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4 from 2 votes

How To Make Malai Kofta

Malai kofta -Stuffed cottage chesse kofta simmered in a creamy tomato sauce

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner Recipes, Festive Recipe, Main Course
Cuisine: Mughali cuisine, North Indian Cuisine
Keyword: Malai Kofta, no onion garlic
Servings: 4 people
Author: Anjana Chaturvedi


For making Kofta

  • 1 cup Cottage cheese / Paneer
  • 4 medium Potatoes / Aloo boiled
  • 3 tsp Cashew Nuts / Kaju chopped
  • 2 tsp Raisins / Kishmish chopped
  • 2.5 tbsp Arrowroot / Corn Flour / Tapkir
  • 1/4 tsp Cardamom Powder / Elaichi Powder
  • 1 tsp Green chilies/Hari Mirch
  • 1/4 tsp Saffron / Kesar
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Red Chili Powder/ Laal Mirch
  • 2 tbsp Fresh coriander chopped
  • 1/4 tsp Pepper Powder / Kali Mirch
  • To Taste Salt- to taste

For Making Gravy

  • 5 Tomatoes / Tamatar
  • 1/4 cup Cashew Nuts / Kaju
  • 1/2 cup Fresh cream or milk
  • 2 Green chilies/Hari Mirch
  • 1 inch Ginger / Adrak
  • 1 tsp Sugar / Chini
  • 1.5 tsp Red Chili Powder/ Laal Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • To Taste Salt / Namak
  • 1 tsp Dried Fenugreek / Kasoori Methi
  • Pinch of Fenugreek Seeds / Methidana
  • 1/3 tsp Cardamom Powder / Elaichi Powder
  • pinch Clove powder
  • 2 Bay Leaves / Tej Patta
  • 3/4 tsp Garam Masala Powder
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya



  • In a big bowl mash together 3 boiled potatoes,1/2 cup paneer,salt,chili powder,corn flour(or soak 1.5 bread slice in water, squeeze and use instead of corn flour)chopped fresh coriander and garam masala,mix well-mixture A
  • In a seperate bowl, take 1/2 cup paneer(mash and make it smooth),chopped cashew pieces,chopped raisins, saffron(soaked in 1/2 tsp of warm milk),cardamom powder,pepper powder and pinch of salt and mix well.-mixture B
  • Take a small portion from the mixture A and flatten it and then stuff it with a small ball made with the mixture B and then roll and make round balls from it.
  • Roll the balls in dry corn flour and then dust off the extra corn flour.
  • Heat oil in a deep pan and deep fry the koftas till golden in colour.
  • Drain on a tissue paper and keep aside.


  • -Boil the tomatoes and then grind with 2 green chilies and ginger
  • Soak cashew nuts in warm water for 15 minutes and then drain the water and grind cashews to make a smooth paste.
  • Heat 2 tbsp oil+1tbsp of butter in a pan and add bay leaves and a pinch of fenugreek seeds and fry for few seconds
  • Now add tomato puree and cook for approx 2-3 minutes, partially cover the pan with a lid to avoid splattering.
  • Then add turmeric,chili powder,cardamom powder,clove powder(or 2 cloves) and cashew paste.
  • Mix well and saute till the oil start seperating from the sides of the pan.
  • Now add approx 1.5 to 2 cups of water and let it simmer till it thickens,will take approx 10 minutes.
  • Add sugar,cream, garam masala and crushed kasoori methi.
  • Simmer for a minute and then add chopped fresh coriander and 1 tsp butter
  • Just before serving arrange the hot koftas in the serving dish and pour the hot gravy over them.
  • Serving suggestions-serve with jeera rice,pulao or naan