To make Malai Kofta vegan, you can substitute paneer with tofu or a vegan cheese alternative. For the creamy gravy, replace dairy cream with coconut cream or cashew cream. Ensure that the other ingredients, like the oil used for frying, are also plant-based.

Malai Kofta pairs wonderfully with naan, roti, or steamed basmati rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish.

Store leftover Malai Kofta in an airtight container in the refrigerator for up to 3 days. To maintain the koftas' crispiness, store them separately from the gravy and reheat them in an oven or air fryer before serving.

Absolutely! You can substitute crumbled potatoes and paneer with other vegetables like grated carrots, zucchini, or even cooked lentils. Just ensure that the mixture holds together well by adjusting the cornstarch as needed.

To make Malai Kofta, start by preparing the tomato-onion gravy by sautéing spices and blending them into a smooth puree. For the koftas, mix crumbled potatoes, paneer, and spices, then form them into balls and deep fry until golden. Finally, combine the koftas with the gravy just before serving to keep them crispy.