Malai Kofta Recipe

Restaurant-Style Curry with Creamy Gravy

A plate of soft, melt-in-the-mouth koftas covered in rich, creamy gravy is hard to resist. Malai Kofta is a popular North Indian vegetarian curry that makes an ordinary meal feel special. This recipe explains how to prepare paneer-potato koftas, make a smooth tomato-cashew gravy, and create a milder white-gravy variation at home.

Prep time	Cook time	Total time	Servings
20 minutes	35–40 minutes	About 60 minutes	4

What Is Malai Kofta?

Malai Kofta is a North Indian curry made with soft dumplings (koftas), commonly prepared from paneer and potatoes. The dumplings are fried until golden and served in a rich gravy. The gravy may be tomato-based and mildly spiced, or white and creamy with cashews, milk and cream.

Ingredients for Malai Kofta

For the koftas

• 200 g paneer, finely grated
• 2 medium potatoes, boiled, cooled and mashed
• 2 tablespoons cornflour (add gradually)
• ½ teaspoon garam masala
• ¼ teaspoon red chilli powder
• Salt to taste
• 1 tablespoon chopped cashews
• 1 tablespoon raisins
• Oil for frying

For the red gravy

• 2 medium tomatoes, chopped
• 1 medium onion, finely chopped
• 10–12 cashews, soaked in warm water
• 1 tablespoon ginger-garlic paste
• 1 tablespoon oil and 2 tablespoons butter
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder (adjust to taste)
• ½ teaspoon garam masala
• ½ teaspoon kasuri methi
• 3 tablespoons fresh cream
• Salt and water as required
• Fresh coriander for garnish

Step-by-Step Malai Kofta Recipe

Step 1: Prepare the kofta mixture

Place the cooled, mashed potatoes in a bowl. Add grated paneer, cornflour, garam masala, red chilli powder and salt. Mix gently until the ingredients come together into a soft mixture that can be shaped. Add a little more cornflour only if the mixture feels too wet.

Tip: Cool the potatoes completely before mixing. Warm potatoes can make the mixture sticky.

Step 2: Shape and fill the koftas

Divide the mixture into equal portions. Flatten one portion in your palm, place a few chopped cashews and raisins in the centre, then bring the edges together. Roll gently into a smooth ball and check that there are no cracks. Repeat with the remaining mixture.

Tip: If the mixture sticks to your hands, lightly grease your palms.

Step 3: Fry the koftas

Heat oil in a deep, heavy pan over medium heat. Test the oil with one small piece of mixture. Carefully add a few koftas at a time and fry, turning gently, until evenly golden brown. Lift them out with a slotted spoon and drain on kitchen paper.

Tip: Do not overcrowd the pan. Keep the heat moderate so the outside does not brown too quickly.

Step 4: Cook the onion and aromatics

For the gravy, heat oil and butter in a separate pan. Add the chopped onion and sauté until soft and lightly golden. Add the ginger-garlic paste and cook for about one minute, stirring so it does not catch at the bottom.

Step 5: Add tomatoes, cashews and spices

Add chopped tomatoes, soaked cashews, turmeric, coriander powder, red chilli powder and salt. Cook until the tomatoes soften and the mixture looks pulpy. Stir occasionally and add a splash of water if the pan becomes too dry.

Step 6: Cool and blend the gravy

Switch off the heat and let the mixture cool slightly. Transfer it to a blender and blend until smooth. If needed, add a little water to help it blend. For an especially silky gravy, pass it through a fine sieve before returning it to the pan.

Step 7: Simmer the masala

Heat a little butter in the pan and add the blended gravy. Adjust the consistency with water, then add garam masala and crushed kasuri methi. Simmer gently for 5–7 minutes, stirring occasionally, until the gravy thickens and the flavours come together.

Step 8: Finish with cream

Lower the heat and stir in the fresh cream. Taste and adjust salt or chilli if required. Warm gently for another minute; avoid boiling vigorously after adding the cream.

Step 9: Combine and serve

Arrange the fried koftas in a serving bowl. Pour the hot gravy over them just before serving. Finish with a little cream and chopped coriander. Serve immediately with naan, roti or jeera rice.

Tip: For the best texture, do not leave the koftas sitting in the gravy for a long time.

How to Make Malai Kofta White Gravy

For a milder, creamier variation, make a white gravy with cashews, milk and gentle whole spices. This version has no tomato and is best seasoned lightly so the cashew flavour remains noticeable.

White gravy ingredients

• 15 cashews, soaked in warm water for 20 minutes
• ½ cup milk
• 2 tablespoons fresh cream
• 1 small onion, finely chopped
• 1 tablespoon butter
• 1 teaspoon ginger paste
• 2 green cardamoms, 1 small cinnamon stick and 2 cloves
• ¼ teaspoon white pepper powder
• Salt and water as required

White gravy method

1. Blend the soaked cashews with a little water to make a smooth paste.
2. Heat butter in a pan. Add cardamom, cinnamon and cloves.
3. Add onion and cook until soft but not deeply browned.
4. Add ginger paste and cook briefly, then stir in the cashew paste.
5. Cook on low heat for 1–2 minutes, stirring continuously.
6. Add milk, salt and white pepper. Simmer gently until creamy.
7. Stir in fresh cream. Add the fried koftas just before serving.

Tips for Perfect Malai Kofta

• Use cooled potatoes so the mixture is easier to shape.
• Add cornflour gradually; too much can make the koftas dense.
• Make smooth, crack-free balls so they are less likely to break.
• Fry one test kofta before cooking the whole batch.
• Keep the oil at medium heat and fry in small batches.
• Blend the gravy thoroughly for a smooth restaurant-style texture.
• Add cream near the end and avoid a hard boil.
• Add koftas to the gravy just before serving.

Common Problems with Malai Kofta and How to Fix Them

Problem	Possible reason	What to do
Koftas break while frying	Mixture is too moist or has cracks	Cool potatoes, add a little cornflour and seal cracks; test one first.
Koftas turn hard	Too much cornflour or over-mixing	Use only enough binder to shape the mixture and mix gently.
Koftas absorb excess oil	Oil is not hot enough	Bring oil to medium heat before frying; avoid overcrowding.
Gravy feels grainy	Cashews or gravy base are not blended smoothly	Soak cashews well, blend thoroughly and sieve if needed.

What to Serve with Malai Kofta

Serve malai kofta with butter naan, garlic naan, tandoori roti, lachha paratha, jeera rice or plain basmati rice. A simple cucumber salad or onion salad can balance the richness of the curry.

Frequently Asked Questions

What are the main Malai Kofta ingredients?

Paneer, boiled potatoes, cornflour, cashews, raisins, tomatoes, onions, cream and Indian spices.

How do I make Malai Kofta white gravy?

Blend soaked cashews and cook the paste with onion, butter, milk and mild spices. Finish with cream.

Can I make Malai Kofta without deep frying?

Yes. Shape the koftas and cook them in an appe pan with a little oil, turning until golden. An air fryer can also be used; cooking time depends on the appliance, so check that the koftas hold their shape and are heated through.

Why do my Malai Koftas become hard?

Too much cornflour or overworking the mixture can make them dense. Add the binder gradually and mix gently.

Can I prepare Malai Kofta in advance?

Prepare the gravy and shape the koftas ahead, storing them separately in airtight containers in the refrigerator. Fry the koftas and combine with hot gravy just before serving.

What is the difference between red and white gravy?

Red gravy uses tomatoes and spices for a tangier flavour. White gravy uses cashews, milk and cream for a milder, richer taste.

Final Thoughts

Malai Kofta is a comforting vegetarian curry that pairs soft paneer-potato dumplings with rich gravy. With a little preparation, you can make a restaurant-style version at home. Try the classic tomato-cashew gravy or the milder white gravy, and remember to add the koftas just before serving so they stay soft without becoming soggy.