Malai Kofta

Malai Kofta is a very popular North Indian vegetarian dish where kofta( balls) are made of potato and paneer which is deep fried and served in a creamy, onion tomato based curry.

Simply, malai is creamy/buttery and kofta is spiced balls ( made of potato and paneer in this dish). Cashews are used to make it creamy and finally fresh cream added on top increases the richness of the gravy.

Malai kofta is the favourite for most of us!! I just love these North Indian dishes. Cooking them and tasting at home gives immense pleasure!!

Normally, any dish prepared in restaurant-style at home requires many ingredients and steps to be followed. If you understand the steps in a proper way, it is very easy to make them at home❤

Kofta balls are deep fried first and the gravy is prepared separate. Just before serving, add gravy to the kofta balls. This helps to keep the balls crisp when tasting.

Malai kofta goes well with paratha, naan, garlic naan, roti or simply jeera rice. Basmati rice cooked and served along with malai kofta tastes better too.

I have explained all the steps in brief to make this mouth-watering Malai Kofta recipe at home . Please go through the explanations carefully 😊

A must try recipe ❤


1 cup= 200 ml.

To make kofta( balls):

  • Boiled potato- 2 ( grated to make 1 heaped cup)
  • Paneer- 200 gms. ( grated to make 1 heaped cup)
  • Corn flour- 2 and a half tbsp
  • Green chilli- 1 or 2 ( chopped finely to small)
  • Raisins- 2 tbsp
  • Cashews- 2 tbsp ( cut to small pieces)
  • Coriander leaves- 2 tbsp ( chopped)
  • Salt- as needed.

To make gravy:

  • Onion- 2 big ( finely chopped lengthwise, 2 cups)
  • Tomato- 3 big ( finely chopped, 1 and a half cup)
  • Cashewnut- 8 to 10
  • Ginger garlic paste- 1 tsp
  • Cumin seeds- 1 tsp
  • Chilli powder with coriander powder mix- 2 tsp( if using chilli powder and coriander powder separate use 1 tsp each)
  • Turmeric powder- 1/4th tsp
  • Garam masala- 1/2 tsp
  • Bay leaf- 1
  • Cinnamon stick- 1 inch
  • Cloves- 2
  • Cardamom pods- 2
  • Kasuri methi- 1 tsp
  • Fresh cream- 3 to 4 tbsp
  • Coriander leaves- little to garnish finally
  • Salt- as needed.


Heat 1 tbsp of ghee in a pan/kadai.
Add the finely chopped onions.
Saute them till they turn translucent and the colour starts to turn golden.
Add the ginger garlic paste and saute till the raw smell of ginger garlic goes away.
Once the raw smell of ginger garlic goes away, add the tomatoes.
Saute till the tomatoes turn little soft.
Then add the cashews.
Cover it with a lid and cook till everything turn completely soft.
Once opened.
Cool it down completely.
Transfer it to a mixer jar once it is cooled down. Add half a cup of water since we haven’t added water anywhere before( add as needed only) and blend till it is completely smooth and soft.
Blended to smooth.
Now take a sieve and strain the puree through a sieve.

The strained smooth puree is ready in a bowl.
Heat 1 tbsp of ghee in a pot. Keep the flame in low to medium. Add bay leaf, cinnamon stick, 2 clove, 2 cardamom pods, 1 tsp of cumin seeds.
Add 2 tsp of chilli powder with coriander powder mix and 1/4th tsp of turmeric powder.
Let the masala get cooked for 20 seconds. Do not burn them. Remember flame is in low to medium.
Add the smooth onion tomato puree now. Stir everything together.

Add 3/4th to 1 cup of water if the gravy is thick.

Cover and cook for 10 to 14 minutes keeping the flame in low.
Once opened, you could see little oil on top.
Add garam masala. Crush kasuri methi in hands and add it. Cook for 1 minute. Check for the salt now.
Then add 3 to 4 tbsp of fresh cream .
Stir it. Close it with a lid and cook for 1 more minute in very low flame.
Once opened, garnish with chopped coriander leaves. Switch off the flame. Gravy is ready.

Boil two potatoes. The potatoes are boiled till they are just done. They shouldn’t become mushy or soggy. Make sure not to use overcooked, mushy, soggy potatoes in this recipe. Then the balls won’t turn crisp. Once just boiled, peel the skin and grate it or crumble it. I grated it.
Add the grated potato and grated paneer in a bowl. Add all the rest ingredients except corn flour mentioned in “to make kofta(balls)”.
Start to mix everything together with spoon or hand till combined.
Now add the cornflour. Cornflour absorbs the moisture from the potato and paneer. Check if the salt is enough.
Roll into a big ball to form a dough.
Now divide it into equal small balls. Roll it inbetween the hands. Push the raisins inside the balls using fingers if it pops out.
Ready. Before deep frying, the prepared balls can be gently rolled over cornflour taken in a bowl. Dust the excess flour.This step is optional. I didn’t do it.
Heat oil in a pan or kadai. Once the oil is hot enough to deep fry, keep the flame in medium. Add the balls with space inbetween them.
Keep rolling the balls after some time so that all the sides get cooked evenly to golden brown. The balls should turn crisp.
Place the balls in a kitchen towel/tissue paper to remove excess oil if needed.
Kofta ( balls) are ready. It is very crisp.
Keep the kofta balls in a bowl and add gravy on top just before serving. Malai Kofta ready.


  • 1 tbsp of butter along with little oil can be used in place of ghee.
  • Do not overcook potatoes. If it is soggy and mushy, then the balls won’t be crisp and stiff.
  • Please go through all the steps carefully.