Kitchen Recipe Collection
Indian Malai Kofta
Deep-fried, melt-in-the-mouth potato and paneer dumplings (Koftas) served in a luxuriously rich, sweet, and creamy white or red gravy.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- paneer
- boiled potatoes
- cornflour
- cashews
- raisins
- onions
- tomatoes (optional for red gravy)
- cream
- ginger-garlic
- whole spices
- oil for frying
Equipment
- Blender
- Deep wok (kadai) for frying
- Pan for gravy
Instructions
- 1
Prepare Kofta Base
Grate boiled potatoes and paneer in equal quantities. Ensure the potatoes are cold and dry, not wet.
- 2
Mix Kofta Dough
Add salt, finely chopped green chilies, coriander, and cornflour (as a binder). Knead gently into a smooth dough.
- 3
Stuff and Roll
Pinch small balls of the dough. Flatten them, place a cashew and a raisin in the center, and roll them into perfectly smooth, crack-free balls.
- 4
Fry Koftas
Heat oil in a kadai. Deep fry the koftas on medium-high heat until deep golden brown. If the oil is too cold, they will break and melt into the oil.
- 5
Drain Koftas
Remove the fragile fried koftas carefully and drain them on paper towels. Set aside.
- 6
Prepare Gravy Base
For a rich white/yellow gravy, boil onions, cashews, melon seeds, and whole spices (cardamom, cinnamon) in water until very soft.
- 7
Blend Gravy
Cool the boiled mixture and blend it into a perfectly smooth puree. Strain it through a sieve for a silky texture.
- 8
Cook Gravy
Heat butter in a pan. Add ginger-garlic paste and sauté lightly. Pour in the strained puree.
- 9
Spice Gently
Add white pepper powder, a pinch of cardamom powder, and salt. (Use red chili powder and tomato puree if making a red gravy).
- 10
Simmer
Simmer the gravy on low heat until it thickens and the butter separates.
- 11
Add Cream
Turn off the heat. Stir in a generous amount of heavy cream and a pinch of crushed kasuri methi.
- 12
Assemble to Serve
Do NOT boil the koftas in the gravy or they will dissolve. Place the crispy koftas in a serving dish and pour the hot gravy over them just before serving.
Cooking Tips
- The potatoes must be boiled, cooled completely, and grated. Hot or mashed potatoes will make the dough sticky and the koftas will break in the oil.
- Straining the gravy base is non-negotiable for a restaurant-style silky finish.
Variations
- Red Malai Kofta: Uses a tangy tomato-onion base instead of a sweet, white cashew-onion base.
Chef's Notes & Storage
- A rich, celebratory dish commonly found at Indian weddings and special occasions.
Nutrition Estimate
520 calories · 12g protein · 45g carbs · 35g fat · 4g fiber per serving
