Malai Kofta Recipe (Restaurant Style)
Soft, melt-in-mouth paneer and potato kofta balls served in a rich, creamy restaurant-style gravy made with tomatoes, cashews and aromatic Indian spices.
Equipment
- 1 Kadai / Deep Frying Pan For deep frying the koftas
- 1 Heavy Bottom Pan For making the malai gravy
- 1 Mixing bowl For preparing kofta dough
- 1 Blender / Mixer Grinder For blending onion-tomato gravy and cashew paste
- 1 Wooden Spatula For stirring the gravy
- 1 Slotted spoon For removing koftas from oil
- 1 Grater For grating paneer
- 1 Measuring Spoons Set For accurate spice measurements
- 1 Paper Towels For draining excess oil from fried koftas
- 1 Serving Bowl / Brass Handi For plating and serving
Ingredients
For the Koftas:
- 250 g Paneer (grated)
- 2 medium Potatoes (boiled and mashed)
- 2 tbsp Cornflour
- ½ tsp Garam Masala
- 1 tsp Red Chilli Powder
- Salt to taste
- Raisins & Cashews (for stuffing)
- Oil (for deep frying)
For the Malai Gravy:
- 2 large Onions (sliced)
- 4 pcs Tomatoes (pureed)
- ½ cup Fresh Cream (Malai)
- 10–12 pcs Cashews (soaked in warm water)
- 1 tbsp Ginger-Garlic Paste
- 1 pcs Bay Leaf
- 3-4 pcs Green Cardamom
- 4-5 pcs Cloves
- 2 tbsp Butter
- 2 tbsp Oil
Spice Powders:
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Garam Masala
- Salt to taste
For Finishing:
- Fresh Cream (for drizzle)
- 1 tsp Kasuri Methi (crushed)
- Fresh Coriander Leaves (for garnish)
- Saffron — optional (for colour)
Instructions
Step 1 — Make the Kofta Dough
- Mix grated paneer, mashed potato, cornflour, red chilli powder, garam masala and salt into a smooth dough. Do not over-knead.
Step 2 — Stuff and Shape
- Divide dough into equal portions. Flatten each piece, place a raisin and cashew in the centre and seal into smooth round balls.
Step 3 — Fry the Koftas
- Heat oil in a kadai on medium-high heat. Deep fry koftas in small batches until golden brown and crisp. Drain on paper towels and set aside.
Step 4 — Prepare the Gravy Base
- Heat butter and oil in a heavy pan. Add bay leaf, cardamom and cloves. Add sliced onions and cook on medium heat until deep golden brown.
Step 5 — Cook the Masala
- Add ginger-garlic paste and cook for 2 minutes. Add tomato puree, all spice powders and cook until oil separates from the masala — about 10–12 minutes.
Step 6 — Add Cashew Paste and Cream
- Blend soaked cashews into a smooth paste and stir into the gravy. Add ½ cup water and simmer for 5 minutes. Lower flame and stir in fresh cream.
Step 7 — Finish and Serve
- Add crushed kasuri methi and adjust salt. Place koftas gently into the warm gravy just before serving. Drizzle fresh cream on top, garnish with coriander and serve immediately with naan or rice.
Notes
✅ Pro Tip 1 — Always add koftas to warm gravy just
before serving — never into boiling gravy or they
will break apart. ✅ Pro Tip 2 — Use Kashmiri red chilli powder for that
rich, deep restaurant-style colour without extra spice. ✅ Pro Tip 3 — Soak cashews in warm water for 20 minutes
before blending for an ultra-smooth, velvety gravy. ✅ Pro Tip 4 — Store koftas and gravy separately in the
fridge — combine only when reheating to prevent the
koftas from turning soggy. ✅ Pro Tip 5 — Add 1 tbsp fresh cream to the kofta dough
itself for extra soft, melt-in-mouth texture. 💸 Budget Tip — Replace half the paneer with mashed
potato to reduce cost without compromising on taste.
before serving — never into boiling gravy or they
will break apart. ✅ Pro Tip 2 — Use Kashmiri red chilli powder for that
rich, deep restaurant-style colour without extra spice. ✅ Pro Tip 3 — Soak cashews in warm water for 20 minutes
before blending for an ultra-smooth, velvety gravy. ✅ Pro Tip 4 — Store koftas and gravy separately in the
fridge — combine only when reheating to prevent the
koftas from turning soggy. ✅ Pro Tip 5 — Add 1 tbsp fresh cream to the kofta dough
itself for extra soft, melt-in-mouth texture. 💸 Budget Tip — Replace half the paneer with mashed
potato to reduce cost without compromising on taste.