Malai Kofta Recipe | Malai Kofta Gravy Restaurant Style

Malai Kofta Recipe
Malai Kofta is a rich savoury curry/gravy from the Moghlai origin.Koftas made and added to a rich tomato cream base sauce which serves as a great side dish for rotis or even pulaos. Malai Kofta is one of my fav orders in restaurants - I like both the white sauce and the tomato based one.It is meant to be rich as the name suggests Malai - Cream , Kofta - Dumplings made out cheese and veggies. Malai Kofta is not a dish we make everyday it is meant for special occassions so dont feel guilty and enjoy the royal indulgence :)
Malai Kofta Recipe
I made the kofta balls and tried both deep frying and toasting in a paniyaram pan and I felt no difference when added to the gravy, have showed both the ways in steps so its your preference to choose :)

Malai Kofta Gravy - Restaurant Style

Malai Kofta Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

For the kofta:

Mixed Vegetables - 1/2 cup heaped(I used carrot peas & beans, boiled and mashed)
Potatoes(Boiled and mashed) - 1 cup
Paneer - 1/2 cup heaped
Onion - 2 tbsp chopped finely
Nuts - 2 tbsp chopped(I used badam & cashews)
Turmeric powder - a generous pinch
Bread Crumbs - 1/4 cup
Kashmiri Red Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Jeera Powder - 1/2 tsp
Coriander leaves - 1 tbsp finely chopped
Salt - to taste

For the malai gravy:

Onion - 1 big sized chopped lengthwise
Tomatoes - 3 big sized chopped roughly
Red Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Cashew paste - 2 tsp
Cream - 1/2 cup
Milk - 1 cup
Coriander leaves - 1 tbsp finely chopped
Kasoori Methi - 1/2 tsp crushed
Salt - to taste

To temper:

Shahi Jeera - 1/2 tsp
Ginger Garlic paste - 1 tsp


  1. Grate the paneer. Pressure cook the veggies for 2-3 whistles(carrot,peas and beans), drain water and see to it that there is no moisture, mash it up. Pressure cook potatoes until mushy.In a mixing bowl add all the ingredients listed under 'For the kofta'.Reserve little grated paneer for garnishing too.
    How to make malai kofta gravy - Step1
  2. Mix well and combine to form a thick dough. If it is loose use little more breadcrumbs / bread crumbled. Form lemon sized balls and deep fry them.
    How to make malai kofta gravy - Step2
  3. Deep fry till golden brown. I tried deep frying few balls and used my paniyaram pan and toasted the rest :) Set aside.Use a spoon to turn over so that its easy and to avoid the koftas from breaking.
    How to make malai kofta gravy - Step3
  4. In a pan add onions and tomatoes saute for 2mins then add the spice powders and saute till raw smell completely leaves and it shrinks in volume.
    How to make malai kofta gravy- Step4
  5. Cool down and grind it to a fine paste,Set aside.In a nonstick pan heat oil - add shahi jeera let it crackle then add ginger garlic paste saute for 2mins.Then add the tomato onion paste, add 1/2 cup water.
    How to make malai kofta gravy - Step5
  6. Keep cooking till it becomes thick,add required salt.You can adjust the spice level at this stage.Then add cream,cashew paste and keep mixing.How to make malai kofta gravy - Step6
  7. Once it becomes thick,add milk stirring continuously else it will curdle. Then add kasoori methi.
    How to make malai kofta gravy - Step7
  8. You can either add the fried koftas into the gravy.Or choose to plate it as shown below which I prefer.First add the malai gravy then place the koftas and pour little gravy on it.
    How to make malai kofta gravy - Step8
  9. Garnish with grated paneer, malai and coriander leaves.Serve!
    How to make malai kofta gravy - Step9
Serve hot with any flatbread or pulao or jeera rice.
Malai Kofta Recipe

My Notes:

Malai Kofta Gravy - Restaurant Style

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