these. You can use just cashews, or skip them entirely if you prefer a simpler kofta.
- Oil for frying – I use sunflower oil or vegetable oil. You can shallow fry the koftas or air-fry them for a healthier option.
- Butter – Adds that classic creamy richness. Butter is an optional but recommended for restaurant-style taste. You can use oil for a lighter or vegan version.
- Whole Spices – I add green cardamoms, cinnamon stick, these whole spices infuse warmth and aroma. If not available, just use a pinch of garam masala later.
- For Tempering – Use cumin seeds for tempering. If you’re out, you can skip or use ajwain (carom seeds) for a slightly different flavor.
- Onions – Sautéed until golden, they give body and sweetness to the malai kofta gravy. Shallots also work well.
- Ginger-garlic paste – Adds depth and aroma. If you don’t have paste, use freshly crushed ginger and garlic.
- Tomatoes, pureed – I use fresh ripe tomatoes. You can also use canned tomato puree (about ¾ cup) for convenience.
- Cashews, soaked in warm water – These give a creamy texture. You can replace with 2 tablespoons melon seeds or 1 tablespoon poppy seeds if needed.
- Spices – I use ½ teaspoon turmeric powder for color and mild earthiness. Coriander powder for the gravy’s flavor. ½ teaspoon red chili powder for mild heat, use paprika instead. Garam masala brings finishing flavor. If unavailable, mix equal parts cinnamon, cloves, and cumin powder.
- Salt to taste – I add around 1 teaspoon. Adjust based on your preference and saltiness of other ingredients.
- Fresh cream or Malai – This makes the gravy rich and luscious. Use store-bought fresh cream or the malai collected from boiled milk. For a dairy-free option, try cashew cream or coconut cream.
- Water – To adjust the consistency of the gravy. Start with ½ to ¾ cup and add more if required.
- Coriander Leaves – For garnish and freshness. Optional but adds a nice final touch.
You may also like: Soya Chunks Curry, Dum Aloo, Lobia Masala
Malai Kofta Recipe with Cooking Tips
For making authentic North Indian Malai Kofta curry, ensure the paneer kofta balls are soft yet firm, using cornflour as a binding agent to prevent them from breaking while frying.
Fry the koftas on medium heat until golden brown and crispy, which gives a perfect texture without making them hard. Blend the gravy base of onions, tomatoes, cashews, and Indian spices into a smooth, creamy paste for a rich, restaurant-style Malai Kofta gravy.
Use fresh cream for a velvety and flavorful North Indian curry, and adjust spices like red chili powder and garam masala according to taste. For the best experience, add koftas to the hot creamy gravy just before serving to maintain their crispiness.
Serving Suggestions for Malai Kofta
Enjoy Malai Kofta with Indian breads soft butter naan, tandoori roti, or garlic naan for a rich and satisfying North Indian dinner. Add a side of onion salad or mint chutney for a restaurant-style touch.
Serve this classic paneer Malai Kofta with naan, roti, paratha, or steamed basmati rice for an authentic Indian dining experience at home. The mildly spiced rice balances the rich gravy and makes it a complete Indian vegetarian recipes.
Make Malai Kofta the main course of your Indian dinner party menu. Pair it with naan, rice, raita, and a simple dal. Garnish with cream and coriander for a gourmet presentation. Balance the richness of Malai Kofta with kachumber salad, cucumber raita, or a glass of sweet lassi. This combo is light yet flavorful, great for summer meals.
Frequently asked questions
Malai Kofta is a popular North Indian curry made of soft dumplings known as koftas in India. It is usually prepared from grated paneer, potatoes, and cream for gravy. The koftas are served in a rich and creamy tomato-based curry.
Yes, you can make it vegan by replacing paneer with tofu, cream with cashew cream, and milk with plant-based alternatives to make it a vegan Indian curry.
Yes, you can air-fry or shallow fry the koftas. However, traditional Malai Kofta uses deep-frying for best texture and taste.
Malai Kofta is usually mildly spiced and slightly sweet due to the use of cream, cashews, and tomatoes. You can adjust the spice level and sweetness to your taste.
The kofta curry can be refrigerated for 2–3 days. Store koftas and gravy separately and combine them after heating before serving.
Recipe Card
Malai Kofta Recipe
Equipment
- 1 Deep frying pan
- 1 Blender
- 1 Mixing bowl1
- 1 Slotted spoon
- 1 Saucepan
Ingredients
- 2 tbsp butter
- 1 black cardamom
- 1 cinnamon stick
- 3 green cardamoms
- ½ tsp cumin seeds
- 1 cup chopped onions
- 1 cup chopped tomatoes
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder adjust to taste
- 1 tsp coriander powder
- 1 tsp salt for gravy
- 10 cashews
- ½ cup water
- 2 medium boiled potatoes mashed
- 1 cup grated paneer
- ¼ cup chopped cashews
- 2 tbsp raisins
- 2 finely chopped green chilies
- 2 tbsp chopped fresh coriander
- ½ tsp salt for kofta dough
- ¼ cup cornflour
- 4 tbsp fresh cream
- A pinch of garam masala
Instructions
- In a deep pan, heat 2 tablespoons butter and add 1 black cardamom, 1 cinnamon stick, 3 green cardamoms, and ½ teaspoon cumin seeds, sautéing on low flame for 1 minute until aromatic to build the flavorful base for your North Indian malai curry.
- Add 1 cup chopped onions and 1 cup chopped tomatoes, cooking until soft, then mix in ½ teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder (adjust to taste), 1 teaspoon coriander powder, 1 teaspoon salt, and 10–12 cashews, sautéing for 2–3 minutes to form the creamy malai kofta gravy.
- Pour in ½ cup water and let the mixture simmer for 10–12 minutes on medium heat, allowing the spices and cashews to infuse for a rich, aromatic curry base.
- Allow the mixture to cool slightly, then blend it into a smooth, creamy paste using a blender or immersion mixer, forming the luxurious malai kofta gravy.
- In a large bowl, combine 2 medium boiled potatoes, mashed, 1 cup grated paneer, ¼ cup chopped cashews, 2 tablespoons raisins, 1–2 finely chopped green chilies, 2 tablespoons chopped fresh coriander, ½–1 teaspoon salt, and ¼ cup cornflour, mixing thoroughly to form a soft but firm dough for shaping the paneer koftas.
- Shape small portions of the dough into smooth, round balls, ensuring they are compact to prevent breaking while frying.
- Deep fry the koftas in hot oil on medium heat until golden brown and crispy, then remove and drain on paper towels for perfect paneer koftas.
- Reheat the blended gravy, add 3–4 tablespoons fresh cream and a pinch of garam masala, stir and simmer for 2–3 minutes, then gently place the fried koftas in the gravy, garnish with cream and chopped coriander, and serve immediately with naan or steamed rice for a classic North Indian malai kofta experience.
Notes
- You can air fry or bake the koftas for a healthier version.
- Add a pinch of sugar in the gravy to balance the acidity of the tomatoes.
- For extra richness, increase the cream or add a few tablespoons of milk powder to the kofta gravy.
