Delicious And No. 1 Malai Kofta To Make At Home:

Malai Kofta


Malai kofta, a delectable Indian dish, seamlessly marries rich flavors with a creamy texture. Comprising deep-fried vegetable or paneer (Indian cottage cheese) balls, these koftas are immersed in a luscious tomato-based curry enriched with cream and aromatic spices. The koftas, crafted with meticulous care, offer a delightful contrast of crispiness on the outside and a melt-in-the-mouth interior. Potatoes, paneer, and assorted vegetables dance together in this culinary symphony, creating a harmonious blend of textures. The curry, a masterful concoction of tomatoes, onions, and spices, provides a velvety backdrop to the koftas.

Cream, the maestro of richness, elevates the dish to a new level, coating each kofta in a sumptuous embrace. The symphony of flavors includes a medley of aromatic spices, from cumin and coriander to garam masala, creating a tapestry that dances on the taste buds. Served with steaming basmati rice or freshly baked naan, malai kofta transcends the ordinary, inviting diners into a world where every bite tells a story of tradition and culinary finesse. The dish’s visual appeal, with its vibrant colors and inviting aroma, adds to the overall sensory experience. In essence, malai kofta is not just a meal; it’s a celebration of flavors, textures, and the rich culinary heritage of India.

Ingredients Required To Make Malai Kofta:

  • For Koftas:
  1. 2 cups grated paneer (cottage cheese)
  2. 1 cup boiled and mashed potatoes
  3. 2 tbsp cornflour
  4. Salt to taste
  5. 1/2 tsp red chili powder
  6. Oil for frying
  • For Curry:
  1. 2 cups tomato puree
  2. 1 cup finely chopped onions
  3. 1/2 cup cashew nuts (soaked in warm water)
  4. 1/4 cup cream
  5. 1 tsp ginger-garlic paste
  6. 1 tsp cumin powder
  7. 1 tsp coriander powder
  8. 1/2 tsp turmeric powder
  9. 1 tsp red chili powder
  10. 1 tsp garam masala
  11. Salt to taste
  12. 2 tbsp oil
  13. 1 cup water


  • For Koftas:
  1. In a mixing bowl, combine grated paneer, mashed potatoes, cornflour, salt, and red chili powder.
  2. Mix well to form a smooth dough. Divide the dough into small portions and shape them into round balls.
  3. Heat oil in a pan for frying. Deep fry the paneer and potato balls until golden brown. Remove and set aside.
  • For Curry:
  1. In a blender, blend soaked cashew nuts into a smooth paste.
  2. In a pan, heat oil. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and sauté for a minute. Add tomato puree and cook until the oil separates.
  4. Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes.
  5. Add cashew paste and cook for a few minutes until the mixture thickens.
  6. Add water to achieve the desired consistency. Bring the curry to a gentle boil.
  7. Stir in cream and garam masala. Adjust seasoning as needed.
  • Assembling:
  1. Just before serving, place the fried koftas in the serving dish.
  2. Pour the hot curry over the koftas, ensuring they are well coated.
  3. Garnish with fresh cream and chopped coriander.
  4. Serve Malai Kofta hot with naan or steamed rice. Enjoy your culinary masterpiece!


Serving malai kofta is an art, an experience that begins with a fragrant bed of basmati rice or alongside the comforting warmth of naan bread. The koftas, like precious jewels, are carefully arranged on the plate, and the luscious curry is generously poured over them. Garnished with a sprinkle of fresh coriander and a drizzle of cream, the dish becomes a visual and gustatory delight. As one embarks on the culinary journey, each bite unfolds a tapestry of flavors.

The koftas, with their crisp exterior yielding to a soft, flavorful interior, harmonize with the creamy curry that bathes them. The amalgamation of spices, from the boldness of garam masala to the subtle sweetness of cashews, dances on the taste buds, creating a symphony that lingers. To elevate the experience, consider pairing malai kofta with cooling cucumber raita or a zesty mint chutney.

The refreshing contrast complements the richness of the dish, offering a culinary yin and yang. A side of pickled onions or a wedge of lemon adds a tangy note, enhancing the overall balance of flavors. In essence, serving malai kofta is not merely placing a dish on the table; it’s presenting a celebration of flavors and textures. It’s an invitation to savor the richness of Indian cuisine, a testament to the culinary heritage that transforms a meal into a memorable experience.

Nutrition Value:

Fat 24.4g

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top