📝 About This Recipe
Hailing from the regal kitchens of the Mughal Empire, Malai Kofta is the pinnacle of North Indian vegetarian luxury. These melt-in-your-mouth dumplings are crafted from fresh paneer and potatoes, then bathed in a silky, golden-hued gravy made from cashews, cream, and aromatic spices. It is a celebratory dish that perfectly balances subtle sweetness with a complex depth of flavor, making it a favorite for weddings and special occasions.
🥗 Ingredients
For the Kofta (Dumplings)
- 200 grams Paneer (grated or crumbled finely)
- 2 medium Potatoes (boiled, peeled, and mashed)
- 3 tablespoons Cornstarch (used as a binding agent)
- 2 Green Chilies (finely minced)
- 1 teaspoon Ginger Paste
- 2 tablespoons Raisins and Cashews (chopped, for stuffing inside the koftas)
- 1/2 teaspoon Salt (or to taste)
For the Gravy Base
- 2 large Onions (roughly chopped)
- 3 medium Tomatoes (roughly chopped)
- 12-15 pieces Cashew Nuts (soaked in warm water for 15 minutes)
- 1 tablespoon Ginger-Garlic Paste
Spices and Finishing
- 3 tablespoons Ghee or Oil (for sautéing the gravy)
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1/2 teaspoon Garam Masala
- 1/4 cup Heavy Cream (plus extra for garnish)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
- 1/2 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
In a large mixing bowl, combine the grated paneer, mashed potatoes, cornstarch, ginger paste, green chilies, and salt. Knead into a smooth, non-sticky dough.
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2
Divide the dough into 10-12 equal portions. Flatten a portion in your palm, place a few bits of chopped raisins and cashews in the center, then roll into a smooth ball or oblong shape. Ensure there are no cracks.
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3
Heat oil for deep frying in a kadai or deep pan over medium heat. To test, drop a small piece of dough; it should rise slowly without browning instantly.
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4
Gently fry the koftas in batches until they are golden brown and crisp on the outside. Drain on paper towels and set aside.
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5
For the gravy, boil the onions, tomatoes, and cashews in 1 cup of water for 10-12 minutes until soft. Drain the water and let the mixture cool.
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6
Blend the cooled onion-tomato-cashew mixture into a very smooth paste. For a restaurant-style finish, pass this paste through a fine-mesh sieve to remove any grit.
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7
Heat 3 tablespoons of ghee in a pan. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
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8
Add the blended puree to the pan. Cook on medium-low heat for 5-7 minutes, stirring occasionally until the oil starts to separate from the sides.
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9
Stir in the turmeric, red chili powder, and salt. Cook for another 2 minutes, then add 1/2 cup of water to adjust the consistency to a thick, pourable gravy.
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10
Add the sugar, garam masala, and crushed kasuri methi. Stir well and simmer for 3-4 minutes.
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11
Lower the heat to minimum and stir in the heavy cream. Mix until the gravy is uniform and silky. Turn off the heat immediately to prevent the cream from curdling.
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12
To serve, place the warm koftas in a serving dish and pour the hot gravy over them. Do not simmer the koftas in the gravy as they are delicate and may break.
💡 Chef's Tips
Always ensure your potatoes are boiled and cooled completely before mashing to prevent a sticky dough. If the koftas break while frying, add another tablespoon of cornstarch to the remaining dough to improve binding. For the smoothest gravy, always strain the boiled onion-tomato-cashew paste through a sieve. Never boil the gravy after adding the cream; the residual heat is enough to incorporate it. If you want a white gravy (Shahi style), omit the tomatoes and red chili powder and use white pepper instead.
🍽️ Serving Suggestions
Serve hot with Garlic Naan or buttery Laccha Paratha to scoop up the rich gravy. Pairs beautifully with Jeera Rice (Cumin Rice) or a fragrant Vegetable Pulao. Accompany with a side of pickled red onions (Sirka Pyaaz) and a fresh mint chutney. A glass of sweet Mango Lassi perfectly complements the creamy, spicy notes of the dish. Garnish with a swirl of fresh cream and finely chopped cilantro for a professional look.