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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix: In a large bowl, knead the grated paneer and potatoes with cornflour, coriander powder, cumin powder, Kashmiri chilli powder, salt, and green chilli to make a smooth dough.
Stuff: Divide the mixture into 12 equal portions. Flatten a ball in your palm, place a few cashew pieces in the centre, and gather the edges to seal.
Shape: Roll between your palms until perfectly smooth and crack-free to prevent bursting in oil.
Fry: Heat oil to medium. Fry the koftas in batches until they are a rich, uniform golden brown. Drain on paper towels.
Sauté: Heat oil or ghee in a pan. Sizzle the cumin seeds, then add onions. Sauté until translucent without browning them.
Add ginger-garlic paste, cashews, and whole red chillies. Cook for 2 minutes.
Add the tomatoes, bay leaf, cinnamon, green cardamom, and water. Cover and simmer on low-medium heat for 15-20 minutes until the tomatoes are completely mushy and the cashews are soft.
Puree: Remove the bay leaf and cinnamon. Once cooled slightly, blend the mixture into a fine paste.
Sieve: For a silky texture, strain the sauce through a fine-mesh strainer into a bowl, using a spoon to push it through. Discard the remaining bits.
Heat the ghee in the pan. Add a bay leaf and cumin seeds; let it sizzle.
Simmer: Pour the strained gravy back into the pan and simmer for 5 minutes.
Stir in the cream, sugar, salt, garam masala, and crushed kasuri methi. Simmer for another 1-2 minutes. Adjust the seasoning as needed. The gravy should be thick enough to coat a spoon. If it's too thick, add a splash of warm milk or water.
Place the warm koftas in a serving dish and pour the hot gravy over them just before serving.
Garnish with chopped coriander leaves and serve hot with garlic naan, lachha paratha, or jeera rice.
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Can I make the koftas ahead of time?
Yes, a day ahead, stored separately from the gravy. Crisp them in an oven or air fryer for 3 minutes before assembling.
What can I serve Malai Kofta with?
Garlic naan, lachha paratha or jeera rice. The gravy is rich, so keep the accompaniment simple.
How can I make the gravy smoother?
Blend it, then push it through a fine-mesh strainer and discard what's left. This is the single biggest difference between a home version and a restaurant one.
What if my kofta mixture is too sticky?
Add a tablespoon of breadcrumbs. Avoid adding more cornflour, which makes the koftas dense rather than pillowy.
Can I freeze the gravy for later use?
Yes, a month in portions. It doubles as a base for paneer butter masala or butter chicken, so a double batch is worth making.
Can I make malai kofta vegan?
It takes work but yes. Firm tofu, pressed and finely crumbled, in place of paneer, plus plant cream and oil instead of ghee. Add an extra tablespoon of cornflour, as tofu koftas are more fragile.
Can I bake or air-fry the koftas instead of deep-frying?
Air-fry at 180°C for 12–15 minutes, or bake at 200°C for 20. They come out drier and firmer than fried. Add an extra tablespoon of grated potato to keep the inside soft.
How far ahead can I make this for a dinner party?
A full day, and it's easier managed that way. Koftas and gravy separately in the fridge; reheat and assemble in two minutes on the day.
Why did my koftas fall apart in the oil?
Mixture too wet, cracks in the surface, or oil too hot. Test one before committing the batch. Warm grated potato also releases steam and weakens the dough.
Can I make the gravy without cashews?
Melon seeds or blanched almonds are the closest swaps. For fully nut-free, use 2 tbsp poppy seeds soaked in warm water, or thicken with extra cream. The gravy will be lighter and less sweet.
