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Malai Kofta Recipe |How to make Malai Kofta Curry

Malai Kofta Recipe

Malai Kofta Recipe

Malai Kofta Recipe is a delicious mouth-watering dish made up of paneer balls and mixed veggies and spices. It is a creamy, rich onion-tomato gravy. Malai Kofta curry is a healthy vegetarian dish which is quite popular in India. Koftas are served with delicious, creamy gravy or curry. The combination of kofta with curry tastes awesome.

How To Make Malai Kofta?

To make Paneer Kofta, firstly mash boil potato, paneer, mixed herbs and spices together. Add some cornflour to the mixture so that the mixture can easily absorb excessive moisture. Bind the whole mixture and make small paneer balls which are also known as Koftas. Deep fry all the koftas. then add them to onion tomato gravy.

Tips For Making Malai Kofta:

Cornflour is the main ingredient while binding the flour. Without cornflour, the koftas become so soft after added to the gravy.

The gravy or curry made using onion-tomato cashews. Adding cream to this gravy gives this recipe a nice taste. Almonds are also used while making a curry. Cashew-almond curry gives Malai Kofta a rich flavor which reminds us of Mughlai Cuisine.

For stuffing, you can also add dry fruits. You can add some raisins, cashews, walnut and almonds. Adding dry fruits gives this recipe an authentic Indian taste.

What to Serve with Malai Kofta

As with any Indian dish, pillowy, fluffy soft flatbreads are an Indian staple and truly heavenly when dipped into this fragrant, creamy sauce.


The restaurant-style Mughlai cuisine malai kofta curry shared here is one of the best you can make at home. The sweetness of onions and cashews mixed with the slight tanginess from yogurt gives a well-balanced taste to the gravy.

Before frying makes sure to use the right amount of cornflour in the kofta mixture. Since paneer has lots of moisture a good binding agent is required. Otherwise, Kofta’s might break. So use correct proportions of the ingredients for making kofta.

Do not add kofta balls to the gravy before hand,  add them just before serving on the table. Otherwise, these will soak up the gravy and become mushy.

This was the Malai Kofta Recipe by Indian Food Club.

Malai Kofta Recipe | How to make Malai Kofta Curry

Malai Kofta Recipe |How to make Malai Kofta Curry Malai Kofta Recipe |How to make Malai Kofta Curry Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 440 calories 35 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup Paneer crumbled
  • 1 cup Potato (boiled)
  • 2 tbsp cornflour
  • 1 tbsp ginger-garlic paste
  • 2 tbsp coriander leaves
  • salt as needed
  • 3/4 teaspoon Garam masala
  • 1 tbsp cashew nuts and almonds
  • 1 tbsp raisins
  • oil for deep frying
  • Ingredients for gravy:
  • 1 cup onions
  • tomatoes (optional)
  • 15 cashew nuts
  • 1-inch cinnamon stick
  • 4 cloves
  • 6 green cardamoms
  • 2 tbsp oil
  • 1 bay leaf
  • 2 cardamoms
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chili powder
  • 3.4 teaspoon garam masala
  • 1 teaspoon coriander leaves
  • 1/2 cup Water
  • 1/2 teaspoon sugar
  • 1/2 cup water
  • 1/2 tbsp kasuri methi or dry fenugreek leaves
  • 4 tbsp cream


  • Preparations: Heat 2 tbsp oil in a pan. Add cashews, cardamom, cinnamon and cloves. 
  • Saute for 1 minute. Then add onion and tomatoes. Saute till the mixture turns to golden brown colour.
  • Add half cup of water till the mixture becomes soft and mushy.
  • Place them in a blender. Blend them to make a soft paste or puree.
  • Making gravy:
  • Heat oil in a pan. Add bay leaf, cinnamon and cardamom. Saute for 1 minute
  • Add ginger-garlic paste. Saute till the raw smell disappears completely.
  • Add onion-tomato puree. Mix it well. Add red chili powder, masala powder, coriander powder.
  • Cook till the mixture thickens. Pour water to make a gravy. 
  • Add salt, kasuri methi or fenugreek leaves. Keep the flame low.
  • Now add cream to the gravy. Turn off the gas. Set this aside.
  • How to make Malai Kofta:
  • Boil the potatoes first. Add them to the bowl. Crumble them properly. 
  • Add crumble paneer, ginger-garlic paste, corn flour, salt and garam masala to the same pan.
  • Add some raisins and cashews. Mix everything well. Make a smooth dough.
  • Now divide the dough into 8 pieces. Roll them to make soft balls.
  • Place the cashews and raisins between the balls. Seal them completely.
  • Heat oil in a frying pan. Add 4-5 balls to it. Fry till they turn to golden brown colour.
  • Remove them gently and place them on a tissue paper.
  • Assembling: 
  • Take a serving plate or bowl. Place all the malai kofta balls. Pour the gravy gently over the kofta balls. 
  • Spread 1 tbsp cream over the kofta’s. 
  • Garnish the malai kofta with coriander leaves. 

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