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Malai Kofta


This Creamy malai kofta recipe is better than any restaurant! It is super Easy, lusciously creamy and has got the wonderful flavours with silky texture!



To make Kofta:

  • 1 cup grated Paneer/Cottage cheese
  • 1 tablespoon cornflour
  • 15 raisins
  • 1teaspoon Green chillies (chopped)
  • 1 teaspoon garam masala
  • 2 tablespoon chopped coriander leaves.
  • 1 teaspoon salt
  • 1.5 cups vegetable oil ( to deep fry)

To make Malai Gravy:

  • 1 tablespoon Oil
  • 1 teaspoon ghee
  • 1tablespoon ginger garlic paste
  • 2 tablespoon fresh cream
  • 1teaspoon Kasthuri methi/dried fenugreek leaves.

To grind:

  • 2 Tomatoes
  • 2 onion
  • 3 tablespoon chilli powder
  • 1teaspoon turmeric powder
  • 1teaspoon garam masala
  • 1/4 cup Cashews (soaked in water)


To make kofta:

  1. Crumble the softened paneer/cottage cheese, then add cornflour, raisins, green chillies, garam masala, coriander leaves, and salt.
  2. Then keep kneading the paneer/cottage cheese for 3 mins till you get a soft dough. Make small and smooth lemon sized balls without any crack.
  3. Heat 1.5 cups of oil over medium heat, drop the kofta’s one by one and fry for 3 to 5 mins till they are golden in colour.
  4. Fry all the kofta and collect in the bowl.
  5. To make Malai Gravy:
  6. To a blender, add chopped tomatoes, onion, chilli powder, garam masala soaked cashews and grind to a fine puree.
  7. To a saucepan, add ghee and oil. Add ginger-garlic paste. Stir and cook for 1 minute till the raw smell of the ginger-garlic paste subsides.
  8. Pour in ground masala, salt stir and cook for 3 minutes.
  9. Then add 1/2 cup water. Cover with lid and cook for another 5 mins, till the raw smell disappears.
  10. Once the gravy is ready you can see a thin glaze of oil on sides of the pan.
  11. Pour in fresh cream, fried kofta balls and sprinkle some dried fenugreek leaves.


Tips to make Best Malai Kofta:

Paneer/cottage cheese: Grate the cottage cheese when they are in room temperature, if your cottage cheese has water content, squeeze to drain out the liquid.

Knead the cottage cheese: once the cornflour is mixed, knead the cottage cheese for good 5 to 8 mins to get a dough texture! This helps you to make smooth balls and the kofta balls will not break once it is deep-fried.

Smooth balls: Roll the kofta to a very smooth ball that helps you to avoid crack on the kofta.

Oil temperature: The oil temperature has to be low-medium to deep fry the kofta.

Freshly ground ginger garlic paste: If you want the real flavours of the curry to use homemade ginger garlic paste that has a deep aroma and enhances the flavour of the dish.

Cooking the tomato cashew sauce: While stirring the tomato cashew sauce, the creaminess in the cashews tends to split out and bubble a lot. Cover with the lid and cook.

Fresh cream: Use fresh cream for best results!

  • Category: curries, gravy
  • Method: stovetop
  • Cuisine: Indian

Keywords: malai kofta, malai kofta recipe, kofta recipe, paneer recipe