Some foods have a spiritual effect, while others satisfy hunger. Malai Kofta is a member of the second group. A platter of this dish, which consists of golden, crispy koftas swimming in a smooth, creamy tomato-cashew gravy, feels more like a treat than food when it is placed on the table.
Malai Kofta is a celebration on a plate, not just a curry.
Whether you’re preparing for guests, throwing a dinner party, or simply giving your family a special treat, this North Indian mainstay never fails to impress. Even celebrities enjoy this dish because it is so well-liked. Fascinating facts? Malai Kofta has been a staple at Bollywood parties for decades. It is regarded as one of Amitabh Bachchan’s favorite comfort foods ever!
What’s the best part? With a few basic ingredients and a little effort, you can make Malai Kofta at home, even though it looks like a Difficult restaurant dish. What took place? The gravy is so good that you want to close your eyes and savor every bite, and the koftas are soft on the inside and crunchy on the outside.
Why You’ll Love This Recipe
- Restaurant-Style at Home: It’s creamy, rich, and decadent, but easy to make at home.
- Great for special occasions, whether it’s a birthday, anniversary, or holiday meal.
- Koftas can be cooked with paneer, potatoes, or even a variety of vegetables.
- You can change the creaminess and spice levels to fit your taste.
- Crowd-Pleaser: This one will win over even people who say they don’t like curry.
Ingredients for Malai Kofta
For Koftas:
- 1 cup of grated paneer (Cottage Cheese) with a Soft texture for koftas.
- 2 medium boiled potatoes, mashed (To hold things together and make them soft).
- Salt and spices to taste.
- 2 tablespoons of cornflour (helps hold the koftas together and keep them crisp).
- 2 tablespoons of chopped nuts (cashews or raisins) for traditional stuffing.
- Oil—For frying things in deep fat.
For Gravy:
- 2 medium onions, chopped very small.
- Three medium tomatoes, pureed.
- 10–12 cashews, soaked (to make them creamy).
- 1 tablespoon of ginger-garlic paste
- One to two green chilies
- Whole spices: cardamom, bay leaf, and cinnamon.
- Spices that are ground up: turmeric, red chili, coriander powder and garam masala.
- ¼ cup of cream (for richness).
- Butter and oil are used for cooking.
- Salt and sugar to balance the flavors.
Step-by-Step Instructions
Step 1: Make the Koftas
- In a bowl, mix together the grated paneer, mashed potatoes, cornflour, salt and a little bit of garam masala.
- Make little balls out of the mixture.
- Put Chopped Cashews and Raisins in each one.
- Make smooth balls out of it.
- Deep fry over medium heat until the food is Golden brown. Let it drain on paper towels.
Step 2: Prepare the Gravy
- Heat 1 tablespoon of butter and 2 tablespoons of oil in a pan.
- Add cinnamon, bay leaf, and cardamom. Cook.
- Add the onions and cook until golden.
- Add the ginger-garlic paste and chilies. Cook until the raw meat odor is eliminated.
- Simmer until the oil separates after adding the tomato puree.
- To make a paste, combine the cashews with a small amount of water. Add the gravy.
- Include the red chili powder, turmeric, salt, and coriander powder. Take care when cooking.
- To smooth it out, add the cream and Garam Masala.
Step 3: Assemble
- Transfer the koftas to a serving platter and drizzle with the hot gravy right before serving.
- Top with whipped topping and cilantro leaves.
Tips for the Perfect Malai Kofta
- Do not add koftas to gravy in advance—they may break. Add just before serving.
- For lighter gravy, replace cream with milk and reduce butter.
- For richer flavor, fry onions till Caramelized before adding tomato puree.
- Always fry koftas on medium heat to cook evenly inside and out.
Recipe Variations
- Veggie Kofta – Add grated carrots, beans, and peas to the mixture.
- Stuffed Kofta – Add paneer cubes inside instead of nuts.
- Healthier Version – Air-fry or bake koftas instead of deep-frying.
- No Onion No Garlic Version – Replace with boiled pumpkin and cashew paste for sweetness.
Serving Suggestions
Malai Kofta pairs best with:
- Butter Kulcha, Tandoori Roti, or Naan.
- Jeera rice or steam-cooked Basmati rice.
- A simple side of boondi raita or cucumber salad.
Storage & Make-Ahead Tips
- Gravy: This can be prepared the day before and kept in the refrigerator.
- Koftas: Keep in the refrigerator separately. Before serving, reheat and add.
- Koftas taste best fresh, but gravy keeps well in the freezer for up to a month.
FAQs
- Why did my koftas break while frying?
Either the mixture was too moist or oil wasn’t hot enough. Add More Cornflour for binding. - Can I make this recipe without cream?
Yes, substitute cream with milk + 2 tbsp cashew paste. - Can I prepare koftas in advance?
Yes, fry them and keep aside. Add to gravy only while serving. - Is Malai Kofta vegetarian?
Yes, completely vegetarian and can be made vegan by skipping cream/butter.
Printable Recipe Card
Conclusion
Malai Kofta is more than just a curry; it’s a bowl of absolute luxury. The koftas are crispy on the outside and soft on the inside, and they soak up the velvety, nutty and creamy gravy like little sponges of Happiness. This is the Kind of food that makes you stop, close your eyes, and enjoy the moment.
And here’s the truth: if you’ve only had Malai Kofta in Restaurants, you’ve missed out. When you prepare it at home, it’s more than simply food it’s an event. Once you learn this Recipe, your family and friends will want more, and they might even beg you to tell them how to make it. This meal isn’t Simply popular in Indian homes; it’s also a favorite among celebrities. So why not add a little bit of Grandeur and fame to your Dinner table Tonight?
