Malai Kofta

Ingredients

• 15 mloil (avocado oil was used)
• 1bay leaf
• 1-inch piececinnamon stick
• 4whole green cardamom pods, lightly crushed
• 3cloves
• 1 teaspoonshahi jeera (caraway seeds)
• 22 ggarlic cloves, roughly chopped (about 6–7 large cloves)
• 16 gginger, roughly chopped (a 1.5-inch piece)
• 1green chilli, chopped
• 190 gyellow onion, chopped (1 large)
• 390 gtomatoes, chopped (2 large)
• 12whole raw cashews
• 475 ml (2 cups; 16 fl oz)water
• 28 gunsalted butter
• 5 mloil
• 1 teaspoonground coriander
• 1/4 teaspoonKashmiri red chilli powder
• 1/2 teaspoon, or to tastesalt
• 1 teaspoonsugar
• 1/8 teaspoon, or more to tastegaram masala
• 2 teaspoonskasuri methi (dried fenugreek leaves), crushed
• 45 ml (3 tablespoons)double cream
• A pinchground cardamom
• To garnishfresh coriander
• 225 g (1 cup)boiled potatoes, mashed
• About 110 g (1 cup)paneer, grated
• 1 tablespoonginger, finely chopped
• 1.5 tablespoonsfresh coriander, chopped
• 1green chilli, chopped
• 1 tablespooncashews, chopped
• 1 tablespoongolden raisins, chopped
• 1.5 tablespoonscornflour
• 1/2 teaspoonsalt
• 1/4 teaspoonground white pepper
• 1/4 teaspoonground cardamom
• As neededoil for frying (sunflower oil was used)

Instructions

1. 1

   Sizzle the spices

   Heat a pan over medium heat. Add 15 ml oil, then the bay leaf, cinnamon, green cardamom, cloves and shahi jeera. Let the spices sizzle for a few seconds.

2. 2

   Soften the aromatics

   Add the chopped garlic, ginger, green chilli and onion. Sauté for about 2 minutes without browning the onion.

3. 3

   Cook the tomatoes

   Stir in the tomatoes, cashews and 475 ml water. Cover and cook for about 10–12 minutes, until the tomatoes have softened.

4. 4

   Blend the gravy

   Let the mixture cool for about 15 minutes. Remove the bay leaf, transfer the mixture to a blender and blend until smooth. Strain the purée into a bowl for a very smooth gravy.

5. 5

   Season the gravy

   Return the same pan to medium heat. Add the butter and 5 ml oil; once the butter has melted, stir in the purée and cook for 2 minutes. Add the ground coriander, Kashmiri chilli powder, salt, sugar and garam masala, then cook for 2–3 minutes.

6. 6

   Finish the gravy

   Stir in the crushed kasuri methi and cream. Cook for a further 2–3 minutes over medium-low heat, then sprinkle with a pinch of ground cardamom. Set the gravy aside.

7. 7

   Mash the potatoes

   Boil the potatoes in a stovetop pressure cooker for 8–9 whistles. They can cook while you make the gravy. Once cooked, cool them slightly, peel and mash.

8. 8

   Mix the kofta

   Put the mashed potatoes, grated paneer, finely chopped ginger, coriander, green chilli, chopped cashews, raisins, cornflour, salt, white pepper and ground cardamom in a large bowl. Mix by hand to form a dough.

9. 9

   Shape the balls

   Take portions of the mixture and roll them between your palms into round koftas. Repeat with the remaining mixture; the original recipe makes 9 koftas of about 40–42 g each.

10. 10

    Fry until golden

    Heat enough frying oil in a kadai over medium-high heat. When the oil is hot, add the koftas and fry until golden on both sides. Transfer them to a paper towel. For shallow-frying, press the koftas into flatter patty shapes first.

11. 11

    Serve with gravy

    Arrange the koftas on a plate and spoon over the gravy, or spread gravy on the plate and place the koftas on top. Garnish with cream and coriander. For softer koftas, simmer them in the gravy for 2 minutes; for a crisper exterior, add the gravy just before serving. Serve with naan or rice.

What is malai kofta?

Malai kofta is an Indian dish of kofta—here, potato-and-paneer balls—served in a creamy gravy. The name refers to the rich, cream-finished style of the sauce.

This version builds flavour with whole spices, tomatoes and cashews, then blends and strains the base for a smooth finish. The koftas bring a soft centre and a lightly crisp fried outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 503 calories, 13g protein, 29g carbs, 32g fat.

The potatoes and any naan or rice supply most of the carbohydrate, while butter, cream and frying oil contribute much of the fat. Paneer provides protein, with smaller contributions from the cashews and potatoes. Serve a measured portion with vegetables and choose a moderate amount of naan or rice to round out the plate.

Build a smooth tomato gravy

Whole spices: warming the bay leaf, cinnamon, cardamom, cloves and shahi jeera briefly in oil helps infuse the cooking fat before the onion and garlic go in.

Tomatoes and cashews: cook them until the tomatoes soften, then blend the mixture once it has cooled. Straining the purée is the step that removes small pieces for a particularly even sauce.

Keep the onion pale

Onion: sauté it with the garlic, ginger and green chilli for about 2 minutes, stopping before it browns. This follows the recipe’s lighter, smooth gravy approach rather than adding a browned-onion flavour.

Blending safely: allow the mixture to cool for about 15 minutes before processing. Hot liquid can splatter when blended, so don’t skip the cooling pause.

Make koftas that hold together

Potato and paneer: mash the boiled potatoes and combine them thoroughly with the grated paneer and remaining kofta ingredients. Cornflour helps bind the mixture into a dough that can be rolled.

Shaping: roll evenly sized portions between your palms. The recipe makes 9 pieces of about 40–42 g each, which helps them cook at a similar rate.

Watch the frying

Oil temperature: make sure the oil is hot before adding the koftas, as the recipe notes that they can stick or break apart if the oil is not ready. Fry until both sides are golden, then lift them onto a paper towel.

Shallow-frying: flatten the balls into patty shapes before cooking this way. It changes the shape but still gives you a browned kofta without deep-frying.

Choose your texture

Soft finish: let the fried koftas simmer in the gravy for 2 minutes before serving. They absorb some sauce and become tender.

Crisper finish: keep the koftas separate and spoon the gravy over them only at the table. This helps preserve the fried exterior.

What to serve alongside

Naan is a natural match for the creamy gravy and makes it easy to scoop up the sauce. Rice also works well as a simple base.

For a more balanced plate, add a fresh vegetable side, such as a salad or cooked greens, alongside a measured portion of kofta and naan or rice.

Recipe notes & tips

• Chop the gravy ingredients before heating the pan so they can be added in sequence without delay.
• Keep the onion from browning to follow the recipe’s intended gravy flavour.
• Cool the tomato mixture before blending, and strain it for a smoother sauce.
• Check that the frying oil is hot before adding the first kofta.
• For a crisper result, keep the koftas separate from the gravy until serving.
• For a softer result, simmer the fried koftas in the finished gravy for 2 minutes.

Variations

• Shallow-fried kofta: flatten the balls into patties and shallow-fry them as described in the method.
• Crisp serving: plate the gravy first and add the koftas just before eating.
• Soft serving: simmer the koftas in the gravy for 2 minutes before plating.
• Adjust the chilli: use less or more of the chopped green chilli to suit your preference.
• Serve with rice: replace naan with rice as the accompaniment.

Common mistakes to avoid

• Blending the gravy while hot: let it cool for about 15 minutes first to reduce the risk of splattering.
• Browning the onion: sauté for about 2 minutes and keep it pale for the intended flavour.
• Skipping the strain: pass the blended gravy through a strainer if you want the smooth finish described.
• Frying in oil that is not hot: heat the oil properly before adding koftas so they are less likely to stick or break apart.
• Adding gravy too early: wait until serving if you want the fried koftas to stay crisp.
• Making uneven koftas: portion and roll them to a similar size so they fry more evenly.

How to store

Store leftover gravy and koftas separately in airtight containers in the fridge for up to 3 days. Reheat the gravy gently in a pan and warm the koftas in the oven or air fryer; combine just before serving to help them keep their texture.

Frequently asked questions