Malai Kofta Recipe (Paneer Kofta Curry)
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.
How to make Malai Kofta (Step by Step Instructions)
Make the Gravy Base for Kofta Curry
1. In a deep pan, heat 2 tablespoons of butter. Add black cardamom, cinnamon stick, green cardamoms, and cumin seeds. Sauté on low flame for 1 minute until aromatic.
2. Add chopped onions and tomatoes. Cook until slightly soft.
3. Then add the following spices and nuts:
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- Ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste (about 1 tsp)
- 10–12 cashews
Mix well and sauté everything for another 2–3 minutes. This forms the base of your flavorful North Indian malai curry.
Cook and Blend the Gravy
4. Pour in ½ cup of water and let the mixture simmer for 10–12 minutes on medium heat.
5. Once the mixture cools slightly, blend it into a smooth, creamy paste using a blender or immersion mixer. This will be your rich kofta curry base.
Prepare the Paneer Kofta Dough
6. In a large mixing bowl, combine the following ingredients:
- 2 medium boiled potatoes, mashed
- 1 cup grated paneer (Indian cottage cheese)
- ¼ cup chopped cashews
- 2 tablespoons raisins
- 1–2 finely chopped green chilies
- 2 tablespoons chopped fresh coriander (cilantro)
- Salt to taste (about 1/2 to 1 tsp)
- ¼ cup cornflour (for binding)
Mix everything thoroughly to form a soft but firm dough. Add more cornflour if needed to prevent the koftas from breaking while frying.
Shape and Fry the Koftas
7. Take small portions of the paneer kofta dough and roll them into smooth round balls and put them in oil to fry.
8. Deep fry in hot oil on medium heat until koftas turn golden brown and crispy. Remove and drain on a paper towel.
Final Gravy Preparation
9. Pour the blended gravy into a clean pan and reheat on medium flame. Add fresh cream and a pinch of garam masala. Stir well and simmer for 2–3 minutes until thick and rich.
Serve Malai Kofta
10. Place the fried koftas gently on a serving plate. Pour the hot, creamy gravy generously over them. Garnish with a swirl of fresh cream and chopped coriander. Serve immediately with naan or rice.
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 creamy kofta curry with flavored jeera rice, vegetable pulao, or saffron rice. The mildly spiced rice balances the rich gravy and makes it a complete comfort food meal.
Make Malai Kofta the star 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. Malai Kofta is perfect for special occasions like Diwali, Eid, or family get-togethers.
Balance the richness of Malai Kofta with kachumber salad, cucumber raita, or a glass of sweet lassi. Serve it as part of a thali with samosa, paneer tikka, and dessert like gulab jamun. This combo is light yet flavorful, great for summer meals.
FAQ
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 medium potatoes boiled and mashed
- 1 cup paneer grated
- 2 tablespoons cornflour for binding
- 2 tablespoons cashews chopped
- 1 tablespoon raisins
- 1 green chili finely chopped
- 2 tablespoons fresh coriander chopped
- Salt to taste
- Oil for deep frying
- 2 tablespoons butter or oil
- 1 black cardamom
- 2 green cardamoms
- 1- inch cinnamon stick
- 1 teaspoon cumin seeds
- 2 medium onions roughly chopped
- 2 medium tomatoes roughly chopped
- 10 cashews
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1/2 cup water
- 1/4 cup fresh cream
- 1/4 teaspoon garam masala
Instructions
- Heat 2 tbsp butter. Add whole spices: black cardamom, green cardamom, cinnamon, and cumin seeds. Sauté for 1 minute.
- Add onions and tomatoes, cook till soft. Add turmeric, cumin, chili, coriander powders, salt, and cashews. Sauté 2–3 minutes.
- Add 1/2 cup water and simmer for 10–12 minutes. Let it cool slightly, then blend the gravy into a smooth paste. Set aside.
- In a bowl, combine mashed potatoes, grated paneer, chopped cashews, raisins, green chili, coriander, cornflour, and salt to prepare the dough for kofta. Mix into a soft dough.
- Make small balls from the dough.
- Deep fry in medium-hot oil until golden and crisp. Drain on a paper towel.
- Reheat blended gravy in a clean pan. Add cream and garam masala. Simmer for 2–3 minutes till rich and creamy.
- Arrange fried koftas in a serving dish.
- Pour hot gravy over the top.
- Garnish with cream and coriander. Serve malai kofta hot with naan, jeera rice, or roti.
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.
