Malai Kofta – A Royal Punjabi North Indian Delight

Bring the magic of Indian fine dining into your home with this irresistible Malai Kofta – soft, golden-fried paneer-potato dumplings luxuriously coated in cream, gently nestled in a velvety, spiced tomato-cashew gravy. This North Indian classic, often the star of vegetarian menus, is a celebration of textures and rich, nuanced flavors that promise to enchant every palate.

Course: Main
Cuisine: Punjabi / North Indian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4

Ingredients

For the Gravy (To boil and blend into a smooth purée):

• 1 large onion (roughly chopped)
• 2 cloves garlic
• ½ inch piece of ginger
• 3 medium tomatoes (or 2 cups, roughly chopped)
• 5–6 cashew nuts
• ½ cup water

For the Curry Base:

• 1 tbsp oil
• 1 tbsp butter
• 1 bay leaf
• ¼ inch cinnamon stick
• 2–3 cloves
• 2 green cardamoms
• Salt, to taste
• 1½ tsp red chili powder
• 1 tsp coriander powder
• ½ to ¾ cup water (adjust as needed)
• ½ tsp garam masala
• 1 tsp kasoori methi (dried fenugreek leaves), crushed
• ¼ cup heavy cream or fresh malai

For the Kofta (Fried dumplings):

• 2 small potatoes (boiled, peeled, mashed)
• 1 cup paneer (crumbled or grated)
• 3 tbsp corn flour (cornstarch)
• 1 tbsp chopped cashew nuts
• 1 tbsp raisins
• Oil, for deep frying

Instructions

1. Prepare the Gravy Base:

1. In a saucepan, combine onions, tomatoes, ginger, garlic, cashew nuts, and water. Simmer over medium heat for about 15 minutes until everything is soft and blended in flavor.
2. Let it cool slightly, then blend into a smooth, creamy purée.
3. In a separate pan, heat oil and butter. Add bay leaf, cinnamon, cloves, and cardamom. Sauté for 30–40 seconds until fragrant.
4. Stir in the prepared purée and season with salt. Cook until the mixture thickens and leaves the sides of the pan.
5. Add chili and coriander powders. Cook for a minute.
6. Pour in water to adjust the consistency and let it simmer for 5 minutes.
7. Finish with garam masala and crushed kasoori methi. Turn off the heat and keep covered.

2. Make the Koftas:

1. In a bowl, mix mashed potatoes, paneer, corn flour, cashews, and raisins. Knead gently into a smooth dough.
2. Divide the mixture into 12–13 portions and roll into smooth balls.
3. Heat oil for deep frying. Once hot, carefully drop the koftas and fry until golden brown on all sides. Drain on a paper towel.

3. Assemble and Serve:

1. Just before serving, reheat the gravy gently.
2. Dip each kofta briefly in the heavy cream, then place them into the warm gravy.
3. Give a gentle stir to infuse a little cream into the sauce.
4. Serve immediately with soft naan, tandoori roti, or fragrant basmati rice.

Pro Tip by Chef:

Malai Kofta is a dish born from India’s royal kitchens. While it may seem indulgent, the experience is unforgettable — a balance of comfort and celebration. For a vegan version, swap paneer and cream with tofu and cashew cream.