Rich & Creamy Malai Kofta Curry
If you’re craving something luxurious yet comforting, Malai Kofta is here to answer the call! This classic North Indian dish is the epitome of indulgence—a perfect blend of crispy golden koftas nestled in a rich and creamy, aromatic gravy. It's the kind of meal that makes you feel like royalty with every bite. But with this simple recipe, you can enjoy restaurant-style malai kofta at home — without any cream!
Malai Kofta is a classic North Indian dish where soft and melt in the mouth koftas (dumplings) are made using paneer and mixed vegetables are dunked in an aromatic spiced gravy. The koftas are a mixture of mashed potatoes, paneer with some spices, you can also add some nuts and raisins for a lovely contrast of textures and flavors. They are fried to golden perfection, then simmered in or served with a creamy, tomato based curry infused with fragrant spices such as cumin, coriander and garam masala. The end product is a rich, homey, indulgent dish that I love to serve at special occasions, celebrations and even restaurant menus.
I am going to show you a simple, easy homemade Malai Kofta recipe. Ready to find your kitchen magic? Let’s dive in!
- 2 medium potatoes, boiled and finely grated
- 1 cup Mahout paneer, finely grated
- 1.5 tablespoon cilantro, finely chopped
- 1 green chili, chopped
- 1 tablespoon chopped cashews
- 1 tablespoon golden raisins, chopped
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour (maida)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying
- 2 teaspoon neutral oil (sunflower or canola)
- 1 bay leaf
- 1 inch cinnamon stick
- 4 green cardamoms (slightly crushed)
- 3 cloves
- 1 teaspoon cumin seeds (jeera)
- 4 garlic cloves
- 1 inch ginger, roughly chopped
- 1 green chili, chopped
- 1 large yellow onion, roughly chopped
- 2 large tomatoes, roughly chopped
- 12 unsalted cashews
- 2 cups water
- 2 tablespoon butter
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- 1 tablespoon sugar
- 1 teaspoon garam masala
- 2 teaspoon crushed kasuri methi (dry fenugreek leaves)
- Optional 2 tablespoon heavy cream for garnish
- Fresh cilantro for garnish