Malai Kofta

Malai Kofta is a classic and a famous dish from the North Indian cuisine. To prepare this we make potato and paneer (Indian cottage cheese) crisp balls, and add them to a thick creamy gravy prepared with onions, tomatoes, yogurt and spices. It can be relished with Laccha Paratha, Jeera rice, Whole Wheat Naan or any bread of your choice.

If you prefer a little sweet gravies then add 1 tbsp honey to this recipe.

Also try: Shahi Dum Aloo, Paneer Sweet Corn Bhurji, Aloo Gajar Matar or Aloo Gobhi.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 20 mins, Cooking –  30 mins, Total – 50 mins.

Servings: 4


For Kofta Balls: (makes around 10 kofta balls)

  1. Boiled Potato – 4 medium (mashed)
  2. Paneer (Indian Cottage Cheese) – 100 grams (crumbled)
  3. Ginger – 1/2 inch (grated)
  4. Green Chilli – 1 (finely chopped)
  5. Garam Masala Powder – 1/4 tsp
  6. All-Purpose Flour – 3 tbsp
  7. Coriander Leaves – 1 tbsp
  8. Oil for deep-frying
  9. Salt to taste.

For Gravy:

  1. Onion – 2 large (cut in cubes)
  2. Tomato – 3 large (cut in cubes)
  3. Green Chilli – 2 (roughly chopped)
  4. Garlic – 2 cloves (roughly chopped)
  5. Ginger – 1/2 inch (roughly chopped)
  6. Cashew – 5
  7. Black Cardamom – 1
  8. Bay Leaf – 1
  9. Dahi (Curd or Plain Yogurt) – 1/2 cup (beaten)
  10. Red Chilli Powder – 1/2 tsp
  11. Turmeric Powder – 1/4 tsp
  12. Coriander Powder – 1 tsp
  13. Garam Masala Powder – 1/4 tsp
  14. Kasuri Methi – 2 tsp
  15. Cream – 2 tbsp 
  16. Coriander Leaves for garnishing
  17. Water – 1 cup
  18. Oil – 3 tbsp
  19. Salt to taste.

PS: 1 Cup = 250 ML

How to make Malai Kofta:

  1. How to make Koftas:
    • Take a mixing bowl. Add potatoes, paneer, coriander leaves, green chilli, all-purpose flour, ginger, garam masala powder and salt. Mix well and make a smooth mixture
    • Make small to medium size balls and keep aside for 10 mins
    • Heat oil in a deep kadai, drop the balls when the oil is hot
    • Deep fry until golden brown, drain on a kitchen paper towel
    • Similarly do the rest and keep aside
  2. How to make Gravy:
    • Heat 1 tbsp oil in a pan or a kadai. Add black cardamom and bay leaves, saute until aromatic
    • Add onion, ginger, garlic and green chilli. Saute until soft
    • Add tomatoes and cashews, cook until soft. Turn off the flame and let it cool down, transfer it to a grinding jar and grind to make a smooth paste
    • Heat 2 tbsp of oil in a pan or a kadai. Add the paste, red chilli powder, turmeric powder and coriander powder. Mix and cook for about 5 mins
    • Add yogurt and stir continuously for a min, stirring is important
    • Add water, kasuri methi and salt. Mix and bring it to a boil, cook covered for 3-4 mins
    • Add cream and garam masala powder. Mix and cook for a min, gravy is ready
  3. Transfer the gravy to a serving bowl. Add kofta balls and garnish with coriander leaves
  4. Your Malai Kofta is ready. If you’re not serving it immediately do not add the kofta balls to the gravy, add them before serving as they might break.


    1. Though paneer enhances the taste of kofta balls but you can skip it. Make kofta balls only with potatoes and rest of the ingredients. It will taste equally good as we have the creamy gravy along with it.


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