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A finished dish of malai kofta recipe fried paneer balls in creamy tomato gravy, garnished with cilantro and a drizzle of cream.

Malai Kofta Recipe

Rich and creamy Malai Kofta recipe paneer and potato dumplings in a cashew-tomato gravy. A restaurant-style curry that’s surprisingly easy to make at home.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Indian, Mughlai
Keyword: Malai kofta Ingredients, Malai kofta recipe hebbars Kitchen, Malai Kofta recipe in Hindi, Malai Kofta Recipe Ranveer Brar, Malai Kofta recipe Sanjeev Kapoor, Malai kofta recipe white gravy, Paneer Kofta recipe, Veg kofta recipe
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 450kcal
Cost: $17

Equipment

  • 1 Heavy-Bottomed Pot (For cooking gravy)
  • 1 High-speed blender (To puree gravy smooth)
  • 1 Fine mesh strainer (For restaurant-style smoothness)
  • 1 Slotted spoon (For frying)
  • 1 Deep frying pan (For kofta)

Ingredients

For the Kofta Balls

  • 1 cup Fresh paneer - Mashed
  • 2 medium Boiled potatoes - Mashed
  • 1 teaspoon Ginger-garlic paste - Fresh
  • 1 Green chili - Finely chopped
  • 2 tablespoon Fresh coriander - Chopped
  • 2–3 tablespoon Cornstarch - Add until mixture holds
  • ½ teaspoon Cumin powder
  • ½ teaspoon Garam masala
  • ¼ teaspoon Red chili powder
  • ½ teaspoon Salt - To taste

For the Rich Tomato Gravy

  • 4 Ripe tomatoes - Chopped
  • ½ cup Raw cashews - Soaked 15 minutes
  • 2 medium White onions - Sliced
  • 1 teaspoon Fresh ginger - Minced
  • 3 cloves Garlic - Minced
  • 2 Bay leaves
  • 3 Green cardamoms
  • 1 stick Cinnamon
  • 3 tablespoon Butter
  • ½ cup Heavy cream
  • 1 teaspoon Kashmiri red chili pwd
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Salt - To taste

Finishing Touches

  • ½ teaspoon Garam masala –
  • 2 tablespoon Fresh cream –
  • 1 teaspoon Kasuri methi - Dried fenugreek leaves
  • Fresh coriander - For garnish

Instructions

  • Mash paneer and potatoes, soak cashews, and prepare all spices.
    A pan with mashed paneer and potatoes being cooked, seasoned with pepper.
  • Mix paneer, potatoes, and spices, shape balls, and fry until golden.
    Paneer kofta balls frying in oil in a pan until golden brown and crispy.
  • Sauté onions with spices, add tomatoes and cook until oil separates.
    A pot of onion-tomato masala with whole spices and cashews simmering in oil.
  • Add cashews, blend mixture smooth, strain, and enrich with cream and butter.
    A saucepan of creamy golden gravy being whisked, flecked with herbs and spices.
  • Combine fried koftas with sauce and garnish with cream and coriander.
    A finished dish of malai kofta recipe fried paneer balls in creamy tomato gravy, garnished with cilantro and a drizzle of cream.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1plate | Calories: 450kcal (23%) | Carbohydrates: 28g (9%) | Protein: 12g (24%) | Fat: 32g (49%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 55mg (18%) | Sodium: 620mg (27%) | Potassium: 640mg (18%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 1200IU (24%) | Vitamin C: 18mg (22%) | Calcium: 280mg (28%) | Iron: 3mg (17%)
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