Malai Kofta is one of the most popular and indulgent North Indian dishes that frequently graces the menus of Indian restaurants around the world. The name "Malai" means cream, and "Kofta" refers to deep-fried balls – typically made from paneer (Indian cottage cheese), potatoes, and sometimes vegetables or nuts. These koftas are then dunked in a rich, velvety tomato-based curry enriched with cream, butter, and aromatic spices.
Whether it’s a festive occasion or a luxurious weekend dinner, Malai Kofta is a vegetarian delight that never fails to impress. Here’s how to make this restaurant-style dish at home with step-by-step guidance.
🧾 Ingredients
For the Kofta:
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1 cup grated paneer (cottage cheese)
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2 medium potatoes, boiled and mashed
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2 tablespoons cornflour (or besan/gram flour)
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2 tablespoons grated carrots (optional)
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1 tablespoon chopped cashews
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1 tablespoon raisins
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Salt to taste
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½ teaspoon garam masala
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Oil for deep frying
For the Gravy:
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2 tablespoons oil or butter
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1 tablespoon ghee (optional for richness)
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2 large onions, finely chopped
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2 teaspoons ginger-garlic paste
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3 large tomatoes, pureed
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10-12 cashews (soaked in warm water for 15 minutes)
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½ teaspoon turmeric powder
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1 teaspoon red chili powder
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1 teaspoon coriander powder
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½ teaspoon cumin powder
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½ teaspoon garam masala
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1 teaspoon sugar (optional)
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¼ cup fresh cream
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Salt to taste
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Fresh coriander for garnish
🥘 Instructions
Step 1: Prepare the Kofta Balls
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In a mixing bowl, add grated paneer and mashed potatoes. Mix well until smooth.
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Add cornflour, salt, garam masala, grated carrots (if using), and mix everything to form a smooth dough.
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Divide the mixture into small portions.
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Flatten each portion, place 1-2 chopped cashews and raisins in the center, and shape it into a smooth ball.
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Heat oil in a deep frying pan on medium heat.
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Fry the koftas until golden brown and crisp. Remove and drain on paper towels.
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Keep the koftas aside. (Do not add them to the curry until serving time to retain crispiness.)
Step 2: Make the Gravy
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Heat oil, butter, and ghee in a heavy-bottomed pan.
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Add chopped onions and sauté until golden brown.
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Add ginger-garlic paste and sauté until raw smell disappears.
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Blend the soaked cashews with a little water into a smooth paste.
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Add tomato puree and cook until the mixture leaves oil from the sides.
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Add the cashew paste, turmeric, chili powder, coriander powder, and cumin powder.
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Cook the masala for 7-10 minutes until it thickens.
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Add water to adjust the consistency and bring it to a boil.
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Season with salt and sugar, and simmer for 5 minutes.
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Add fresh cream and garam masala. Mix well and turn off the heat.
Step 3: Assemble and Serve
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Place the fried koftas in a serving dish.
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Pour hot malai gravy over the koftas just before serving.
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Garnish with a drizzle of cream and chopped coriander.
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Serve with naan, roti, or jeera rice.
👩🍳 Tips for Perfect Malai Kofta
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Use fresh paneer: Soft, fresh paneer makes the koftas rich and creamy.
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Mash potatoes well: Avoid lumps to prevent koftas from breaking while frying.
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Cornflour for binding: It helps hold the koftas together and makes them crisp.
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Stuffing optional: You can skip the dry fruit stuffing or replace it with grated cheese for a gooey surprise.
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Fry on medium heat: Too hot and the koftas will brown outside but remain raw inside.
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Gravy consistency: Keep the gravy slightly thick to hold the koftas without becoming too watery.
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Add koftas before serving: To keep them from turning soggy, always add koftas at the end.
🍽️ Serving Suggestions
Malai Kofta is best enjoyed with:
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Butter Naan
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Garlic Naan
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Tandoori Roti
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Jeera Rice
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Steamed Basmati Rice
A side of cucumber raita and a salad will balance the richness of the dish beautifully.
🧂 Variations
1. Vegan Malai Kofta
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Replace paneer with tofu.
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Use coconut cream or cashew cream instead of dairy cream.
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Use plant-based butter or oil.
2. Low-Fat Version
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Instead of deep frying, koftas can be air-fried or baked.
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Skip the cream and increase the cashew paste for richness.
3. Stuffed Koftas with Cheese
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Add a mix of grated processed cheese and chopped coriander to the center of each kofta for a melty core.
4. Spinach-Paneer Kofta
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Add finely chopped blanched spinach to the kofta dough for a nutritious twist.
📖 Nutritional Info (Approximate per serving)
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Calories: 320-400 kcal
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Protein: 10g
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Carbs: 30g
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Fat: 20g
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Fiber: 3g
Note: Actual values may vary depending on portion size and specific ingredients used.
🏡 Make-Ahead Tips
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Koftas: Can be made and refrigerated a day before. Reheat in an oven or air fryer before serving.
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Gravy: Can be prepared 1-2 days ahead and refrigerated. Add cream before serving.
🌿 Homemade Vs. Restaurant Malai Kofta
Restaurant Style:
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Creamier
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Rich with butter and cream
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Slightly sweet with sugar and dry fruits
Homemade Style:
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Can be adjusted to taste
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Healthier with less cream or oil
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Spicier or milder based on preference
💬 FAQs
Q1. Why do my koftas break while frying?
If the dough is too soft or moist, koftas may break. Add more binding agent like cornflour or besan.
Q2. Can I freeze Malai Kofta?
You can freeze the koftas separately. Thaw and fry/air-fry before use. Gravy can be frozen for up to a month.
Q3. Can I make it without onion and garlic?
Yes. Use cashew paste, tomatoes, and ginger in the gravy with a bit of yogurt for tang.
Q4. Is Malai Kofta spicy?
No, it is generally mild and rich with a balance of sweet and savory flavors.
📝 Final Thoughts
Malai Kofta is truly a crown jewel of vegetarian Indian cuisine. It may seem elaborate, but with some preparation and care, you can recreate this luxurious dish at home. Whether you're hosting a dinner party or simply indulging your own cravings, this recipe delivers a restaurant-quality experience every time.
So roll up your sleeves, heat up that pan, and bring the essence of Indian fine dining to your table!