Malai Kofta Recipe – Creamy Restaurant-Style Paneer Kofta Curry (Step-by-Step)

Introduction To Malai Kofta Recipe

Malai Kofta is a popular North Indian dish known for its rich and creamy flavor, often served in Indian restaurants worldwide. The dish features soft, melt-in-the-mouth koftas, which are deep-fried balls made from a mixture of mashed potatoes, and Homemade Paneer (Indian cottage cheese) and spices. These koftas are then simmered in a luscious and smooth gravy made from tomatoes, onions, cashews, cream, and a blend of aromatic spices. This dish is often paired with ,Butter Garlic Naan roti and allowing the Basmati rice gravy to be soaked up perfectly.

Malai Kofta has its roots in the Mughlai cuisine of India, Malai Kofta Offen enjoyed during festive occasions and celebrations. Its luxurious texture and exquisite . showcasing the richness of Indian cuisine in every bite. Malai Kofta promises a gourmet experience that is both satisfying and memorable.Now, Lets make Malai Kofta with SK in a simple and easy way.

🕒 Recipe Details:

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Cuisine: North Indian

📑 Ingredients For Malai Kofta:

1 cup paneer (grated)

2 large potatoes (boiled and mashed)

2 tablespoons cornflour (or all-purpose flour)

2 tablespoons raisins (optional)

2 tablespoons cashews (chopped, optional)

1 teaspoon garam masala

Salt to taste

Oil for frying

📋 Ingredients For Gravy:

2 large tomatoes (pureed)

1 onion (finely chopped)

1 tablespoon ginger-garlic paste

10-12 cashews (soaked in warm water)

1/4 cup cream (or milk for a lighter version)

1/2 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon sugar (optional, to balance flavors)

2 tablespoons oil or butter

Salt to taste

Fresh coriander leaves for garnish

🍲 How to Make Resturent style Malai Kofta at Home step -by -step Recipe:

Step 1. How to Making Koftas:

In a mixing bowl, combine the grated paneer, mashed potatoes, cornflour, garam masala, and salt. Mix well to form a smooth dough.

Divide the mixture into small portions and shape them into round balls. You can stuff each ball with a few raisins and chopped cashews for added flavor.

Heat oil in a pan over medium heat. Once hot, gently slide the koftas into the oil and fry until golden brown and crisp. Remove and drain on paper towels. Set aside.

For a healthier version, the koftas can be baked instead of fried.

Step 2. How to Preparing Gravy:

In a blender, grind the soaked cashews into a smooth paste using a little water. Set aside.

Heat oil or butter in a pan over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.

Pour in the tomato puree and cook until the oil starts to separate from the mixture.

Add the turmeric, coriander powder, red chili powder, and salt. Stir well and cook for 2-3 minutes.

Add the cashew paste and cook for another 2 minutes. Stir in the cream, sugar, and garam masala. Adjust the consistency of the gravy by adding water as needed.

Bring the gravy to a simmer and cook for a few more minutes until the flavors are well combined.

Step 3. Assembling Malai Kofta:

Gently place the fried koftas into the gravy just before serving to prevent them from becoming too soft.

Garnish with fresh coriander leaves and a drizzle of cream.

Step 4. Serving Suggestions:

Malai Kofta pairs well with:

Butter naan

Garlic naan

Jeera rice or plain basmati rice

Link to your related recipes:

“Want to make perfect naan to go with this? Try my [Butter Garlic Naan with Lauki Kofta

⚡Tips For Making Rich Malai Kofta:

1. Consistency of the Mixture:

Ensure the kofta mixture is smooth and well-bound. If it's too soft, add a bit more cornflour or bread crumbs to help bind it properly. This will prevent the koftas from breaking while frying.

2. Stuffing:

For an added burst of flavor, stuff the koftas with chopped nuts, raisins, or even a small cube of cheese. This adds a delightful surprise when you bite into the koftas.

3. Frying:

Make sure the oil is hot enough before adding the koftas. If the oil is not hot enough, the koftas will absorb excess oil and become greasy. Test by dropping a small piece of the mixture into the oil; if it sizzles and rises quickly, the oil is ready.

4. Uniform Size:

Shape the koftas into equal-sized balls to ensure they cook evenly. Using an ice cream scoop can help make them uniform.

5. Baking Option:

For a healthier version, you can bake the koftas instead of deep-frying them. Brush them with a little oil and bake at 375°F (190°C) for about 20-25 minutes or until golden brown, flipping halfway through.

🧑‍🍳 Tips For Making Paneer kofta Gravy:

1. Smooth Gravy:

To achieve a silky smooth gravy, make sure to blend the tomatoes and cashews into a fine paste. Strain the gravy if needed to remove any lumps for a restaurant-style texture.

2. Cashew Paste:

Soaking cashews in warm water for about 15 minutes before blending ensures a smoother paste, which contributes to the rich and creamy texture of the gravy.

3. Balance of Flavors:

Adjust the sweetness with a little sugar if the gravy is too tangy from the tomatoes. A small amount of honey can also be used for a different flavor note.

4. Spice Levels:

Adjust the spice levels according to your preference. You can add or reduce the amount of chili powder or garam masala as per your taste.

5. Consistency:

If the gravy is too thick, add water or milk to adjust the consistency. Simmer the gravy for a few minutes to let the flavors meld together.

6. Adding Koftas:

Add the koftas to the gravy just before serving. Letting them sit in the gravy for too long can make them soggy. If you’re preparing the dish in advance, keep the koftas and gravy separate until serving time.

7. Finishing Touch:

Garnish with a swirl of cream or a sprinkle of fresh coriander leaves to enhance the dish’s presentation and flavor.

💥FAQs About Malai Kofta:

Q 1.Why do my koftas break while frying?

The koftas can break if the mixture is too soft or not well-bound. Make sure to add enough binding agents like cornflour, bread crumbs, or all-purpose flour. Also, ensure the oil is hot enough before frying, as adding koftas to oil that is too cool can cause them to break.

Q 2.Can I make the koftas ahead of time?

Yes, you can make the koftas ahead of time and store them in the refrigerator. When ready to serve, warm them slightly and add them to the hot gravy just before serving to keep them from getting soggy.

Q 3.Can I bake the koftas instead of frying?

Absolutely! To make a healthier version, you can bake the koftas at 375°F (190°C) for about 20-25 minutes, turning them halfway through to ensure even cooking. Brush them lightly with oil before baking for a crispy exterior.

Q 4.How can I make the gravy creamier without using too much cream?

To make the gravy creamy without using excess cream, you can blend soaked cashews or almonds into a paste and add it to the gravy. This will give it a rich and creamy texture without relying solely on cream.

Q 5.What can I substitute for paneer in the koftas?

If you don’t have paneer, you can use ricotta cheese as a substitute. Alternatively, mashed tofu can also work, though it will change the flavor slightly.

Q 6.Why is my gravy too tangy?

If your gravy is too tangy, it may be due to overly acidic tomatoes. To balance the flavors, add a little sugar or honey to reduce the tanginess and bring out the sweetness of the dish.

Q 7.Can I freeze Malai Kofta?

It’s best to freeze the koftas and gravy separately. Once thawed, heat the gravy and add the koftas just before serving. This will help maintain the texture of the koftas.

Q 8.How do I keep the koftas soft and not chewy?

To keep the koftas soft, avoid over-frying them. Fry them just until they are golden brown. Overcooking or frying at a low temperature can make them dense and chewy.

Q 9.What should I serve with Malai Kofta?

Malai Kofta pairs wonderfully with naan, roti, paratha, or steamed basmati rice. You can also serve it with jeera rice or pulao for a complete meal.

Q 10. Can I make the gravy without onions and garlic?

Yes, you can make a no-onion, no-garlic version by simply skipping those ingredients. Use cashews, cream, and tomatoes for the base of the gravy, and enhance the flavor with ginger, spices, and fresh herbs.

🎉 Summary on Malai Kofta:

Malai Kofta is a luxurious and indulgent North Indian delicacy that truly lives up to its name — “Malai” for creaminess and “Kofta” for melt-in-the-mouth richness. Whether you're preparing it for a festive gathering, a special weekend meal, or simply to treat yourself, this dish promises a gourmet experience right at home.

The soft koftas combined with the creamy, flavorful gravy create a comforting and satisfying meal that pairs wonderfully with naan, paratha, or a fragrant basmati rice. With a few expert tips and the right balance of spices, you can master this restaurant-style favorite in your own kitchen.

So gather your ingredients, follow the steps, and enjoy every creamy bite of this beloved classic. Don’t forget to share your version in the comments and pass the joy along to your friends and family. Happy cooking and enjoy your Malai Kofta! 💛🍽️