Home Indian Cuisine Malai Kofta Recipe

Malai Kofta Recipe

by myroilist

Have you ever been in a situation where you keep on postponing your grocery shopping to the last minute and in the end you are left with just basic ingredients to cook with. ūüôĀ ¬†That’ me, and¬†maybe it was the rainy weather that kept me indoors for much of the week. Now¬†all I have on hand is couple of¬†potatoes, a chunk of homemade paneer, frozen peas and spices. At this time the only recipe that came to my mind is –¬†Malai Kofta recipe. Created¬†a yummy meal with all the ingredients that I had on hand. In the end, a¬†simple¬†meal doesn’t require tons of ingredients. ūüôā

Also try No onion No garlic Malai Kofta Recipe.

RECIPE DETAIL РRecipe is divided in two parts Рpreparing koftas and making the gravy. Unlike lauki koftas, these koftas have an outer covering of potatoes and are stuffed with paneer- peas and cashew mixture. Fold and shape the koftas properly, making sure that everything is sealed in nice and tight. It should have no crack, otherwise koftas will open up during frying and mess up the oil. Prefer healthy version of koftas, use appe pan to cook your koftas Рlike I did in non fried lauki koftas.

Rest of the steps are pretty straightforward. Follow step by step guide below to prepare the gravy. Wait for the last minute to add koftas. Just before serving, warm up the gravy, toss in koftas, garnish with cashews, chopped coriander leaves and serve hot with tandoori roti or jeera rice.

Looking for other recipes РLauki koftas, Dum aloo, Paneer tikka masala, Paneer pasanda, Kadai paneer, Paneer tikka,  Paneer tikka pulao. 

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Malai Kofta Recipe

Author : Ruchi
Deep fired paneer stuffed dumplings served in a rich and creamy tomato cashew based gravy.

4.8 from 10 votes
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins

Course Main Course
Cuisine Indian

Servings 4 PEOPLE









  • Assemble ingredients for boiled potatoes.
  • Mash potatoes.
  • In a big bowl combine all the ingredients and make a dough out of the potato mixture. Set it aside.
  • Assemble ingredients mentioned under stuffing.
  • Combine all the ingredients in a bowl and…
  • Mix it well.
  • Make a small ball out of the potato mixture and flatten it.
  • Place 2 teaspoon mixture in the center.
  • Bring all the sides together and shape it like a ball. Make sure all the ends are sealed.
  • Repeat the process with rest of the mixture.
  • Heat oil in a pan.
  • Fry koftas until brown in color.
  • Or you can choose to cook them in appe pan.


  • Assemble ingredients for gravy.
  • Heat oil in a pan, add cumin seeds. As they start to crackle, add onion paste along with ginger-garlic paste. Saute for 2-3 minutes until onion starts to turn light brown in color. Add tomato puree, cashew paste and curd.
  • Mix until well blended. Add all the spices and..
  • Mix. Cook for another 2 minutes until oil starts to separate.
  • Pour in enough water to make a thick gravy. Bring it to a boil.
  • Take it off the flame and carefully hand blend the gravy. Be very careful as it may splash.
  • Return it back to the flame, add kasoori methi, garam masala powder and adjust salt.
  • Mix it well and give it a final boil. Take it off the flame.
  • Just before serving, warm the gravy, add koftas, add some cream, chopped cilantro leaves and serve. Enjoy with warm rotis or steamed rice.

Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!

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