Recipe for Malai Kofta


Need a Malai Kofta Recipe? Here it is.

India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Malai Kofta Recipe from India that’s not only quick but, can be easily made at home. The Malai Kofta recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Malai Kofta recipe at home is an easy way to get a delicious meal.

Here is the Authentic Malai Kofta Recipe:

Malai Kofta


For the Koftas:
2 cups peeled and diced boiled potatoes
1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
1 cup paneer cubes
2 tbsp of thickened/ heavy/ double cream
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 cup chopped nuts (almonds, walnuts and cashew nuts)
1/4 raisins chopped fine
Salt to taste
Vegetable/ canola/ sunflower cooking oil to fry the Koftas

For the sauce:
3 tbsp vegetable/ canola/ sunflower cooking oil
2 large onions quartered
2 tomatoes quartered
2 tbsp garlic paste
1 tbsp ginger paste
2 tsp coriander powder
1 tbsp cumin powder
1/2 tsp red chilli powder
1 tsp poppy seeds lightly roasted and ground into a powder
3 tbsp nuts (cashews and almonds) ground into a thick paste
Salt to taste
2 tsp Garam masala
Coriander leaves to garnish


1. Mash the potatoes, mixed vegetables, paneer and cream together. Add the Kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
2. Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
3. Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
4. Drain on paper towels and keep aside.
5. For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
6. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
7. Put this paste back into the pan and fry till the oil begins to separate from the masala.
8. Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
9. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
10. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
11. Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
12. Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
13. Garnish with some coriander leaves and cream .
14. Serve hot with Tandoori roti or Naan