How to Make Malai Kofta

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The rich and creamy Malai Kofta tops the list of most popular and tastiest Indian curries. That’s the reason why, this dish can be found all over India in almost all hotels and restaurants. Also, it is an essential item of main course during the Indian wedding ceremonies and grand celebrations.

The soft and tender malai balls sauté in thick creamy gravy can be served with naan, puris or parathas. Although, I bet you won’t be able to resist eating the malai kofta itself without even having naan or puris along! The super soft koftas melt instantly in your mouth.

Malai kofta can be prepared in two styles. One is the thick red curry without cream and another one is the Mughlai version of the dish which contains cream and hence, is white in color. The basic recipe for the two types remains the same with the only difference of adding cream and removing tomatoes in the second one.

The kofta balls are prepared using potatoes and paneer (cheese) as the main ingredients along with several other spices and ingredients.

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Malai Kofta

Malai Kofta is one of the most popular party dishes. For weddings, family functions, parties, it works well due to its rich taste and flavors.
Course Lunch
Cuisine Punjabi
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Anju Bhagnari



  • Paneer 125 grams
  • Boiled potatoes 3 ( medium sized )
  • Green coriander leaves 1 tablespoon ( chopped )
  • Salt to taste
  • Cornflour 1 tablespoon
  • Besan 1 tablespoon
  • Garam masala powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Oil for deep frying


  • Onion 4 ( Medium sized )
  • Tomato 3 ( large )
  • Ginger-Garlic paste 1 teaspoon
  • Jeera powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Salt to taste
  • Cashewnuts 12
  • Milk 2 tablespoons
  • Fresh Cream 1 heaped tablespoon
  • Green coriander leaves 1 tablespoon
  • Oil 2 tablespoons
  • Water as needed


  1. Grate the paneer and mash the boiled potatoes. Mix together with all the ingredients for the Koftas.

  2. Bring them together with a gentle hand. Make small golf-sized balls.

  3. Heat oil for deep frying in a thick bottom pan. Lower the flame and slide in a few koftas at a time.

  4. Fry till both sides turn golden brown. Drain on a kitchen paper towel. Ready all the koftas and keep aside.

  5. To make the gravy- Take ½ cup water in a pressure cooker.
  6. Chop the onions into quarters and add to the cooker. Boil till one whistle.

  7. When the pressure releases, take out the boiled onions and grind along with the water to a fine paste.
  8. Immerse the tomatoes in boiled water for 5 minutes. Remove and immerse in cold water for 5 more minutes. Then deskin and grind to a puree.

  9. Soak the Cashewnuts in hot milk for 30 minutes and then grind to a paste.
  10. In a pan,heat 2 tablespoons oil. Add the onion paste and stir fry on low flame till colour change to light pink.

  11. Add the Ginger-Garlic paste and cook for a minute. Now, add the tomato puree and let cook till it looks well fried.

  12. Add the Cashewnuts paste and again stir fry for a couple of minutes.
  13. Add seasonings like salt, red chilli powder, haldi, jeera powder, coriander powder, garam masala powder and green coriander leaves.

  14. Add as much water as per consistency preferred. Let it simmer for some time.

  15. Lastly add the fresh Cream and give a stir. Shut off the flame.

  16. While serving, add the koftas and give just one boil as they are already soft.
  17. Serving suggestion- Butter Naan and boiled rice.

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How to make Malai Kofta


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