This restaurant-style Malai Kofta recipe is very easy to make at home. Soft, melt in your mouth kind koftas (fried balls) coated with malai and added into the onion, tomato gravy.

Please Take Attention, This is just a Dummy Content, Not a real facts about Medicine.


  • Paneer (homemade or store-bought)
  • Potato (boiled, peeled, mashed)
  • Corn starch (aka corn flour)
  • Cashews and Raisins
  • Fresh produce (onion, tomato)
  • Whole spices (bay leaf, cinnamon stick, cloves, green cardamom)
  • Spice powders (Red chili powder, coriander powder, garam masala, kasoori methi)
  • Oil and butter
  • Heavy whipped cream (fresh malai)


1) First, make the gravy. Take an onion, tomato, ginger, garlic, cashew nuts and water in a saucepan. Turn the heat on medium.

2) Let is simmer for 15 minutes
3) Onions and tomatoes will get cooked and become soft. Let it cool down a little bit.

4) Then make a smooth puree out of it using a blender or grinder.
5) Heat the oil and butter in a pan on medium heat.

6) Once hot add bay leaf, cloves, cardamom, and cinnamon stick. Fry for 40 seconds, you will get a nice aroma of spices.
7) Add prepared puree, sprinkle some salt and mix.

8) Let it cook till all the moisture is evaporated. and it starts to leave the sides of the pan. While cooking, it may splutter. You can partially cover the pan with a lid.
9) Then add red chili powder and coriander powder.

10) Mix well and cook for a minute.
11) Then add water.

12) Mix well. Adjust the water quantity as per your liking gravy consistency. Let it simmer on low-medium for 5 minutes.
13) Then add crushed kasoori methi and garam masala.

14) Mix well. Turn off the stove. Gravy is ready. Keep it covered
15) Now we will make kofta. Take grated paneer, boiled, mashed potatoes, cornflour, garam masala, cashews, raisins and salt in a bowl.

16) Mix well using a hand. Knead into a dough.
17) Now divide the mixture into 12-13 equal portions. Make smooth balls out of it.

18) While you are shaping the balls. Heat the oil in a pan on medium heat for deep frying. Once the oil is hot, add a few koftas gently into the hot oil.

19) Keep moving them so it gets even browning from all the sides.

20) Once browned from all the sides. Remove it using the slotted spatula.
21) Keep them on a paper towel-lined plate.

22) Now at the time of serving, reheat the gravy. Take heavy cream in a bowl.
23) Dip each kofta into the cream. NOTE: here in the USA, I get a thinner variety of cream only. But if you get thick fresh heavy cream, malai kind of consistency. Then use that, the cream should be coated to the kofta. Because of the runny cream, it is not coated well.

24) Add malai coated kofta into the gravy.
Note: Instead of dipping the kofta into cream, you can add cream directly into the gravy. And add fried kofta as such. But traditionally it is dipped into malai, hence called malai kofta.

25) Repeat the same with all the koftas.

26) Give it a gentle stir, so little cream gets into the gravy. It gives the marble effect.
27) If serving to guests or special occasions, Remove the gravy into a serving bowl.

28) Then add malai dipped kofta into the bowl and serve.
Add the kofta at the time of serving. Once koftas are added, it must be served immediately.


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