Malai Kofta

Prep time: 10 mins
Cook time: 15 mins
Serves: 2

Updated: Jan 8, 2021 | 18:15 IST

Malai Kofta is dumplings are made of paneer or mix graded veggies which melts in the mouth and the malai gravy adds a creamy flavour to the dish makes this recipe unique. It is a perfect Indian potluck recipe. Malai kofta can be served with any Indian style bread. It is perfect for lunch and dinner consumption.


Serves 2
  • paneer1 cup
  • potato3 Numbers
  • almonds1/4 cup
  • cashews1/4 cup
  • garam masala1 teaspoon
  • salt As required
  • cornflour2 tablespoon
  • oil As required
  • ghee4 tablespoon
  • onion1 cup
  • ginger garlic paste1 tablespoon
  • tomato1 cup
  • turmeric powder1 teaspoon
  • red chilli powder1 teaspoon
  • coriander powder1 teaspoon
  • water As required
  • cardamom pods5 Numbers
  • cloves5 As required
  • cinnamon stick1 Numbers
  • bay leaves2 Numbers
  • cashew paste1 cup
  • cream1 cup
  • kasuri methi1 teaspoon


Step 1

In a large mixing bowl, take grated paneer, boiled potatoes and mash them well.

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Step 2

Add salt, garam masala and chopped cashews and almonds. Combine everything well and make small lemon sized balls. Coat with cornflour to get a crispy coating.

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Step 3

Deep fry the koftas on medium heat. You can also shallow fry till they turn golden brown. Flip in between to get uniform browning. Once the koftas turn golden brown, take it out on a plate having tissue paper to absorb excess oil.

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Step 4

In a large kadai, take 1-2 tsp of ghee and sauté chopped onions till they become translucent. Next add ginger-garlic paste. Sauté till the raw smell of ginger-garlic disappears. Now add chopped tomatoes and sauté for a minute or two. Add dry spices salt, turmeric powder, chilli powder and coriander powder.

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Step 5

Add water as required. Then cook them covered for at least 15 minutes or till they are completely cooked. Allow the mixture to cool completely before you blend them to smooth puree. Blend to a smooth puree adding required water.

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Step 6

In a large kadai, take ghee and fry spices bay leaf, cardamom, cloves and cinnamon stick till they turn fragrant. Now add the blended puree prepared previously. Boil the paste for 3 minutes on medium flame. keep stirring continuously. Now add cashew nut paste & cream and give a good mix. Add salt as required. Cover and cook for 10 minutes. Finally, add crushed kasuri methi. Place the koftas into a serving plate and pour the gravy over it.

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