Malai Kofta

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

Course: Main Course

Cuisine: North Indian

Time: Preparation – 15 mins, Cooking –  35 mins, Total – 50 mins

Servings: 3-4


For Koftas:

  1. Potato – 2 medium (boiled and grated or properly mashed)
  2. Paneer (Cottage Cheese) – 100 grams (grated)
  3. Ginger – 1/2 inch (grated)
  4. Green Chilli – 1 small (seeded and finely chopped)
  5. Garam Masala Powder – 0.5 tsp
  6. Corn Flour – 1.5-2 tbsp
  7. Coriander Leaves – 1 tbsp
  8. Oil – for deep-frying the koftas
  9. Salt to taste.

For Gravy:

  1. Onion – 2 medium (cut in cubes)
  2. Tomato – 3 medium (cut in cubes)
  3. Green Chilli – 1 (chopped)
  4. Garlic – 3 cloves (chopped)
  5. Ginger – 1 inch (chopped)
  6. Cashew – 4-5  (optional)
  7. Black Cardamom – 2
  8. Bay Leaf – 2
  9. Dahi (Plain Yogurt) – 1/2 cup (whisked)
  10. Red Chilli Powder – 0.5 tsp
  11. Turmeric Powder – 0.5 tsp
  12. Coriander Powder – 1.5 tsp
  13. Garam Masala Powder – 0.5 tsp
  14. Kasuri Methi – 2 tsp
  15. Cream – 3 tbsp
  16. Coriander Leaves – for garnishing
  17. Water – 1 to 1.5 cups
  18. Oil – 2 tbsp
  19. Salt to taste.

PS: 1 Cup = 250 ML

How to make Malai Kofta:

  1. How to make Koftas:
    1. Take a bowl. Add potatoes, paneer, coriander leaves, green chilli, corn flour, ginger, garam masala powder and salt. Mash and mix very well
    2. Make small to medium size balls or as desired. Keep aside for 5-10 mins
    3. Heat oil in a deep pan or a kadai
    4. When oil is hot drop the kofta balls slowly
    5. Deep fry till it’s golden brown. Drain it on a kitchen paper towel
    6. Similarly fry rest of the koftas. Keep aside
  2. How to make Gravy:
    1. Heat 1 tbsp oil in a pan or a kadai. Add black cardamom and bay leaves. Saute for a few seconds till you get the aroma
    2. Add onions, cashews, ginger, garlic and green chilli. Saute till onions are translucent
    3. Add tomatoes. Cook till tomatoes are soft
    4. Turn off the flame and let it cool down
    5. Grind it to make a fine puree. Keep aside
    6. Heat 1 tbsp of oil in a pan or a kadai
    7. Add puree, 1/2 cup water and spices – red chilli powder, turmeric powder and coriander powder. Cover and cook for 4-5 mins on medium flame
    8. Add yogurt and stir continuously for a minute. Stirring is important
    9. Add kasuri methi, garam masala powder and salt. Add more water as required. Cover and cook for 5 more mins
    10. Add cream. Cook for a minute or two without cover. Turn off the flame. Your gravy is ready
  3. Transfer the gravy to the serving bowl
  4. Add koftas. Garnish with coriander leaves and cream
  5. Your Malai Kofta is ready. If you’re not serving it immediately do not add the koftas to the gravy, add them before serving only as they’ll not remain crispy and will break.

13 Comments Add yours

  1. zahthinks says:

    Definitely going to try this recipe.

    Liked by 1 person

    1. Thank you!!! Do share how you liked it 🙂

      Liked by 1 person

  2. zahthinks says:

    Can paneer be replaced with anything else??


    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.


      1. zahthinks says:

        Thanks 😊

        Liked by 1 person

  3. mistimaan says:

    Looks yummy 🙂

    Liked by 1 person

  4. Ramyarecipes says:

    Whenever I go to restaurant, this is my first order.. I love malai Kofta 👍😊 nice share

    Liked by 1 person

    1. Haha… thank you!!! 😄🙂

      Liked by 1 person

  5. PS says:

    One of my fav. Indian dish.

    Liked by 1 person

    1. I couldn’t agree more. Thank you 🙂


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