Delicious Malai Kofta Recipe: A North Indian Delight

Malai Kofta is a cherished North Indian dish that combines soft dumplings with a rich, creamy gravy. Perfect for weddings and special occasions, this recipe guides you through making the koftas and the flavorful gravy. With simple ingredients and easy steps, you can create this delightful meal that pairs beautifully with naan or rice. Explore the full recipe to impress your guests with this delicious dish!

By Narendra Chaudhary Jul 24, 2026, 16:42 IST

Introduction to Malai Kofta

Malai Kofta is a beloved dish from North India, known for its delightful blend of soft dumplings and a rich, creamy gravy. This dish is a favorite at weddings, parties, and special gatherings, as its luxurious sauce and tender koftas greatly enhance any meal.

Ingredients for Malai Kofta

**Ingredients**

**For the Koftas**
3 boiled potatoes
100g grated paneer
2 tablespoons cornflour
1 finely chopped green chili
2 tablespoons raisins and cashews
Salt to taste
Oil for frying

**For the Gravy**
2 large onions
2 tomatoes
10-12 cashews
1 tablespoon ginger-garlic paste
½ cup fresh cream
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
2 tablespoons oil or ghee

Preparation of Koftas

**Method: Making the Koftas**
Begin by mashing the boiled potatoes until smooth. Combine the grated paneer, cornflour, green chili, and salt, mixing thoroughly. Form small balls from the mixture, placing a few cashews and raisins in the center of each before rolling them into smooth koftas.

Heat oil in a kadhai and fry the koftas on medium heat until they turn golden brown. Once cooked, transfer them to a plate lined with tissue paper to absorb excess oil.

Preparation of Gravy

**Method: Making the Gravy**
Boil the onions, tomatoes, and cashews with a bit of water. After cooling, blend them into a smooth paste.

In a pan, heat oil or ghee and sauté the ginger-garlic paste briefly. Add the onion-tomato-cashew paste and cook for 5-7 minutes until the oil separates from the mixture. Incorporate turmeric powder, red chili powder, coriander powder, and salt, cooking thoroughly. Add water as needed and bring to a boil for 5 minutes. Finally, stir in the cream, kasuri methi, and garam masala, simmering the gravy on low heat for 2-3 minutes.

Serving Suggestions

Serving Suggestion
Before serving, place the koftas in a bowl and pour the hot, creamy gravy over them. Garnish with fresh cream and coriander leaves. Malai Kofta pairs wonderfully with naan, tandoori roti, paratha, or jeera rice.

Conclusion

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