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Malai Kofta
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Malai Kofta

A creamy and delicious restaurant style Malai Kofta made right at home.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indian
Servings: 6 servings


For the Malai kofta –

  • Paneer/Indian cottage cheese – 100 gms grated
  • Potatoes – 2 boiled, peeled and mashed
  • Chili powder – ½ tsp
  • Corn flour – 1 tbsp plus 2 tbsp for dusting the koftas
  • Garam masala – ¼ tsp optional
  • Milk powder – 1 tbsp
  • Salt – to taste
  • Oil –for deep frying

For the gravy –

  • Onion – 2 chopped
  • Ginger – ½ inch piece chopped
  • Garlic – ¾ cloves
  • Tomato puree – 2 cups
  • Cashew paste – ¼ cup
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 tsp
  • Garam masala – ½ tsp
  • Fresh cream – ½ cup or 1 cup of full fat milk
  • Kasuri methi / dry fenugreek leaves – 1 tsp
  • Bay leaf – 1
  • Cinnamon – 1 inch piece
  • Cardamom – 3
  • Nutmeg powder – a pinch
  • Cloves – 3
  • Oil/butter – 2 tbsp plus 1 tbsp
  • For garnish –
  • Cilantro – few chopped
  • Grated paneer – 2 tbsp


To make the Malai Kofta –

  • Combine the grated paneer, mashed potatoes and 1 tbsp corn flour along with all the other ingredients (except the oil) to form soft dough.
  • Make about 12 equal size balls from them and keep them aside.
  • In a wide plate, add the 2 tbsp of corn flour and keep it ready. Roll the formed kofta balls in the corn flour and then keep it aside.
  • Heat oil in kadai/pan to deep fry the koftas. Fry the koftas to golden brown color and drain them on a paper towel lined bowl. Keep it warm until ready to serve.

To make the gravy –

  • Soak about ⅓ cup of cashews in warm water for about 15 minutes and then grind it into a paste and keep it aside. This will be the cashew paste for the gravy.
  • Blanch about 4 tomatoes and peel the skin. Puree the tomatoes and this will be puree to be used in the recipe.
  • In a wide pan, heat 1 tbsp of oil or butter and add the whole spices (Bay leaf, cinnamon, cardamom, cloves and nutmeg powder). Fry for a minute until they are aromatic.
  • Now add the chopped onions, ginger and garlic and sauté until the onions turn golden brown. Let this mixture cool and then grind it in a blender to make a paste.
  • In the same pan, add 2 tbsp of oil/butter and then add the ground paste. Fry the paste for couple of minutes and then add the tomato puree. Cook the mixture for about 5 minutes and then add the turmeric powder, red chili powder and the garam masala and mix well.
  • Cover the pan and cook it for about 8-10 minutes. Then remove the lid and cook further for 5 minutes, until the oil starts to ooze out from the gravy.
  • Now add the cashew paste and about a cup of water and bring it to boil. Let this simmer for 10 minutes until the gravy thickens to the required consistency.
  • Add the fresh cream or milk and cook in low flame for about 5 minutes to prevent the cream/milk from curdling.
  • Add the kasure methi and mix well.
  • Just before serving, heat the gravy gently. Place the koftas on the serving dish and then add the gravy over it. Garnish with grated paneer and cilantro. Serve immediately.
  • It will be a good idea to add just enough koftas to the gravy that you are serving right away. Do not add more than needed as they will become soft and mushy.