Malai kofta recipe – Potato paneer koftas served with a delicious creamy curry. Originally, the term kofta refers to meatballs. In India, the vegetarian version of koftas are quite popular. These are made either with Paneer & potato or with veggies like bottle gourd, mixed vegetables or raw banana. These are served with a rich, delicious and creamy gravy to which malai (cream) has been added.
What is malai kofta?
Malai means cream and kofta are fried balls. So malai kofta literally translates to koftas dunked in a creamy sauce. It is a popular Indian vegetarian dish in which potato paneer balls are served with a delicious, smooth, rich & creamy gravy.
It is served with butter naan, roti or with any flavored rice like jeera rice.
The gravy is super flavorful, well balanced with a natural sweetness that comes from onions and tang from tomatoes. Making malai kofta at home does take some time so I reserve it for weekend or special meals.
How is malai kofta made?
Firstly a smooth and creamy gravy is made with onions, tomatoes, cashews and spices. Next crispy paneer koftas are made with paneer, potatoes, spices, ginger and coriander leaves. These koftas are served with the creamy gravy.
Making creamy gravy: Every restaurant has their own way of making the gravy for koftas. Most restaurants make it with a paste made of boiled onions, cashews and sometimes poppy seeds. However I prefer to use tomatoes as it makes a super perfect and delicious gravy similar to the paneer butter masala.
Onions and tomatoes are sautéed first and then pureed with cashews & water. The gravy is then spiced and simmered well until flavorful, thick and creamy.
Making paneer kofta: In restaurants, koftas are always deep fried. However they can also be baked in the oven or fried in a paniyaram pan or air fryer.
To make the koftas, Firstly mash together paneer, boiled potato, salt, herbs & spice powders. Then to absorb the excess moisture sprinkle some cornstarch. Then bind the mixture together to a ball and then make small paneer koftas.
These are then deep fried until crisp. Then served with the creamy onion tomato based gravy.
Step-by-step photos
Preparation
1. Heat a pan with 1 tablespoon oil. Then add
- 3 green cardamoms
- ½ inch cinnamon piece
- 3 cloves
- 1 cup cubed onions (2 medium). Saute all of them until the onions turn light golden.
2. Then add 1½ cups chopped tomatoes (about 3 medium) and 15 cashewnuts. Saute for 2 to 3 minutes.
3. Then pour ½ cup water and cook covered until all of them turn soft.
4. Once done all the onions and tomatoes will be mushy. Cool completely & transfer to a blender.
5. Blend it super smooth. Filter or strain the puree to a bowl. Keep this aside.
Making gravy
6. On a medium flame, heat 2 tablespoons oil or butter in a pan. Then add
- 1 bay leaf (optional)
- ½ inch cinnamon piece (optional)
- 2 green cardamoms. (optional)
When they sizzle, add 1½ teaspoon ginger garlic paste and saute for 30 to 60 seconds. (until the raw smell goes away)
7. Turn down the flame to lowest and quickly stir in
- 1 teaspoon red chili powder
- 1 to 1¼ teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ¾ teaspoon sugar
- Then immediately pour the tomato onion puree. Be careful and do not burn the spices. You can also do the other way like I did poured the puree first and then added the spice powders.
8. Mix everything well and saute for 3 to 4 mins. You don’t need to saute until the mixture leaves the pan. The raw smell of onions and tomatoes goes away since they are boiled first. Then used here.
Making gravy for kofta
9. Pour ¾ cup water and mix well. If the gravy looks too thick then pour another ¼ cup.
10. Cover and cook for about 10 to 14 minutes or until the gravy turns thick.
11. When the gravy is ready, it will be thicker and you will see little traces of oil on top.
12. Take 1 teaspoon kasuri methi to your palm and crush it in between both your palms. Add this and give a good mix. Taste test the gravy and add more salt if needed.
13. Lower the flame. Pour 3 to 4 tablespoons of cream and mix well. You can use whipping cream, heavy cream or cooking cream here. Malai gravy is ready. Set this aside to cool.
How to make kofta
14. Boil 4 medium (or 2 large potatoes) until just done but not mushy & soggy. I usually boil them in a steamer or pressure cooker for 2 whistles with little water. Cool them completely, peel the skin. Crumble or grate them. Ensure you don’t use mushy potatoes here.
15. To a mixing bowl add
- 1 heaped cup crumbled potatoes (or grated)
- 1 heaped cup crumbled paneer (or grated)
- 2½ tablespoons cornstarch (cornflour, do not add more)
- 1 teaspoon ginger paste
- ½ to ¾ teaspoon garam masala
- 1 to 2 green chili (chopped, skip for kids)
- 2 tablespoons coriander leaves (chopped)
- ½ teaspoon salt (adjust to taste)
16. Add 1 tablespoon chopped cashews and 1 tablespoon raisins. Taste test and add more salt if needed.
17. Mix the ingredients and divide the mixture to 8 parts. Make them to smooth balls. The mixture should not be sticky here.
18. Heat oil in a deep fry pan. Check if the oil is hot enough by dropping a small portion of the mixture in hot oil. The ball has to rise without browning a lot. If the oil is not hot enough, the balls will sink in the oil, may disperse and stick up to the kadai.
19. Once the oil is hot, regulate the flame to medium heat. Slide in 1 ball to check the temperature and binding. If all goes well then slide the rest of the kofta balls and fry till golden and crisp. Do not fry them in extremely hot oil.
20. Remove the paneer koftas to a steel colander. Cool them.
Assembling malai kofta
1. Transfer the cooled malai gravy to a deep dish.
2. Just before serving, place the koftas in the gravy otherwise they will not remain crispy. Ensure the koftas and the gravy both are cool and not hot. Otherwise the koftas will become soft in no time.
3. Garnish with 1 tablespoon cream and coriander leaves. Serve with butter naan, roti or jeera rice.
For more Paneer recipes, you can check
Paneer butter masala
Kadai paneer
Paneer lababdar
Paneer tikka masala
Palak paneer
Matar paneer
Tips to make best malai kofta
My kids’ love malai kofta. So I make it for most special occasions at home. After making them a lot of times, I thought of sharing these helpful tips as well.
Boiling potatoes: Do not overcook the potatoes to the extent they turn soggy. Overcooked potatoes often make very soft koftas. For the koftas to be crisp, firm and yet soft inside, cook potatoes just until done.
Paneer: For this recipe you can use store bought or homemade paneer. Both work well here.
Cornflour: Also known as cornstarch is one of the key ingredient used to bind the kofta mixture well. It also gives a firm texture. Without corn flour, the koftas will turn out very soft inside and get mushy very quickly after they are added to the gravy. So do not skip this.
Stuffing: The paneer kofta I have shown in this post is made without stuffing. I have just added some raisins & cashews to the mixture. You can also use the same to stuff inside the koftas. Basically I find no difference in the taste.
Cashews add a creamy texture to the malai gravy without the need of too much cream in the dish. Any changes to the given quantities may alter the taste of the malai kofta curry.
Cream: I have made this recipe several times with whipping cream, heavy cream & cooking cream. You may use any of them.
Smooth gravy: If you do not have a powerful blender, then filter (strain) the pureed onion tomatoes first and then add it to the pot for making gravy.
Substitutes:
- Cornstarch can be substituted with arrow root powder or roasted gram flour/ besan.
- Cashews can be substituted with blanched and soaked almonds or with poppy seeds.
- Paneer can be substituted with firm tofu.
- Cream can be substituted with cashew cream.
- You can substitute potatoes with raw banana, yam or sweet potato. But note the koftas will not taste the same.
Servings suggestions
Most times I go the easiest way and serve malai kofta with plain basmati rice cooked with some whole spices & a tbsp of ghee. However it can also be served with Jeera rice, ghee rice, pulao or plain Paratha or naan.
Since malai kofta is on the heavier side, plain basmati rice also goes very well.
If you plan for a simple Indian meal then malai kofta, basmati rice, carrot halwa & lassi go well together.
Related Recipes
Recipe
Malai kofta
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
For malai kofta
- 1 heaped cup paneer crumbled (about 150 grams)
- 1 heaped cup potato boiled & crumbled (about 2 large)
- 2½ tablespoons corn flour (corn starch)
- 1 teaspoon ginger paste
- 2 tablespoons coriander leaves chopped finely
- salt as needed
- ½ to ¾ teaspoon garam masala
- 1 tablespoons cashews chopped (optional)
- 1 tablespoons raisins (optional)
- Oil for deep frying
To saute & puree
- 1 tablespoon oil
- 1 cup onions cubed
- 1½ cup tomatoes cubed
- 15 cashew nuts
- 3 green cardamoms
- ½ inch cinnamon stick (optional)
- 3 cloves (optional)
other ingredients
- 2 tablespoons oil (or 2 tbsp butter)
- 1 bay leaf (optional)
- ½ inch cinnamon stick (optional)
- 2 cardamoms (optional)
- 1½ teaspoons ginger garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- ¾ to 1¼ teaspoon garam masala (adjust to taste)
- 1 teaspoon coriander powder (ground coriander seeds)
- 1 teaspoon salt (adjust to taste)
- ½ to ¾ teaspoon sugar
- ½ cup water (¼ cup more if needed)
- 1 teaspoon kasuri methi (fenugreek leaves)
- 3 to 4 tablespoons cream
Instructions
Preparation
- Heat 1 tbsp oil in a pan. When the oil turns hot, add cardamoms, cloves & cinnamon.
- Then add onions and saute until they turn transparent or golden.
- Next add tomatoes & cashews. Saute for 2 to 3 mins. Pour half cup water & boil all the ingredients until soft & mushy.
- Turn off the stove and cool completely. Blend this to a smooth puree. Strain the puree (filter) through a strainer to another bowl.
Making curry
- Heat a pan with oil or butter. Add bay leaf, cinnamon and cardamoms (all spices are optional here). Saute for a minute.
- Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.
- Quickly stir in chili powder, garam masala, coriander powder,salt and sugar. Pour the onion tomato puree. Mix it well.
- Saute for 3 to 4 mins for the raw smell of chili powder to go away.
- Pour ½ to ¾ cup water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
- Add kasuri methi and taste test. If needed add more salt.
- Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.
How to make malai kofta
- To make malai kofta, boil potatoes until just done and not mushy.
- Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
- Also add raisins and cashews. Or you can stuff them in the koftas.
- Mix everything well and divide the dough to 8 equal parts. Roll them to balls.
- If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.
- Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
- It has to rise without browning a lot. This is the right temperature.
- Wait for the oil to heat up and then slide 1 kofta ball to ensure they don't disintegrate.
- If the ball does not disintegrate or disperse in oil, then go ahead.
- Slide the koftas one by one gently to the hot oil.
- Deep fry on a medium flame until crisp and golden. Remove them to a steel colander or plate.
Assembling malai kofta
- Cool the gravy completelt and transfer it to a serving dish.
- Cool the malai koftas slightly. Place them in the gravy and pour 1 tbsp of cream. (avoid adding hot koftas to hot gravy)
- Garnish malai kofta with coriander leaves & serve with butter naan or Jeera Rice.
Video
NUTRITION INFO (estimation only)
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
Neeta says
Hi swathi I made today malai kofta it came out too good everything perfect thanks.
I want to know you have said we can make bottle gaurd and raw banana kofta also how to make please explain thanks
swasthi says
Hi Neeta,
Glad to know! Raw banana can be used in place of potato in the same recipe. I boil the raw banana whole with the skin so it doesn’t get mushy.
To make the bottle gourd kofta, add the grated gourd to a cloth and squeeze off the juice. Spread it on a thick cloth and air dry for 4 hours so the excess juices are absorbed by the cloth. Then make the koftas the same way using as much besan as needed until the mixture becomes dry. These are best fried in little oil only to cover them partially. Hope this helps.
Louise says
Thanks so much for sharing your expertise, Swasthi, I made the paneer and have made it before following your very clear instructions. The malai kofta turned out perfectly and the family loved them. Luckily I doubled the recipe! The only thing I would do next time is use riper tomatoes to get that beautiful flavour. It’s a lot work as you said, but easy. I will now have to make it many more times. I’ll be trying out more of your recipes as they are so easy to follow. The photos are great and so are the tips. I’ll recommend you to my family and friends here in Australia where we are all crazy for Indian food.
Cheers
Louise
swasthi says
Hi Louise,
You are welcome!
Glad to know it turned out good. Thank you so much for recommending my recipes to your family and friends.
Have a great week ahead!
🙂
Heather says
Hi Swasthi, I am excited to try this recipe! I have all the ingredients now and will be making soon. Please confirm – is the red chili powder the same chili powder I would use in a Chili Con Carne recipe?
swasthi says
Hi Heather,
Red chilli powder is pure ground dried red chilies. I use kashmiri red chilli powder. I guess it is the same. Hope you enjoy the dish.
Priscilla says
Delicious curry. I baked the kofta instead of fried them, which made the outside a bit crispy – but better the next day. Thanks for the recipe!
swasthi says
Welcome!
Glad you liked it.
Thank you!
Heather says
Hi Priscilla, how long, and what temperature did you bake the kofta?
Fran says
These flavors are terrific. I added some peas and grated carrot to my kofta. However, my sauce doesn’t turn out very thick- rather thin, actually. What am I missing? Thin or thick, it tastes great.
thanks.
swasthi says
Hi Fran
You are welcome. Glad you liked it. The onion, tomato and cashew puree has to be smooth else the sauce won’t become thick. Also cooking the sauce a little longer will thicken it. Hope this helps. Thank you!
Dia says
Hi Swasthi,
I made these kofta curry last night. Turned out delicious. Since I baked them the only problem was they did not turn golden and had lot of cracks. They tasted delicious though. I will be making them again this weekend. Any suggestions? Thanks for the recipe
swasthi says
Hi Dia
Welcome! After baking them for 10 minutes brush them with full fat milk. This should help. Cracks not sure why.. May be the oven was too hot or the mixture was too dry. Try reducing the temperature a bit. Hope these help.
Dia says
Hi there
I am looking forward to make this soon. Can I bake the koftas? If yes for how long.. Let me know if any changes are required. Also is there any substitute for cream?
swasthi says
Hi Dia,
Yes you can bake them. Bake them at 390 f for 15 to 18 mins, turning after 9 mins. Adjust the timing as needed. No changes needed, just brush them generously with oil. You can substitute cream with cashew cream. Soak cashews in hot water and blend them until very smooth. Hope this helps
Jagriti says
I have cooked kofta first time and amazing taste.
swasthi says
Thanks Jagriti
Sahana says
Thanks for all the delicious recipes you post!!
Really a big fan😍
swasthi says
Welcome Sahana
Thanks a lot
🙂
Reshma says
Hello swasthi
I made Malai kofta last night. It was a hit with my family. I followed your paneer makhani for the gravy since my husband can’t eat onions and garlic. It turned out so delicious. Thank you
swasthi says
Hi Reshma
Welcome! So glad to know! Thanks much!
Ritika says
This turned out delish! 💕 I used coconut flour for cornstarch and used sunflower seeds for cashews. My family loved it. Thank you
swasthi says
Welcome Ritika
Glad to know! Thanks for sharing your substitutes! That helps others
🙂
Debbie says
This curry malai kofta recipe was amazing!! I wanted to make a good curry without my usual chicken because of personal constraints. If you want something really flavorful in little time give this a try! This is great! I would double the sauce next time and add more raisins to the koftas. I used silvered almonds, because I didn’t have the cashews. My husband and I loved this dish! Will be trying out your naan with butter chicken soon. Hope it turns out as amazing as this one.
swasthi says
Glad to know Debbie
Yes I am sure you will love that too.
Thank you!
Praparna says
Hi, Today I tried your Malai kofta recipe. It came out very awesome. Very aromatic.
Aishwarya says
Hi Swati, tried making Koftas, tastes so yummy but once I place the Koftas in curry it becomes soft and starts dissolving. Not in shape 😭😭
swasthi says
Hi Aishwarya
Just wondering how they can dissolve as the koftas are not cooked in the gravy. They should be just added to the gravy while serving.
Aishwarya says
I fried and then added it to the gravy… it becomes very soft and mushy.
swasthi says
Not sure where you went wrong. Read the tips, watch the video & give another try. Take the pictures and mail me. I can help you.
Dana says
This turned out extremely well. I grilled the koftas in mini cupcake tin. They were amazing. Love the sauce too. Thank you.
Nikita says
Can we fruy tbe koftas in advance?
swasthi says
Hi Nikita,
Koftas are best served immediately or hot otherwise they will turn soft. But you can make them ahead and refry or reheat in oven
Bazzo66 says
Just an observation.I have made paneer once which came out surprisingly well but I notice you haven’t put how to make it on here. Were you expecting people already knew how to make it? Also it’s hard to get fenugreek leaves here in NZ. Can you suggest an alternative please. What do you think about ground fenugreek. Cheers Swasthi
swasthi says
Hi,
I have updated the link to make paneer in the recipe card. You just need to curdle the milk and drain the whey well from the paneer and use it. You don’t need to set it to a block for this recipe. You can also check this link – how to make paneer. You can skip the fenugreek leaves. Ground fenugreek seeds cannot be used as a substitute to the leaves. Hope this helps.