Kitchen Recipe Collection
Indian Malai Kofta
Melt-in-the-mouth potato and paneer dumplings (koftas) deep-fried and served in a luxuriously rich, sweet, and creamy cashew-tomato gravy.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- paneer
- potatoes
- cashews and raisins
- cornflour
- onions
- tomatoes
- heavy cream
- butter
- garam masala
- kasuri methi (dry fenugreek)
- kashmiri chili powder
Equipment
- Frying pan
- Blender
- Heavy-bottomed pan for gravy
Instructions
- 1
Boil Potatoes
Boil the potatoes until tender. Peel and grate them immediately so there are no lumps. Allow them to cool completely.
- 2
Prepare Kofta Dough
Mix the grated potatoes with grated paneer, cornflour, salt, finely chopped cashews, and raisins. Knead it into a smooth, crack-free dough.
- 3
Shape the Koftas
Divide the dough into equal portions. Roll them into perfectly smooth balls or oval cylinders. Ensure there are absolutely no cracks.
- 4
Fry the Koftas
Heat oil for deep frying. Carefully slide the koftas in. Do not stir immediately; let them form a crust. Fry until deep golden brown. Set aside.
- 5
Prepare Gravy Base
Boil roughly chopped onions, tomatoes, green chilies, ginger, garlic, cashews, and whole spices (cardamom, cloves) until mushy.
- 6
Blend Base
Cool the boiled mixture entirely. Blend it into a velvety smooth puree. For restaurant style, strain this puree through a sieve.
- 7
Cook the Gravy
Melt butter in a pan. Add the strained puree. Cook on medium heat until the butter starts leaving the sides.
- 8
Season the Gravy
Add Kashmiri red chili powder, a little coriander powder, salt, and sugar. The gravy should be distinctly sweet and mildly spiced.
- 9
Add Cream and Aromatics
Stir in heavy cream and crushed kasuri methi (dried fenugreek leaves). Simmer gently for 2 minutes.
- 10
Check Consistency
The gravy should be smooth and coats the back of a spoon. Do not make it too thin.
- 11
Assemble (Do Not Boil)
Never boil the fried koftas in the gravy; they will disintegrate. Place the hot koftas in a serving dish.
- 12
Serve
Pour the hot, creamy gravy generously over the koftas just before serving. Garnish with a swirl of cream and serve with Garlic Naan.
Cooking Tips
- The potatoes must be completely cold before mixing with paneer, otherwise, the koftas will absorb too much oil and break apart while frying.
- Straining the boiled onion-tomato-cashew paste is non-negotiable for achieving that signature silky, luxurious restaurant texture.
Variations
- White Malai Kofta: Skip tomatoes and red chili powder completely. Use an onion, cashew, and yogurt base for a pure white, sweeter gravy.
Chef's Notes & Storage
- Often considered the 'King of vegetarian Indian curries', it is a staple at weddings and special occasions.
Nutrition Estimate
510 calories · 12g protein · 36g carbs · 38g fat · 4g fiber per serving
