Indian Malai Kofta Recipe (Creamy Paneer Kofta Curry)

Malai kofta is a rich and creamy North Indian curry made with fried potato and paneer koftas served in a smooth, aromatic gravy. The koftas are crisp and golden on the outside but soft inside, while the sauce is made with tomatoes, onions, cashews, cream and warming spices.

Paneer, an Indian cottage cheese, is combined with mashed potato to make the koftas, with cashews and raisins often added for extra texture and a subtle sweetness. The koftas are fried until golden before being served in the creamy curry sauce.

Malai kofta is a popular vegetarian dish in Indian restaurants and is particularly well suited to special occasions. Its rich sauce is ideal for serving with naan, roti or basmati rice.

In this version, the koftas are made from paneer and potato, which are combined with spices and shaped into balls before being fried.

The word malai refers to cream, while kofta refers to the balls or dumplings served in the curry. Indian kofta dishes can be made in many different ways, but paneer and potato are a particularly popular combination for malai kofta.

The gravy also varies between recipes. Some versions have a more tomato-forward sauce, while others are paler and creamier. Cashews are commonly blended into the gravy to give it a smooth texture and rich, slightly sweet flavour.

Origin & Cultural Significance

Kofta dishes have a long history across South Asian, Middle Eastern and Central Asian cuisines, with numerous variations developing over centuries. Malai kofta is particularly associated with North Indian cooking and is influenced by the rich, aromatic style of Mughlai cuisine.

Unlike many traditional kofta dishes made with meat, malai kofta is vegetarian. Paneer and potato are used to create soft koftas which are served in a luxurious gravy enriched with cashews and cream.

Today, malai kofta is a popular restaurant dish in India and around the world. Because of its rich ingredients and slightly more elaborate preparation, it is often associated with celebrations, dinner parties and special meals rather than everyday cooking.

What does Malai Kofta taste like?

Malai kofta has a rich, creamy and mildly spiced flavour. The paneer and potato koftas are soft and savoury, with cashews adding nuttiness and raisins providing occasional sweetness.

The gravy is smooth and aromatic rather than intensely hot, combining tomatoes, cashews and cream with spices such as cardamom, cinnamon, garam masala and chilli. The result is a slightly sweet, savoury and warming curry.

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Indian Malai Kofta Recipe

Yield: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Malai kofta is a rich North Indian curry made with golden potato and paneer koftas served in a creamy tomato, cashew and aromatic spice gravy.

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Ingredients

For the koftas

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• - Potatoes, boiled, peeled and mashed - 3 medium
• - Paneer, finely grated or crumbled - 1½ cups
• - Cornstarch - 3 tbsp
• - Cashews, finely chopped - 2 tbsp
• - Raisins, finely chopped - 1 tbsp
• - Garam masala - ½ tsp
• - Salt - ½ tsp
• - Oil, for frying

For the gravy

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• - Red onions, roughly chopped - 2
• - Roma tomatoes, roughly chopped - 5
• - Garlic cloves - 3
• - Fresh ginger, chopped - 2 tbsp
• - Cashews - 10
• - Water - ⅔ cup
• - Oil - 2 tbsp
• - Butter - 2 tbsp
• - Bay leaf - 1
• - Cinnamon stick - 1
• - Cloves - 4
• - Green cardamom pods - 3
• - Red chilli powder - 1 tsp
• - Ground coriander - 1½ tsp
• - Garam masala - 1 tsp
• - Malai or heavy cream - ½ cup
• - Salt - 1 tsp
• - Water - as needed

Instructions

1. Add the mashed potatoes, paneer, cornstarch, cashews, raisins, garam masala and salt to a large bowl. Mix until everything comes together into a soft but workable mixture.
2. Divide the mixture into approximately 16 to 18 equal portions and roll each one between your palms to form a smooth ball.
3. Heat around 1 inch of oil in a deep frying pan over medium heat. Test one kofta first. If it breaks apart, mix a little more cornstarch into the remaining mixture.
4. Fry the koftas in batches, turning occasionally, until evenly golden. Avoid overcrowding the pan.
5. Remove the koftas with a slotted spoon and transfer them to a paper towel-lined plate to drain.
6. To make the gravy, place the onions, tomatoes, garlic, ginger, cashews and ⅔ cup water in a saucepan. Bring to a gentle simmer and cook for 15 to 20 minutes, until the onions and tomatoes are very soft.
7. Allow the mixture to cool slightly, then transfer it to a blender or food processor and blend until completely smooth.
8. Heat the oil and butter in a large pan over medium heat. Add the bay leaf, cinnamon, cloves and cardamom and cook for around 30 seconds, until fragrant.
9. Add the blended onion and tomato mixture along with the chilli powder, ground coriander and salt. Cook for 5 to 8 minutes, stirring regularly.
10. Add a little water as required until the gravy reaches a smooth, pourable consistency. Simmer gently for another 5 minutes.
11. Stir in the garam masala and cream. Cook over low heat for 1 to 2 minutes, without allowing the sauce to boil vigorously.
12. Place the koftas into serving bowls and spoon the hot gravy over them just before serving.
13. Serve immediately with naan, roti or basmati rice.

Notes

• If the kofta mixture feels too soft to shape, add a little extra cornstarch.
• Fry one kofta first to test the mixture before cooking the whole batch.
• For an extra-smooth restaurant-style gravy, pass the blended sauce through a fine sieve.
• Add the koftas to the gravy just before serving to prevent them becoming too soft.
• The amount of chilli can be reduced for a milder curry.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 36mgSodium: 740mgCarbohydrates: 37gFiber: 5gSugar: 6gProtein: 10g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.