Malai Kofta is a classic north Indian dish originated from the Mughlai cuisine. Malai refers to the cream and koftas are paneer and vegetable dumplings in rich and creamy tomato gravy. It is a rich dish perfect for parties and special occasions.

Malai kofta is one of the most popular paneer recipe.The gravy or curry can be kept white or colored red or brown by using spice powders and tomato puree. Both ways the malai kofta tastes good.

Malai Kofta is a tasty vegetarian alternative. Restaurant style malai kofta is cooked in a creamy gravy made of tomatoes and cashewnuts. Potato and Paneer koftas in a creamy, rich, mild and lightly sweet (because of nuts) gravy. It goes well with chapati, naan, jeera rice, all pulaos..


For the Kofta:

  • 1 cup (200 gms) Paneer , grated
  • 2 medium size Potatoes, boiled, peeled and grated
  • 4 tsp Finely chopped Coriander
  • ยฝ tsp garam masala
  • Salt as required
  • 2 tsp Chopped Cashews
  • 1/2 tsp Red chilli powder (Optional)

For the gravy/curry:

  • 2 big sized Onions, roughly chopped
  • 2 big sized Tomatos, roughly choped
  • 5 to 6 Garlic Pods
  • Ginger , a big piece
  • 7 to 8 Cashew Nuts and 1/4 cup Melon seeds to make Cashew paste
  • 1.5 tsp Red chili powder
  • 1 tsp Cumin Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Garam masala
  • 1 tsp kasuri methi
  • salt as required
  • 4 big spoon Oil
  • 1 bay leaf
  • 1 small pc cinnamon
  • 2-3 green cardamom
  • 2-3 cloves/laung
  • Chopped coriander leaves , for garnishing
  • 1/4 cup Fresh cream /Malai


Take 2 tsp oil in a wok . Once hot enough add onions . Saute for a minute then add chopped garlic and ginger. Saute till almost cooked. Then add chopped tomatoes . Cook till tomatoes are fully soft and mashy. Then add some salt , turmeric powder, red chilli powder and coriander cumin powder . Mix well and saute for a minute more. Then switch off the gas and allow this mixture to cool.

In a bowl take grated paneer and potatoes. Here why we are taking grated , just to make sure that it mixes nicely. Then add salt, garam masala , chopped coriander and chopped nuts . One can even stuff this koftas with fried nuts. Mix well. Now form koftas. One can add cornflour if mixture is too sticky.

Make medium sized shapes and dust with some cornflour . Now fry in hot oil till brown..One can also cook in appe pan /paniyaram pan with very little oil. Fry all koftas and keep it aside.

Take 4 to 5 tsp Oil in a heavy bottom kadai. Add all the whole spices and fry till the oil becomes fragrant. Then add onion tomato paste and saute for 5 minutes. Soak cashews Nd melonseeds for 10 minutes in warm water.. In a small jar , take cashews and melon seeds . Make a smooth paste. Add this paste now. Mix really well and cook for at least 8 to 10 minutes. Keep stirring occasionally else gravy will be burnt.

Then add some Salt , Garam Masala and red chilli powder. Then add a glass of water. Mix it well and allow it to start boiling. Then add crushed dry fenugreek leaves and fresh cream. Give a good stir and turn of the gas . Cover the lid and keep aside .

Add the koftas in the curry only if serving immediately . Else keep gravy and koftas separately till you serve ..

Garnish the malai kofta with some coriander leaves. One can add grated paneer or extra cream but as we added cashewnut paste I donโ€™t think such things are needed..

Serve malai kofta hot with Roti, Naan, Steamed basmati rice or Jeera rice. I served with Garlic Wheat Naan.

Happy Cooking ๐Ÿ™‚ ๐Ÿ™‚


Never add Salt immediately after adding cashewnut paste. It will cardle in gravy and may change the taste.


  1. Perfect dish to serve for all ocassions at home and it would completely be loved and appreciated by any generation. The silky gravy is what attracts and this looks amazing Ruchi.. I need Naan and a bowl of this please.

    Liked by 1 person

  2. Pingback: RESTAURANT STYLE – MALAI KOFTA | frankensportblog

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