Malai Kofta is one of the most beloved dishes in North Indian cuisine, celebrated for its luxurious texture and rich flavors. The dish consists of soft, melt-in-the-mouth koftas made from paneer, potatoes, and sometimes nuts, which are then gently simmered in a creamy tomato and cashew-based gravy. The word malai translates to cream, and kofta refers to fried dumplings or balls, making this dish a true indulgence that beautifully balances subtle sweetness with aromatic spices.
The history of Malai Kofta is deeply tied to Mughlai cuisine, which is known for its opulent gravies and dishes rich with cream, nuts, and fragrant spices. Mughal emperors valued food that was both elegant and indulgent, and kofta dishes became a signature element of their royal kitchens. Over time, this royal preparation made its way into mainstream Indian households, particularly in North India, where it became a popular choice for festive meals and celebrations. Today, Malai Kofta holds a special place on restaurant menus around the world, often seen as a vegetarian alternative to meat-based Mughlai curries like kofta kebabs or meatballs.
What makes Malai Kofta truly special is its versatility and its appeal across generations. While traditionally rich with butter and cream, modern adaptations allow for lighter versions by reducing fat content without compromising on flavor. Some families prefer to stuff the koftas with raisins and nuts, giving them a sweet surprise inside, while others keep them simple and spiced. Regardless of variations, Malai Kofta continues to be a dish reserved for special occasions because of the effort and care involved in its preparation.
Its popularity also extends beyond India, with people worldwide embracing Malai Kofta as a representative of Indian vegetarian cuisine. Served with naan, butter roti, or jeera rice, it creates a complete meal that feels indulgent and comforting. For many, Malai Kofta is not just a dish but a reminder of festive gatherings, family dinners, and the rich culinary heritage of India.
Malai Kofta Ingredients
Serves: 4 people
For Koftas:
- Potatoes – 3 medium (boiled and mashed)
- Paneer – 200 g (grated)
- Cornflour – 2 tbsp
- Salt – ½ tsp
- Red chili powder – ½ tsp
- Garam masala – ½ tsp
- Chopped cashews – 2 tbsp
- Raisins – 1 tbsp (optional, for stuffing)
- Oil – for deep frying
For Gravy:
- Onion – 2 medium (finely chopped)
- Tomatoes – 3 medium (pureed)
- Ginger-garlic paste – 1 tbsp
- Cashews – 10 (soaked in warm water)
- Cream – ½ cup
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – 1 tsp
- Salt – 1 tsp (or to taste)
- Butter – 2 tbsp
- Oil – 2 tbsp
- Water – 1 cup
Steps
- In a mixing bowl, combine boiled potatoes, grated paneer, cornflour, salt, chili powder, and garam masala. Mix until smooth.
- Divide the mixture into equal portions and shape them into small balls. If using, stuff each with a cashew or raisin.
- Heat oil in a pan and deep fry the koftas on medium heat until golden brown. Remove and set aside on a paper towel.
- For the gravy, heat oil and butter in a pan. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook until fragrant.
- Stir in the tomato puree and cook until the oil begins to separate.
- Blend soaked cashews into a smooth paste and add to the gravy. Stir well.
- Add turmeric, chili powder, coriander powder, salt, and garam masala. Mix and cook for 5–6 minutes.
- Pour in 1 cup of water and let the gravy simmer until slightly thickened.
- Add fresh cream and mix until the gravy turns rich and smooth.
- Just before serving, gently place the koftas into the hot gravy. Do not cook the koftas too long in the curry, as they may break.
- Garnish with fresh cream or coriander leaves and serve with naan, roti, or rice.
Health Benefits
Although Malai Kofta is considered an indulgent dish, it also offers nutritional value when enjoyed in moderation. Paneer provides a good source of protein and calcium, essential for strong bones and muscles. Potatoes add energy-giving carbohydrates, while cashews contribute healthy fats and minerals. The tomato-based gravy is rich in antioxidants like lycopene, which supports heart health and immunity. By preparing it at home, you can adjust the amount of cream and butter to make a lighter yet equally delicious version, ensuring balance between taste and health.
Kitchen Tip: Always add koftas to the gravy just before serving to prevent them from breaking apart and to keep their texture soft and intact.