Malai Koftaملائی کوفتہ

Name: Malai Kofta
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 200g Paneer, grated; 2 medium Potatoes (aloo), boiled and mashed; 2 tbsp Cornflour (cornstarch); 1/4 tsp Green cardamom powder (elaichi); 12, a few for inside each kofta Cashews (kaju); 1 tbsp Raisins (kishmish); 2 medium Onion (pyaz), roughly chopped; 3 medium Tomatoes (tamatar), chopped; 1.5 tbsp Ginger-garlic paste (adrak-lasan paste); 15 Cashews (kaju), soaked 20 min and blended smooth; 3 tbsp Fresh cream (malai); 1 tbsp Butter; 1 tsp Red chili powder (lal mirch); 1 tsp Coriander powder (dhaniya); 1/2 tsp Garam masala

⏱ Prep 30m🍳 Cook 40m🍽 Serves 4🌿 Vegetarian

Video: HomeCookingShow (YouTube)

Malai Kofta is a crown jewel of Mughlai cuisine — soft paneer and potato dumplings with a cashew-and-raisin center, bathed in a lush, saffron-gold cream gravy. It is the dish that appears at every North Indian wedding buffet and every dinner where you want to genuinely impress.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

For the koftas
▪Paneer, grated200g
▪Potatoes (aloo), boiled and mashed2 medium
▪Cornflour (cornstarch)2 tbsp
▪Green cardamom powder (elaichi)1/4 tsp
▪Cashews (kaju)12, a few for inside each kofta
▪Raisins (kishmish)1 tbsp
▪Saltto taste
▪Oil, for frying koftasas needed
For the cream gravy
▪Onion (pyaz), roughly chopped2 medium
▪Tomatoes (tamatar), chopped3 medium
▪Ginger-garlic paste (adrak-lasan paste)1.5 tbsp
▪Cashews (kaju), soaked 20 min and blended smooth15
▪Fresh cream (malai)3 tbsp
▪Butter1 tbsp
▪Red chili powder (lal mirch)1 tsp
▪Coriander powder (dhaniya)1 tsp
▪Garam masala1/2 tsp
▪Sugar1 tsp
▪Saltto taste

🌍 Cooking abroad? Substitutions

Fresh paneer is ideal; outside South Asia, extra-firm tofu (well-pressed and dried) approximates the texture for frying. Add 1 extra tablespoon of cornflour to the binding mixture to compensate for less natural cohesion.
Fresh cream (malai) can be replaced by heavy whipping cream or coconut cream. For a lighter version, full-fat plain yogurt whisked smooth and added off-heat also works — add it slowly to prevent curdling.
Soaked cashews are the traditional gravy thickener and richness base. Blanched almonds (soaked and blended) are the best substitute. Soaked sunflower seeds or macadamia nuts also produce a neutral, creamy result.

Method

1Make kofta dough: Combine grated paneer, mashed potato, cornflour, cardamom powder, and salt. Mix and knead briefly until a smooth, non-sticky dough forms. Divide into 12 equal portions.
2Stuff and shape: Flatten each portion in your palm, place 1 cashew and 2-3 raisins in the center, and roll carefully into a smooth ball. Chill in the refrigerator for 15 minutes — chilling helps them hold shape when fried.
3Fry koftas: Heat oil to 160-170C in a deep pan. Fry koftas in batches of 4, turning gently, for 4-5 minutes until golden all over. Drain on paper towels. Keep warm.
4Make gravy base: Heat butter in a pan. Add chopped onion and cook on medium until golden, about 8 minutes. Add ginger-garlic paste, cook 2 minutes. Add tomatoes, red chili, coriander powder, and salt. Cook 10 minutes until tomatoes fully break down and oil separates. Cool and blend completely smooth.
5Return blended gravy to pan over medium heat. Add soaked cashew paste and stir well. Simmer 5 minutes. Add fresh cream, sugar, and garam masala. Simmer on low 3-4 minutes until the gravy is rich, thick, and silky. Taste and adjust salt.
6To serve: Place koftas in a serving dish and pour hot gravy over them just before serving — do not boil koftas inside the gravy or they will break. Swirl extra cream on top and serve immediately with naan or paratha.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.