Malai Kofta is one of the most loved vegetarian dishes in South Asian cuisine. It is rich, creamy, mildly sweet, and full of royal Mughlai flavors. This dish is often served on special occasions, family dinners, and festive gatherings because of its luxurious taste and beautiful presentation. Moreover, Malai Kofta is also a popular restaurant-style curry that many people believe is difficult to make at home. However, the truth is quite the opposite.
In fact, with the right ingredients and proper steps, you can easily prepare perfect Malai Kofta in your own kitchen. This homemade version tastes just as good—if not better—than restaurant Malai Kofta. Additionally, making it at home allows you to control the spice level, creaminess, and overall freshness.
Furthermore, this Malai Kofta recipe is completely vegetarian and can be enjoyed by everyone. Whether you serve it with naan, butter roti, or plain basmati rice, it always turns into a comforting and satisfying meal. Therefore, if you are looking for a rich vegetarian curry that impresses guests and family alike, Malai Kofta is the perfect choice.
What Is Malai Kofta?
Malai Kofta is a classic dish made with soft fried dumplings (koftas) prepared from paneer, potatoes, and dry fruits. These koftas are then gently placed in a smooth, creamy gravy made with onions, tomatoes, cashews, and fresh cream. The word “malai” refers to cream, while “kofta” means fried balls.
Traditionally, Malai Kofta comes from Mughlai cuisine, which is known for its rich gravies and aromatic spices. As a result, the dish has a royal feel and luxurious taste. Moreover, the balance of mild sweetness and gentle spices makes it suitable for people who do not enjoy very spicy food.
Why You Will Love This Malai Kofta Recipe
There are many reasons to fall in love with this recipe. First of all, it is restaurant-style yet easy to follow. Secondly, it uses simple ingredients that are easily available in Pakistani kitchens. Additionally, the gravy is smooth, creamy, and full of flavor without being too heavy.
Another great thing about this recipe is that it is perfect for special occasions, yet simple enough to prepare for weekend meals.
Ingredients for Malai Kofta
For Kofta Balls
2 medium potatoes (boiled and mashed)
200 grams paneer (grated)
2 tablespoons cornflour
2 tablespoons bread crumbs
1 green chili (finely chopped)
1 tablespoon fresh coriander (chopped)
Salt to taste
½ teaspoon black pepper
Oil for deep frying
For Stuffing (Optional but Recommended)
8–10 cashew nuts (chopped)
8–10 raisins
For Malai Gravy
2 tablespoons oil
1 tablespoon butter
2 medium onions (finely chopped)
2 medium tomatoes (pureed)
10–12 cashew nuts (soaked and blended)
1 teaspoon ginger garlic paste
½ teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
½ teaspoon garam masala
Salt to taste
½ cup fresh cream (malai)
1 cup water (adjust consistency)
Fresh coriander for garnish
How to Make Malai Kofta – Step by Step
Step 1: Prepare the Kofta Mixture
First of all, take a large mixing bowl. Add boiled and mashed potatoes along with grated paneer. Make sure there are no lumps, as a smooth mixture helps in binding the koftas properly. After that, add cornflour, bread crumbs, green chili, coriander, salt, and black pepper.
Now, mix everything gently but thoroughly. The mixture should be soft yet firm enough to hold its shape. If it feels too sticky, you can add a little more bread crumbs. On the other hand, if it feels dry, add a teaspoon of milk.
Step 2: Shape and Stuff the Koftas
Next, take a small portion of the mixture and flatten it in your palm. Place a few chopped cashews and raisins in the center. Then carefully seal the edges and roll it into a smooth ball. Repeat this process for all koftas.
Meanwhile, heat oil in a deep pan over medium heat. Once the oil is hot, gently slide in the kofta balls. Fry them on low to medium flame until they turn golden brown from all sides. This step is very important because frying on high heat can cause the koftas to break.
Once done, remove them and place on kitchen paper to absorb excess oil.
Step 3: Prepare the Gravy Base
Now let’s move on to the gravy. In a pan, heat oil and butter together. Add finely chopped onions and sauté until they become light golden. Then add ginger garlic paste and cook for another minute until the raw smell disappears.
After that, add tomato puree and cook until oil starts separating from the masala. This step enhances the flavor and gives the gravy a rich color. Next, add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2–3 minutes.
Step 4: Make It Creamy and Smooth
At this stage, add blended cashew paste to the gravy. Stir continuously to avoid lumps. Then add water to adjust the consistency. Let it simmer on low flame for 5–7 minutes.
Finally, add fresh cream and garam masala. Mix gently and turn off the flame. The gravy should be smooth, creamy, and mildly sweet.
Step 5: Assemble the Malai Kofta
Just before serving, gently place the fried koftas into the hot gravy. Do not overcook them in the sauce, as they may break. Garnish with fresh coriander and a swirl of cream.
Serving Suggestions
Malai Kofta tastes best when served hot. It pairs beautifully with:
Butter naan
Garlic naan
Plain chapati
Steamed basmati rice
Jeera rice
Moreover, adding onion rings and fresh salad on the side makes the meal even more enjoyable.
Tips for Perfect Malai Kofta
Always fry koftas on medium heat.
Do not add koftas too early into the gravy.
Use fresh cream for authentic taste.
Cashew paste makes the gravy rich and smooth.
Storage and Reheating
You can store the gravy and koftas separately in the refrigerator for up to 2 days. However, always assemble them just before serving. Reheat the gravy on low flame and add koftas at the end.
Conclusion
In conclusion, Malai Kofta is a rich, creamy, and delicious vegetarian curry that never fails to impress. This recipe is perfect for home cooks who want restaurant-style taste without complicated steps. Moreover, it is ideal for festive dinners, family gatherings, and even weekend meals.