Malai Kofta Recipe | Paneer Kofta (Restaurant Style)

Malai Kofta or Paneer Kofta is a popular and much-loved dish in Indian cooking, famous for its rich, creamy flavor and soft, melt-in-your-mouth koftas. It’s a perfect choice for special occasions, family meals, or whenever you want to cook something tasty and unforgettable. This Malai Kofta or Paneer Kofta dishes have a long history that begins in the Middle East and Central Asia, where they were mostly made with meat. When the Mughals came to India, they brought these recipes with them. Over time, the recipes changed to fit Indian tastes, especially for those who prefer vegetarian food. This is how Malai Kofta Recipe or Paneer Kofta Recipe was created. Paired with naan, roti, or Rice, Malai Kofta is a dish that brings comfort and joy with every bite.

What is Malai Kofta | Paneer Kofta

Malai Kofta is a rich and tasty dish from Indian cuisine that many people love for its creamy texture and flavorful taste. It is a vegetarian dish that feels just as fancy and comforting as any meat-based meal. The word "Malai" means cream, and "Kofta" refers to soft, round balls made with a mix of paneer (Indian cottage cheese) and potatoes. These golden-fried koftas are the star of the dish, served in a smooth and flavorful gravy made with tomatoes, cashews, and cream. The result is a perfect combination of soft, crispy koftas and a velvety curry, making it a popular choice in restaurants and homes alike.

The koftas are made soft and rich with the use of paneer and potatoes, and they melt in your mouth as soon as you taste them. It pairs wonderfully with naan, roti, or steamed Basmati Rice, allowing you to enjoy the rich flavors in every bite.

In this post, I’ll guide you step-by-step through the process of making Malai Kofta at home using simple ingredients. With this recipe, you can recreate the magic of a restaurant-style Malai Kofta in your own kitchen. So, let’s dive in and learn how to make this delicious and elegant dish just like the experts do in restaurants.

How To Make Malai Kofta

Making Malai Kofta at home is simple and fun. With a few easy steps and everyday ingredients, you can prepare this delicious dish in your own kitchen. Let’s begin.

Preparation

Step 1:- Take two medium-sized potatoes and boil them in a pot of water until they are soft. Once boiled, peel off the skin and mash them in a bowl. Ensure there are no lumps.

Step 2:- Take 1 cup of fresh paneer and crumble it using your hands or a fork. Make sure the texture is soft and smooth.

Step 3:- Soak 2 tablespoons of cashews in warm water for 10-15 minutes. After soaking, blend them into a smooth paste using a blender or food processor. Set this aside.

Step 4:- Finely chop one medium-sized onion and keep it ready. Take three medium-sized tomatoes, blend them into a puree, and set it aside.

Measure out all the spices, fresh cream, and cooking ingredients so everything is within reach when you start cooking.

Make the Gravy

Step 5:- In a pan, heat 2 tablespoons of butter or oil on medium heat. Add the finely chopped onions to the pan and sauté them until they turn golden brown. Add 1 teaspoon of ginger-garlic paste to the onions and sauté for 1 minute until the raw smell disappears.

Step 6:- Pour the tomato puree into the pan and mix well. Cook until the oil starts to separate from the mixture, which takes about 5-7 minutes.

Step 7:- Sprinkle 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, and 1 teaspoon of garam masala into the pan. Stir well to combine the spices with the tomato mixture.

Step 8:- Add the cashew paste to the gravy and mix thoroughly. Cook for another 2 minutes to enhance the flavor and creaminess.

Step 9:- Pour 1 cup of water into the pan and stir to combine everything. Bring the gravy to a boil, then reduce the heat and let it simmer for 5-7 minutes.

Step 10:- Stir in 1/2 cup of fresh cream to make the gravy rich and smooth. Add 1/2 teaspoon of sugar (optional) and salt to taste. Let the gravy simmer for 2 more minutes.

Your delicious and creamy gravy is now ready to pair with the koftas.

Make the Koftas

Step 11:- In a large mixing bowl, add 1 cup of crumbled paneer and 2 medium-sized boiled and mashed potatoes. Add 2 tablespoons of cornflour (or all-purpose flour) to bind the mixture. Sprinkle 1/2 teaspoon of salt or adjust to your taste.

Step 12:- If you want a rich flavor, mix in 2 tablespoons of chopped cashews and 2 tablespoons of raisins. These add a delightful sweetness and crunch to the koftas.

Step 13:- Use your hands to combine everything into a smooth dough. Ensure there are no lumps, and the mixture holds together when shaped.

Step 14:- Take a small portion of the dough and roll it into a smooth ball using your palms. Repeat this process to make balls from the remaining dough. Ensure they are uniform in size so they cook evenly.

Set the koftas aside on a plate.

Fry the Koftas

Step 15:- Pour enough oil into a deep frying pan or wok to submerge the koftas. Heat the oil on medium heat. To test if it’s ready, drop a small piece of dough into the oil, it should sizzle and rise to the surface slowly.

Step 16:- Gently slide 3-4 koftas into the hot oil. Avoid overcrowding the pan. Fry them on medium heat, turning occasionally, until they are golden brown and crispy on all sides. This usually takes 3-4 minutes per batch.

Step 17:- Once fried, use a slotted spoon to remove the koftas from the oil. Place them on a plate lined with paper towels to soak up any excess oil. Fry the remaining koftas in batches, following the same steps.

Your golden, crispy koftas are now ready to be added to the creamy gravy..

Assemble Malai Kofta

Step 18:- Before assembling, ensure the gravy is warm. Reheat it on low heat if needed. Stir gently to keep the creamy texture smooth and even.

Step 19:- Gently place the fried koftas into the warm gravy one by one. Be careful not to overcrowd the pan or stir too much, as the koftas are delicate and can break.

Step 20:- Let the koftas sit in the gravy for 2-3 minutes to absorb the flavors. Do not leave them for too long, as they may become too soft and fall apart.

Step 21:- (Optional):- If the gravy seems too thick after adding the koftas, add a small amount of hot water to adjust the consistency. Stir gently to mix.

Step 22:- Drizzle a little fresh cream over the top of the dish to make it look rich and creamy. Sprinkle some freshly chopped coriander leaves for added color and flavor.

Step 23:- Serve the assembled Malai Kofta hot with naan, roti, or steamed basmati rice. The combination of crispy koftas and creamy gravy tastes best when fresh and warm.

Your restaurant-style Malai Kofta is now ready to enjoy. Serve it with love.

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Expert Tips

Use Fresh Ingredients:- Always use fresh paneer for the softest koftas. If the paneer is too dry, knead it well to make it smooth before using.

Mash Potatoes Properly:- Ensure the boiled potatoes are well-mashed without any lumps. Lumps can make the koftas break while frying.

Bind the Koftas Correctly:- Add enough cornflour (or all-purpose flour) to the kofta mixture to bind it properly. If the mixture feels too soft, add a little more flour.

Keep the Koftas Smooth:- Roll the koftas smoothly without cracks. Cracks can cause the koftas to break while frying.

Fry on Medium Heat:- Always fry the koftas on medium heat. If the oil is too hot, the outside will burn quickly while the inside remains uncooked. If the oil is too cold, the koftas will absorb too much oil.

Make Gravy Silky:- Blend the tomatoes and cashews into a smooth paste for a silky gravy. Straining the gravy after cooking can also make it extra smooth and restaurant-like.

Add Cream at the End:- Always add fresh cream at the end of cooking the gravy to retain its rich texture and avoid curdling.

Don’t Soak Koftas for Too Long:- Add the koftas to the gravy just before serving. Letting them sit too long in the gravy can make them too soft and cause them to break.

Make Ahead Option:- You can prepare the koftas and gravy separately in advance. Store them separately and assemble them just before serving to keep the koftas fresh.

Follow these tips, and your Malai Kofta will turn out perfectly every time.

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Recipe Card

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Missi Roti Recipe | How to Make Missi Roti

Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 5 People

Ingredients:

For the Koftas:

Paneer: 1 cup (crumbled)
Potatoes: 2 medium-sized (boiled and mashed)
Cornflour: 2 tablespoons (or all-purpose flour)
Raisins: 2 tablespoons (optional)
Cashews: 2 tablespoons (chopped, optional)
Salt: 1/2 teaspoon
Oil: For frying

For the Gravy:

Tomatoes: 3 medium-sized (pureed)
Onion: 1 medium-sized (finely chopped)
Cashews: 2 tablespoons (soaked and blended into a paste)
Ginger-Garlic Paste: 1 teaspoon
Fresh Cream: 1/2 cup
Turmeric Powder: 1/2 teaspoon
Red Chili Powder: 1 teaspoon
Garam Masala: 1 teaspoon
Cumin Powder: 1/2 teaspoon
Coriander Powder: 1/2 teaspoon
Butter or Oil: 2 tablespoons
Sugar: 1/2 teaspoon (optional)
Salt: 1/2 teaspoon (adjust to taste)
Water: 1 cup

For Garnish:

Fresh Coriander Leaves: Chopped
Fresh Cream: A drizzle

Step-by-Step Instructions:

1. Preparation

Boil and mash the potatoes.
Crumble the paneer.
Soak cashews and blend them into a smooth paste.

2. Make the Gravy

Heat butter or oil in a pan. Add the chopped onions and sauté until golden.
Add ginger-garlic paste and cook for 1 minute.
Mix in tomato puree and cook until the oil separates.
Add turmeric, red chili powder, cumin powder, coriander powder, and garam masala. Stir well.
Add the cashew paste and cook for 2 minutes.
Pour in water, bring to a boil, and simmer for 5-7 minutes.
Stir in fresh cream, sugar (if using), and salt. Simmer for 2 more minutes.

3. Make the Koftas

Combine paneer, mashed potatoes, cornflour, salt, raisins, and cashews in a bowl. Mix well.
Shape the mixture into small, round balls.

4. Fry the Koftas

Heat oil in a deep frying pan.
Fry the koftas on medium heat until they turn golden brown.
Remove and place them on a paper towel to drain excess oil.

5. Assemble Malai Kofta

Add the fried koftas to the hot gravy. Let them soak for 2-3 minutes.
Garnish with fresh coriander leaves and a drizzle of cream.
Serve hot with naan, roti, or basmati rice.

Enjoy this creamy and flavorful dish with family and friends.

Nutritional Value

Malai Kofta is a delicious and indulgent dish that combines the richness of cream and paneer with the goodness of vegetables. Here is the detailed nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value (based on a 2,000-calorie diet)	Health Benefits
Calories	400 kcal	20%	Provides energy for daily activities; ideal for special occasions or treat meals.
Protein	10 g	20%	Supports muscle repair, growth, and overall cellular function.
Carbohydrates	25 g	8%	Provides sustained energy and helps maintain blood sugar levels.
Dietary Fiber	3 g	12%	Aids digestion and helps regulate cholesterol and blood sugar.
Total Fat	28 g	43%	Contains essential fats for brain function and cellular health.
Saturated Fat	12 g	60%	Adds richness; should be consumed in moderation for heart health.
Cholesterol	40 mg	13%	Moderate levels, mostly from cream and paneer.
Sodium	450 mg	19%	Maintains fluid balance; moderate levels make it flavorful without being too salty.
Potassium	300 mg	8%	Supports muscle function and heart health.
Calcium	200 mg	15%	Strengthens bones and teeth, contributed by paneer and cream.
Iron	2 mg	11%	Essential for red blood cell production and energy levels.
Vitamin A	600 IU	12%	Promotes good vision, immune support, and skin health.
Vitamin C	10 mg	12%	Boosts immunity and enhances iron absorption.
Magnesium	40 mg	10%	Helps with nerve function and bone health.
Phosphorus	150 mg	15%	Vital for strong bones, teeth, and energy storage.
Zinc	1 mg	7%	Enhances immunity and supports wound healing.
Vitamin B6	0.2 mg	12%	Assists in protein metabolism and neurotransmitter production.
Folate (B9)	100 mcg	25%	Supports cell function and prevents anemia.
Vitamin E	2 mg	13%	Acts as an antioxidant, protecting cells from oxidative stress.
Copper	0.2 mg	10%	Helps in iron absorption and energy production.
Selenium	2 mcg	3%	Supports thyroid function and reduces oxidative stress.
Manganese	0.5 mg	25%	Contributes to bone health and helps metabolize carbohydrates and fats.

Malai Kofta is a dish that combines indulgence and nutrition. While it’s calorie-dense and best suited for occasional meals, it also offers a variety of essential nutrients, making it a delightful addition to your meal plan.

Store and Reheat Malai Kofta

Storing and reheating Malai Kofta is simple, so you can enjoy it later without losing its taste. Let's see how to store and reheat Malai Kofta.

How to Store Malai Kofta

Separate the Koftas and Gravy:- To keep the koftas fresh and prevent them from becoming too soft or breaking, store the fried koftas and the gravy in separate containers.

Cool Before Storing:- Let both the koftas and the gravy cool completely to room temperature before placing them in the fridge. This prevents condensation, which can make the dish soggy.

Use Airtight Containers:- Store the koftas in a clean, airtight container to keep them fresh. Pour the gravy into another airtight container or a lidded bowl.

Refrigeration:- Place the containers in the refrigerator. The koftas and gravy can be stored for up to 2-3 days.

Freezing Option:- If you want to store the dish for longer, you can freeze the gravy in a freezer-safe container for up to 2 months. Avoid freezing the koftas as they may lose their texture after thawing.

How to Reheat Malai Kofta

Reheat the Gravy:- Transfer the gravy to a pan or pot and heat it on low to medium heat. Add a splash of water or milk to adjust the consistency if it has thickened during storage. Stir gently to ensure even heating.

Reheat the Koftas:- Warm the koftas separately to maintain their texture. You can do this in a microwave for 30-40 seconds or heat them in an oven at 180°C (350°F) for 5-7 minutes.

Combine Before Serving:- Once the gravy is warm, gently place the reheated koftas into the gravy. Let them soak for 1-2 minutes so they absorb the flavors without becoming too soft.

Garnish and Serve:- Garnish with fresh cream and coriander leaves before serving to make the dish look and taste fresh again.

By following these steps, you can enjoy the same delicious Malai Kofta even after storing it.

Conclusion

Malai Kofta is a perfect blend of rich flavors and creamy textures. This restaurant-style recipe brings together soft, melt-in-your-mouth koftas made from paneer and potatoes, paired with a luscious gravy that’s a mix of tomatoes, cashews, and cream. Whether it’s a family gathering or a special occasion, this dish is sure to impress everyone at the table.

In this post, we’ve shared a step-by-step guide to help you make Malai Kofta with ease. From preparing the soft koftas to making the smooth, velvety gravy, each step is designed to simplify the cooking process for you. We’ve also included expert tips, such as how to prevent koftas from breaking and how to ensure the gravy is silky smooth. Plus, with suggestions for healthier variations and storage methods, you’ll find everything you need to recreate this delightful dish in your own kitchen.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Malai Kofta turned out. Cooking at home allows you to enjoy the satisfaction of creating a restaurant-style dish with love and care.

FAQs About Malai Kofta Recipe

1. What is Malai Kofta made of?
Malai Kofta is made of soft balls (koftas) prepared with paneer, boiled potatoes, and spices. The koftas are fried until golden and served in a creamy tomato-cashew gravy.

2. Can I bake or air-fry the koftas instead of frying?
Yes, you can bake or air-fry the koftas for a healthier option. Just brush them with oil and cook until golden brown.

3. Why do my koftas break while frying?
Koftas may break if the mixture lacks proper binding. Ensure you add enough cornflour or all-purpose flour and mash the ingredients thoroughly to avoid lumps.

4. Can I make the gravy ahead of time?
Yes, you can prepare the gravy in advance and store it in the refrigerator for 2–3 days. Reheat it before serving and add the koftas freshly.

5. What can I serve with Malai Kofta?
Malai Kofta pairs well with naan, roti, jeera rice, or steamed basmati rice. You can also serve it with paratha for a hearty meal.

6. What if I don’t have cashews for the gravy?
You can use almonds instead. Soak them in hot water, peel off the skin, and blend them into a smooth paste.

7. Can I use store-bought paneer for this recipe?
Yes, store-bought paneer works perfectly. If it feels hard, soak it in warm water for 10 minutes to soften it before using.

8. What is the difference between Malai Kofta and Korma?
Malai Kofta features fried paneer and potato balls (koftas) served in a creamy tomato-cashew gravy. Korma, on the other hand, is a slow-cooked curry made with meat or vegetables in a rich, creamy gravy with yogurt, cream, and nuts, often flavored with aromatic spices.

9. Can a diabetic eat Malai Kofta?
Malai Kofta is high in cream and carbohydrates, so it may not be ideal for diabetics if eaten in large quantities. However, a diabetic can enjoy it in moderation by making healthier adjustments like reducing cream, using low-carb alternatives, and controlling portion sizes.

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Malai Kofta Recipe | Paneer Kofta (Restaurant Style)

What is Malai Kofta | Paneer Kofta