Malai Kofta
Soft potato & paneer koftas, lightly spiced and fried, served in a rich, creamy tomato-cashew gravy. Comforting restaurant-style Indian food that’s showy enough for guests but simple enough for a weeknight treat.
Malai Kofta is the kind of dish that makes people go quiet and then ask, hesitantly, "Is that from a restaurant?" — yes, but you made it. Pillowy koftas (potato and paneer) are fried until crisp and tossed into a luxuriously smooth tomato-cashew cream sauce.
Make this when you want proper comfort with a touch of indulgence: dinner party, special weekend supper or when the curry craving is not messing about. The trick is simple — dry, fluffy kofta mix and a properly cooked tomato-onion base for a silky gravy.
It looks showy, but most of the work is straightforward. Chill the koftas, fry carefully, and add them to the sauce at the end so they stay perfectly plush on the inside.
Ingredients
- 400 g potatoes (medium) — peeled, boiled and mashed (about 2–3 medium)
- 200 g fresh paneer — crumbled
- 50 g frozen peas — thawed
- 1 green chilli — finely chopped (optional)
- 15 g fresh coriander (cilantro) — finely chopped, about ¼ cup
- 20 g besan (gram flour) — about 2 tablespoons
- 15 g cornflour — about 1½ tablespoons (binding)
- 10 ml salt — adjust to taste
- 5 ml garam masala (for kofta)
- 500 ml oil for deep-frying — vegetable or sunflower oil; quantity depends on your pan
- 30 ml butter or ghee — for the gravy
- 5 ml cumin seeds
- 2 large onions — about 300 g, roughly chopped
- 30 ml ginger-garlic paste
- 400 g ripe tomatoes — or 1 x 400 g can tomatoes, chopped
- 40 g cashew nuts — about ¼ cup, soaked
- 5 ml turmeric powder
- 5 ml red chilli powder — adjust to heat preference
- 15 ml coriander powder
- 400 ml water or vegetable stock — for gravy; add more if you want a thinner sauce
- 100 ml double cream (or single cream for a lighter finish) — about ⅓–½ cup
- 5 ml kasuri methi (dried fenugreek leaves) — crushed between your palms
- 5 ml garam masala (for finishing)
- fresh coriander leaves — for garnish
- slit green chillies — for garnish (optional)
Equipment
- heavy-based saucepan (for gravy)
- deep frying pan or kadai
- blender or stick/immersion blender
- wire rack for draining
- kitchen thermometer (optional, for frying)
Instructions
Boil the potatoes in salted water until very tender (stick slides in easily), about 15–18 minutes. Drain well, return to the hot pan for 1 minute to dry off excess steam, then mash thoroughly until smooth. Spread on a plate to cool slightly.
Combine the mashed potatoes, crumbled paneer, thawed peas (lightly mashed), chopped green chilli (if using), chopped coriander, besan, cornflour, ½ tsp garam masala and ½ tsp salt. Mix gently but thoroughly until the mixture binds; it should hold together when pressed. Taste and adjust salt/spice.
Shape the mixture into even-sized balls (about 8–10, roughly 45–55 g each). Place on a tray, cover and chill in the fridge for 20 minutes — this firms them up for frying.
While koftas chill, soak the cashews in hot water for 15 minutes to soften. Then drain and set aside.
Heat oil in a deep heavy pan or kadai to 170–180°C (340–355°F). Gently lower koftas into the oil in batches and fry until evenly golden-brown, about 3–4 minutes per batch. Drain on a wire rack or paper towel.
For the gravy: melt the butter/ghee in a heavy saucepan over medium heat. Add cumin seeds and let them sputter, then add the chopped onions. Cook, stirring occasionally, until onions are a deep golden brown — about 12–15 minutes.
Add the ginger-garlic paste and sauté 1–2 minutes until raw smell disappears. Then add turmeric, red chilli powder and coriander powder; cook 30 seconds to bloom the spices.
Add chopped tomatoes and the soaked cashews. Cook, stirring occasionally, until tomatoes break down and the mixture looks thick and the oil begins to separate from the masala, about 8–10 minutes.
Use a blender or stick blender to blitz the onion-tomato-cashew mix to a very smooth paste. Return to the pan, add the water or stock and bring to a gentle simmer. Simmer uncovered for 8 minutes to thicken and develop flavour.
Stir in the cream, crushed kasuri methi and 1 tsp garam masala. Simmer gently for 3–4 minutes — do not boil rapidly once cream is added (it may split). Adjust salt and spice.
To serve: either place koftas in shallow bowls and pour hot gravy over them, or add koftas to the gravy for 1 minute to heat through — avoid long stewing, or koftas will absorb the sauce and go soggy. Garnish with a swirl of cream, chopped coriander and slit green chillies.
Tips
- Ensure mashed potatoes are dry — spread them briefly on a plate and let steam escape; wet potatoes = kofta disaster.
- Chill the shaped koftas for at least 20 minutes before frying so they hold their shape; you can shape and freeze them on a tray for 30 minutes and then transfer to a bag for longer storage.
- Use a thermometer for frying oil (170–180°C). If you don’t have one, drop a small piece of dough in — it should sizzle and rise slowly.
- If you want a lighter dish, shallow-fry or bake koftas at 200°C on a lightly oiled tray for 20–25 minutes, turning halfway (finish under the grill for colour).
- Blend the gravy very smooth and cook until oil separates from the masala — this step makes the difference between good and restaurant silky gravy.
Substitutions
paneer → firm tofu (crumbled), press out excess water
Noticeably differentcashew nuts → blanched almonds or 2 tbsp cream cheese
Stays closedouble cream → single cream or coconut cream for a dairy-free version
Noticeably differentbesan (gram flour) → rice flour or additional cornflour
Stays close
Nutrition
Per serving · estimated
- 480
- Calories
- 12 g
- Protein
- 23 g
- Carbs
- 37 g
- Fat
- 4 g
- Fibre
- 6 g
- Sugar
- 550 mg
- Sodium
FAQ
Can I make koftas ahead of time?
Yes — shape them and refrigerate for up to 24 hours, or freeze on a tray then store in a bag for up to 1 month. Fry from frozen or reheat in a 180°C oven until hot and crisp.
My gravy split after I added cream. How to fix?
Lower the heat immediately and whisk gently. If it’s badly split, blitz the sauce in a blender for a minute; adding a teaspoon of cold water while whisking can help re-emulsify.
Can I skip frying and bake the koftas?
Yes — brush with oil and bake at 200°C for 20–25 minutes, turning once. They’ll be lighter but not as deeply crisp as deep-fried koftas.
How do I stop koftas from falling apart when frying?
Key fixes: make sure the potato is dry, include the binding flours (besan/cornflour), chill the shaped balls, and fry at the correct temperature (170–180°C).
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