Malai Kofta is a festive North Indian dish of soft paneer-and-potato dumplings, deep-fried until golden and served in a rich, creamy tomato-cashew gravy. It’s a popular special-occasion favourite among vegetarians, often served at celebrations and weekend meals.
Malai Kofta at a Glance
| Cuisine | North Indian |
|---|---|
| Country | India |
| Meal | Dinner |
| Course | Main / Curry |
| Food Type | Vegetarian |
| Difficulty | Hard |
| Preparation | 30 minutes |
| Cooking | 35 minutes |
| Total time | About 65 minutes |
| Servings | 4 |
| Suggested serving | 3 koftas with gravy |
Malai Kofta Ingredients
- For koftas: 200g paneer, grated;
- 2 medium potatoes, boiled and mashed;
- 2 tbsp cornflour;
- 1/4 tsp garam masala;
- salt to taste;
- a few chopped cashews and raisins (optional, for stuffing);
- oil for deep frying. For gravy: 4 tomatoes, chopped;
- 12-15 cashews;
- 1 onion, chopped;
- 1 tbsp ginger-garlic paste;
- 1/2 tsp red chilli powder;
- 1/2 tsp garam masala;
- 2 tbsp cream;
- 1 tbsp butter;
- salt to taste;
- coriander leaves to garnish.
How to Make Malai Kofta
- Mix grated paneer, mashed potato, cornflour, garam masala and salt into a smooth, firm dough.
- Shape into small balls, optionally stuffing a few cashews and raisins into the centre of each.
- Heat oil for deep frying; fry the koftas on medium heat until golden brown on all sides. Drain on paper towels.
- For the gravy, simmer tomatoes, cashews and onion in a little water until soft, then blend into a smooth puree.
- Heat butter in a pan; add ginger-garlic paste and cook briefly.
- Add the tomato-cashew puree and cook for 8-10 minutes until thickened and the raw smell disappears.
- Add red chilli powder and salt; simmer for a few minutes.
- Stir in cream and garam masala; place the koftas in a serving bowl and pour the hot gravy over just before serving.
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Cooking Tips
Keep the kofta mixture firm and not too wet, or they will break apart while frying — add a little extra cornflour if needed. Fry at medium heat so the koftas cook through without burning the outside. Add koftas to the gravy just before serving, as they soften and can break down if left sitting in the gravy too long.
Variations
Bake or air-fry the koftas for a lower-oil version, though texture will be slightly firmer than deep-fried. A pinch of Kashmiri chilli powder gives the gravy a vibrant colour without excess heat.
Substitutions
Use only potato without paneer for a simpler, lower-cost kofta base.
What to Serve With Malai Kofta
Naan, roti, or jeera rice.
Storage & Reheating
Storage: Gravy keeps refrigerated for up to 2 days; store koftas separately and combine just before serving to keep them from getting soggy.
Reheating: Reheat gravy on the stovetop; warm koftas separately in an oven or air fryer to help retain some crispness before combining.
Malai Kofta Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 420 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 30 g |
| Fat | 28 g |
| Fiber | 3 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A festive, protein-rich curry; note it is deep-fried and cream-based, so best enjoyed as an occasional special-occasion dish.
Age & Serving Guidance
Given the frying and richness, better suited to older children and adults rather than as an early toddler food.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains dairy (paneer, cream, butter) and cashews (tree nut).
Use fresh oil for frying and fresh paneer.
Malai Kofta FAQs
Why do my koftas break apart while frying?
The mixture is likely too wet; add a little extra cornflour or mashed potato to firm it up before shaping.
Can I bake the koftas instead of frying?
Yes, baking or air-frying gives a lower-oil result, though the texture will be firmer than deep-fried koftas.
Why did my koftas turn soggy in the gravy?
This happens if they sit in the hot gravy too long; add them just before serving to keep them intact.
Can I make the koftas ahead of time?
Yes, fry them ahead and store separately from the gravy; combine and reheat gently just before serving.
Is malai kofta very rich?
Yes, it’s a festive dish with cream, butter and fried koftas, so it’s best enjoyed occasionally rather than as an everyday meal.
Can I make malai kofta without deep frying?
Yes, though the classic texture comes from frying; baking or air-frying are common lower-oil alternatives.
What’s the difference between malai kofta and paneer butter masala?
Malai kofta includes fried paneer-potato dumplings in the gravy, while paneer butter masala uses plain paneer cubes.
What can I serve with malai kofta?
Naan, roti, or jeera rice are the classic pairings for this rich curry.
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