Delicious Malai Kofta made with paneer, potatoes, and nuts served in a luscious tomato cream gravy – a perfect treat for special occasions.
Malai Kofta is a popular North Indian vegetarian curry made with fried balls (koftas) of paneer, potato, and dry fruits, served in a rich and silky gravy made from tomatoes, cream, and spices. It’s a favorite at Indian restaurants and is surprisingly easy to make at home.
📋 Ingredients for Malai Kofta :
| For Kofta (Fried Balls) | |
|---|---|
| Grated paneer | 1 cup |
| Boiled mashed potatoes | 2 medium |
| Cornflour | 2 tbsp |
| Chopped cashews & raisins | 2 tbsp |
| Cardamom powder | ¼ tsp |
| Salt | to taste |
| Oil for deep frying | as needed |
| For Gravy | |
|---|---|
| Oil or butter | 2 tbsp |
| Chopped onion | 1 medium |
| Ginger-garlic paste | 1 tsp |
| Tomato puree | 1 cup |
| Cashew paste | ¼ cup |
| Fresh cream | ¼ cup |
| Garam masala | 1 tsp |
| Kashmiri red chili powder | 1 tsp |
| Turmeric powder | ½ tsp |
| Salt | to taste |
| Water | 1 cup or as needed |
🧑🍳 Step-by-Step Recipe (Total Time: 45 mins)
🔸 Step 1: Prepare the Kofta (20 mins)
- Mix grated paneer, mashed potatoes, cornflour, cardamom powder, and salt.
- Add chopped dry fruits to the center and shape into small balls.
- Heat oil and deep-fry the koftas until golden brown.
- Keep aside on a tissue to drain excess oil.
🔸 Step 2: Make the Gravy (20 mins)
- Heat oil/butter in a pan. Sauté chopped onion till golden.
- Add ginger-garlic paste and cook for 2 minutes.
- Add tomato puree, turmeric, red chili powder, and salt. Cook till oil separates.
- Stir in cashew paste and cook for 5 minutes.
- Add garam masala and cream. Mix well. Adjust thickness with water.
🔸 Step 3: Assemble and Serve (5 mins)
- Just before serving, add koftas to the warm gravy.
- Garnish with cream and coriander leaves.
- Serve with naan, roti, or jeera rice.
🍽️ Serving Suggestions:
- Serve hot with butter naan, tandoori roti, or basmati rice.
- Add a side of cucumber raita or salad for a balanced meal.
❓ Malai Kofta Recipe FAQs
🧆 About the Dish
Q1: What is Malai Kofta made of?
A: Malai Kofta is made of deep-fried balls (koftas) consisting of paneer, mashed potatoes, dry fruits, and mild spices. These are served in a rich, creamy tomato-cashew gravy.
Q2: Is Malai Kofta a North Indian dish?
A: Yes, Malai Kofta originates from North India and is commonly served in restaurants across the country.
Q3: What does “Malai” mean in Malai Kofta?
A: “Malai” means cream. It refers to the smooth, rich texture of the gravy that gives the dish its signature taste.
🧑🍳 Cooking & Preparation
Q4: Why do my koftas break in oil?
A: Koftas break due to lack of binding. Add more cornflour or refrigerate them before frying to firm up the texture.
Q5: Can I make koftas without deep-frying?
A: Yes, koftas can be baked at 180°C for 20–25 minutes or air-fried until golden brown.
Q6: Can I prepare Malai Kofta gravy in advance?
A: Yes, the gravy can be made 1–2 days in advance and refrigerated. Add fresh koftas before serving.
Q7: How do I keep koftas crispy for longer?
A: Keep koftas separate from the gravy until just before serving to retain their crispiness.
Q8: What can I use to thicken Malai Kofta gravy?
A: Use cashew paste, cream, or blended onions to thicken the gravy naturally.
Q9: Can I make this dish without onions and garlic?
A: Yes, you can skip onions and garlic. Use only tomato and cashew paste with whole spices for a satvik version.
Q10: How long does it take to cook Malai Kofta?
A: Total time is around 45 minutes — 20 minutes for kofta preparation, 20 minutes for gravy, and 5 minutes to combine.
🥘 Ingredients & Substitutions
Q11: Can I use tofu instead of paneer?
A: Yes, tofu is a good vegan alternative to paneer, though the taste and texture will slightly differ.
Q12: What is a good substitute for cream in the gravy?
A: Use malai, milk mixed with cashew paste, or full-fat coconut milk as alternatives.
Q13: Can I add vegetables to the kofta?
A: Yes, finely grated carrots, peas, or beans can be added for extra flavor and nutrition.
Q14: What dry fruits are best for stuffing kofta?
A: Cashews, raisins, and almonds are commonly used for their sweetness and texture.
🧊 Storage & Reheating
Q15: How do I store leftover Malai Kofta?
A: Store koftas and gravy separately in airtight containers in the refrigerator for up to 2 days.
Q16: Can I freeze Malai Kofta?
A: Yes, you can freeze the koftas (not the gravy) in a zip-lock bag. Thaw and reheat before use.
Q17: How to reheat Malai Kofta without making it soggy?
A: Reheat the gravy separately and add freshly warmed koftas just before serving.
🍛 Serving & Pairing
Q18: What are the best dishes to serve with Malai Kofta?
A: Serve with naan, tandoori roti, jeera rice, or pulao. It pairs well with cucumber raita or pickled onions.
Q19: Can I serve Malai Kofta with plain rice?
A: Yes, although naan or kulcha is more traditional, plain basmati rice works well too.
Q20: Is Malai Kofta served hot or cold?
A: It is always served hot for the best taste and texture.
🌱 Dietary Concerns
Q21: Is Malai Kofta vegan?
A: No, traditional Malai Kofta is not vegan due to the use of paneer and cream. You can make a vegan version using tofu and coconut cream.
Q22: Is this dish gluten-free?
A: Yes, if you use cornflour or rice flour instead of all-purpose flour as a binder, it’s gluten-free.
🌍 Miscellaneous
Q23: Can I serve Malai Kofta at parties or functions?
A: Absolutely! Malai Kofta is a rich and festive dish perfect for parties, weddings, and special dinners.
Q24: What is the difference between Malai Kofta and Shahi Kofta?
A: Malai Kofta is creamier and milder, while Shahi Kofta may include more spices, saffron, and a slightly sweeter profile.
Q25: What cuisine does Malai Kofta belong to?
A: It belongs to Mughlai cuisine, which is known for its rich, creamy gravies and royal flavors.
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