Malai Kofta (Restaurant-Style Paneer & Potato Balls in Creamy Gravy)

Servings: 3–4
Prep Time: ~45 min
Cook Time: ~45 min
Total Time: ~1½ hours
Cuisine: North Indian / Indian
Diet: Vegetarian
Calories (approx): 539 kcal per serving

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What Is Malai Kofta?

“Malai” means cream, and “Kofta” refers to spiced balls (often fried) made from vegetables, meat, paneer, or other bases. In Indian cooking, malai kofta typically features soft dumplings made from potatoes and paneer, immersed in a luxuriously creamy, mildly spiced gravy. It’s a decadent dish often found in fine dining Indian restaurants, thanks to its rich flavors and elegant presentation. Dassana’s Veg Recipes

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Why This Recipe Stands Out

• The gravy is built from onion paste, tomato purée, and a cashew paste that lends creaminess. A splash of cream is added for extra richness (optional). Dassana’s Veg Recipes

• The koftas are crisp on the outside and soft inside—balanced in texture if handled well.

• Though the recipe requires effort, it delivers authentic, restaurant-style results at home.

• You can also prep parts in advance (e.g. grate ingredients or shape kofta) to ease final day workload. Dassana’s Veg Recipes

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Ingredients

For the Koftas

For the Gravy

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Step-by-Step Method

1. Prepare the Kofta Mixture

1. Boil the potatoes until tender. Cool, peel, and grate them. Dassana’s Veg Recipes

2. In a bowl, combine grated potatoes + grated paneer + chili powder + garam masala + salt + cornstarch + almond flour (or its substitute). Mix into a uniform dough.

3. Prepare the stuffing (if using): finely chop cashews + raisins and keep aside.

4. Divide the dough into portions. Flatten each portion slightly, place some stuffing in center, then gently wrap it up to form smooth balls. Make sure stuffing remains sealed inside.

5. Cover and rest them (either at room temp or refrigerate ~30 min) to firm up. Dassana’s Veg Recipes

2. Make the Gravy Base (Onion + Tomato + Cashew)

1. Soak 12–15 cashews in hot water ~20–30 min. Then grind into a smooth paste (add little water if needed).

2. Blend onions (about 2 medium) into a fine paste.

3. Blend tomatoes into purée (about 1 cup).

4. Set all pastes aside. Dassana’s Veg Recipes

3. Cook the Gravy

1. Heat oil in a heavy pan or wok. Add the whole spices, and fry briefly until fragrant.

2. Add the onion paste, sauté over low to medium-low heat until it turns light golden, stirring frequently. Use a pinch of salt to speed up browning.

3. Add ginger-garlic paste, sauté till raw aroma dissipates (~10 seconds).

4. Stir in tomato purée, cook ~6–7 min.

5. Add turmeric, cumin, coriander, chili powder, and garam masala. Mix well and sauté ~4–5 min.

6. Add cashew paste and cook until oil begins separating from the masala (~9–10 min).

7. Stir in sugar and salt.

8. Pour in water, mix thoroughly, and simmer on low to medium-low until the gravy thickens (~8–10 min).

9. Sprinkle crushed kasuri methi and pour in cream. Mix and simmer 1–2 minutes more. Turn off the heat. Dassana’s Veg Recipes

4. Fry the Koftas

1. Before frying all, test one small kofta in hot oil. If it holds shape, proceed. If it breaks, you may need extra binding (cornstarch).

2. Heat oil to ~180–190 °C (356–374 °F) for deep frying. (You can shallow fry if preferred.)

3. Fry the koftas in batches, turning gently until they become golden brown on all sides.

4. Remove and drain on paper towels. Dassana’s Veg Recipes

5. Assembly & Serving

• Option 1: Add the fried koftas directly into the hot gravy and serve immediately.

• Option 2: For better presentation, pour gravy into a serving bowl, gently place the koftas on top, drizzle extra cream or grated paneer, and garnish with coriander or mint.

• Tip: The koftas are very soft, so adding them too early or storing them in the gravy may cause them to disintegrate. Better to keep them and gravy separate until serving time.

• Serve with naan, roti, paratha, jeera rice, saffron rice, or steamed basmati rice. Dassana’s Veg Recipes

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Tips & FAQs

• Nut-free alternative: You can skip cashews or replace them with soaked almonds. If avoiding almond flour, use milk powder or khoya.

• Paneer choice: Homemade paneer works best as it has better texture and less moisture.

• Advance preparation: You can prep koftas a few hours earlier or a day ahead (store separately). Reheat koftas in an oven (120 °C) briefly before serving.

• Oven-baking the koftas: Instead of frying, brush the koftas with oil and bake at 180 °C for 20–30 minutes until golden.

• Substituting potatoes: If allergic, try sweet potato, suran (yam), or raw banana (plantain) after proper cooking.

• Binding issues: If koftas tend to break, increase the amount of cornflour / binding agent slightly.