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.
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
Malai kofta
For best results follow the step-by-step photos above the recipe card
Ingredients (US 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.
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.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Neeraj says
Turned out amazing. I fried the koftas in paniyaram pan with generous amount of oil.
thank you
swasthi says
Welcome Neeraj
Glad to know it turned out good.
Musk says
Your very recipe i love ? keep up the good work – spreading aroma ?
swasthi says
Thank you so much Musk!
🙂
Jamila says
Can u add other veggie along with potatoes and paneer in kofta? Would it be good?
swasthi says
Peas will go well
James says
Hi,
Do you remove the cardamom, cinnamon and cloves from the sauteed ingredients before you puree them?
swasthi says
Hi James,
No! Puree the whole spices as well.
Amanjot says
Hi swasthi,
If we do not have corn flour due to the pandemic is there any substitute that we can use please let me know I am going to attempt it today,
Thanks in advance for the reply.
swasthi says
Hi Amanjot,
You can use rice flour or even besan
Liza says
Amazing recipe! I baked the koftas in oven. Turned out to be delicious with coconut milk. My family loved it with your yeast free naan. Thank you for all pictures and videos.
swasthi says
Hello Liza
Welcome! Glad to know your family loved the meal.
Thanks much!
Priya says
Hi swasthi, can I use tomato paste inside of tomatoes.
swasthi says
Hi Priya,
I haven’t tried. But 5 to 6 tablespoons tomato paste should work. When the gravy is done, you may add more cream if it turns tangy
Krupa Desai says
Hi, very nice recipe. I see in the pictures that you used cast iron dish to deep fry Koftas. Is it ok to use La Creuset Balti Dish for deep frying?
Thanks.
swasthi says
Hi Krupa,
Thank you. Yes I use it for deep frying. It should be okay
Anne says
Where does the coriander powder go in?
swasthi says
Hi Anne
It goes with garam masala
Mahalasa Bhat says
This makes for an easy and tasty paneer butter masala recipe. My family loved it!!!
swasthi says
Thank you! Glad to know!
Ranjana says
I never used to add cardamom ,but adding cardamom really changed the flavour od the gravy.Koftas turned out very soft and nice.
swasthi says
Thanks Ranjana
Abinaya Narasimhan says
Hi Swasthi I would like to know whether the nutrition information is for per serving or 4.
swasthi says
Hi Abinaya
It is per serving. The nutritional values are just an approximation.
Sikha says
Before I prepared egg curry and now this one, the way you explain is remarkable. It’s simply awesome. Thank you for sharing the recipe.
swasthi says
Hi Sikha
You are welcome! So glad to know! Thank you
SIHAME BAZI says
I tried the recipe. It is amazing. Thank you for sharing your recipe with us. God bless you.
swasthi says
You are welcome! Glad your malai kofta turned out good. Thank you so much!
Alice says
Hi! Is there a replacement for green cardamom pods? Local Indian stores have closed down because of the pandemic 🙁
Could i use cardamom seeds instead?
swasthi says
Hi Alice,
Yes for making the onion tomato puree you can use 1/4 tsp seeds. Skip the 2 cardamoms in the tempering. Hope you enjoy the dish
seema gupta says
tried it today..its awesome…thanku so much for this wonderful recipe..??
swasthi says
Hi Seema,
You are welcome! Glad to know. Thank you
Jo says
Hello! Your recipe looks amazing and in this lockdown situation we are in, I am going to be brave and make your version of malai kofta. The trouble is my husband is allergic to nuts. Could I use extra cream to replace the cashew nuts in this recipe? Or is there anything else I could use as a substitute? Thank you!
swasthi says
Hi Jo,
You can use 3 tbsps of poppy seeds or magaz (melon seeds). Soak them well in warm water for 2 to 4 hours and blend it very very smooth. Add it once the gravy is half cooked.
Jo says
Brilliant thank you so much! I will try it soon and let you know how it goes!
Riya bhatt says
I love your recipes. They are simple and well explained. Thank u so much.
swasthi says
Hi Riya
You are welcome! Glad to know! Thanks much!
🙂
Shrabasti chattopadhyay says
I tried this recipe and it was very tasty. I always choose your blog as because this blog gives us the correct formula to cook. Thank you for the recipes.
swasthi says
You are welcome! So glad to know
Viji says
Swasthi
I made this for dinner today and it was amazing! The cardamom was a bit overpowering which I will temper down for next time, but everything else was just perfect.
Thanks so much for this recipe. It’s a keeper!
Viji
swasthi says
Hi Viji,
You are welcome! Thank you so much for the mention. I rechecked my video and it was a typo. I corrected it to 4 from 6. Glad it turned out good.
🙂
Sandeep says
Thanks a lot Swasthi for writing such a nice blog, your recipe are extremely easy to follow, and dish comes out to be very yummy..
swasthi says
Hi Sandeep,
You are welcome! Glad to know.
Thank you!
Chenali says
I live in the UK, I have made these Koftas with green bananas and peas instead of potatoes and baked them with lots of oil as one reviewer suggested. They were delicious but the sauce which I followed exactly to your recipe was out of this world. Incredible, thank you for your hard work posting this excellent dish.
swasthi says
Hi Chenali
You are welcome! Thank you so much! Very glad you liked it.
🙂
Avishek Dan says
I made the koftas as an appetizer (without the gravy) and they tasted great. Baked them and lighty brushed them with oil midway.
swasthi says
Thank you! Glad they turned out good.
akshita says
can i use besan instead of corn flour???
swasthi says
Yes you can use besan