Malai Kofta/How to make Malai Kofta

26 May, 2017
Share - Posted on: 26 May, 2017
  • Servings : 4
  • Prep Time : 20 min
  • Cook Time : 30 min

Malai Kofta is another popular dish from Muglai cuisine. This is a very common dish in restaurants; you would easily find this on their menu card. Malai Kofta is very rich and fancy dish makes it perfect for special occasions.

Malai Kofta: Malai refers to Fresh cream and Kofta refers to soft and mouth melting made from a mixture of cheese and potato filled with nuts and raisins and simmered in rich creamy gravy.

The color of gravy could be white or red depending upon the use of spices, tomatoes and cashew paste.

This gravy is a bit on the sweeter side as any other muglai dish. You can check another muglai dish like Navratan Korma here.

Muglai Kofta is very heavy so if you are on diet, would recommend to remove cream and milk from gravy and add just water and shallow fry the dumplings.

Here is the step-by-step recipe of Malai Kofta.


For Kofta

  • Potato 3 Small
    Paneer 110 gm
    Red chilly powder ¼ tsp
    Corn flour 2 Tbsps
    Cardamom powder ¼ tsp
    Salt ½ tsp
    Cashew ½ tbsp
    Raisins ½ tbsp
    Almond ½ tbsp


  • Onion 1 Medium (1 Cup chopped)
    Tomato 3 Medium (2 Cup chopped)
    Cashew 2 Tbsps
    Milk 2 Tbsps
    Coriander powder 2 Tsps
    Garlic 1 tsp minced
    Garam masala ½ tsp
    Red chilly powder ½ tsp
    Fenugreek Leaves ½ tsp
    Salt To taste
    Bay leaves 2
    Cloves 2
    Sugar ½ tsp
    Cream 1 tbsp
    Cumin Seeds 1 tsp


Step 1

Mashed potatoes and paneer very well in separate bowls. Now take a large bowl and add mashed potatoes, paneer, red chilly powder, cardamom powder, and salt.

Step 2

Mix it very well. Now add corn flour/cornstarch and mix it well (would prefer to use bread crumbs instead of corn flour but don’t have it so using corn flour) and make it to a dough form.

Step 3

Take a medium size ball from the mixture and flatten it. Place chopped nuts mixture in the center.

Step 4

Bring all edges towards the center and seal them and make any shape you like. I made cylindrical shape Kofta. Make all kofta in the same manner. Now, heat the oil in a kadhai over medium-high heat for deep frying and add kofta in batches (3 – 4 kofta at a time)

Step 5

Turn them occasionally to get all the sides become golden brown evenly. Drain them on kitchen tissue paper.

Step 6

Take a small bowl and soaked the cashews in warm milk for ½ hr. Heat pan/kadhai over medium heat and add oil and butter. Once the oil is hot, add cumin seeds, cloves and bay leaves.

Step 7

Once cumin seed starts crackle then add chopped garlic and sauté it for about 1 min. Add onion

Step 8

Sauté it till it gets light brown and then adds chopped tomato. Sauté the mixture till tomato become the mushy or raw flavor of tomatoes goes away. Now add soaked cashew nuts and sauté for about 2 minutes.

Step 9

Once done, switch off the flame and let it cool completely and then grind them into fine paste. (I have removed bay leaves before grinding the paste).

Step 10

Now add tomato, onion and cashew paste in the same kadhai over medium heat and sauté for around 3 -4 min. Then add coriander powder, red chilly powder, sugar.

Step 11

Add crushed fenugreek leaves. Keep stirring till it become thick and oil comes out from masala from sides. Add a little milk at a time and stir it on low flame.

Step 12

Add Fresh cream and salt and mix it well.

Step 13

Lastly add garam masala and cilantro (Coriander leaves)

Add Kofta and Serve. Malai Kofta is ready to serve with Naan / Phulka or with Zeera Rice also.

SERVING: if you are not serving Malai kofta just after once ready, would suggest not to add kofta in the gravy immediately as it may become very soft. Whenever you need to serve, heats the gravy to desired consistency and then add kofta.


  1. 1. Breadcrumbs are the best option for adding in kofta. If you don’t have breadcrumbs can use fresh bread slice crumbled in a mixer. (I did not have bread so used corn flour).
  2. 2. Do not overcook the potatoes as it will soak the water and become difficult to fry. (I gave only one whistle to potatoes in my preparation)
  3. 3. While adding milk to the gravy, milk should be at room temperature otherwise it could curdle.
  4. 4. Do not let the gravy boil over high heat while adding the milk or cream as it will curdle the gravy.
  5. 5. While adding Kasoori Methi, lightly roast them on the medium heated pan and then crush it, give extra aromatic flavor to the gravy.
  6. 6. Kofta may loosen if you will stir frequently while deep-frying


If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at so that I can features it on my facebook page.

If you like this post do drop in your feedback too.

Tags: Paneer, Side dish, Kofta, Party dish, Potluck dish, Muglai food


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