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Malai kofta is my go—to for festive family dinners or when I want to impress a big crowd without breaking a sweat. This big batch version lets you serve the creamy restaurant classic at home with all the richness of fresh paneer, crunchy koftas, and a satin—smooth tomato—cashew gravy. The process is totally manageable even on busy weekends thanks to a few smart shortcuts and an Instant Pot for the curry base.
When I first made malai kofta for a Diwali party, I was nervous about frying so many koftas. I discovered that a test batch makes all the difference — you get golden, crisp balls every time and can adjust the seasonings to everyone’s preference.
Ingredients
- White potatoes: Choose smooth, waxy potatoes for the perfect binding in kofta. Freshness means fluffier texture.
- Paneer: Freshly grated paneer brings delicate flavor and softness to the kofta. Homemade or good quality store—bought works well.
- Dried or fresh ginger: Adds gentle warmth to both kofta and gravy. Opt for juicy young ginger if using fresh.
- Dried or fresh garlic: Lends pungency. Freshly grated garlic is best for the gravy to develop a deep base.
- Red chili powder: Gives heat and that signature color. Look for bright red, fresh chili powder for vibrancy.
- Kasoori methi: Adds complexity to both kofta and sauce. Crushing between your palms intensifies the aroma.
- Cumin powder and whole cumin: Brings earthy back—notes. Toast whole seeds for a richer flavor.
- Cornstarch or arrowroot flour: Ensures kofta hold their shape. Arrowroot is great for gluten—free needs.
- Salt: To draw out the vegetables’ natural flavors.
- White onion: Forms the sweet base of the sauce. Choose firm onions for best results.
- Kashmiri red chilies: These chilies give color without too much heat.
- Green chilies: Add fresh kick. Select plump ones for maximum flavor.
- Cinnamon stick and bay leaves: Provide depth and subtle sweetness in the gravy.
- Cloves and peppercorns: Build warmth and roundness in the sauce.
- Coriander powder: Classic North Indian earthiness. Freshly ground makes a huge difference.
- Turmeric powder: Gives color and slight bitterness.
- Roma tomatoes: Sweet ripe tomatoes are key for balanced sauce.
- Unsalted cashews: The secret to creamy, dairy—free richness. Use unroasted for silkiest texture.
- Honey: Balances the tartness of tomatoes and adds subtle sweetness.
- Cardamom powder: Bright floral note near the finish.
- Heavy cream: Swirled in at the end for the silkiest finish.
- Oil: Neutral flavored oil works best for deep frying and sautéing.
- Water: To adjust the consistency of sauce and help blend the base.
Step-by-Step Instructions
- Prepare the Kofta Dough:
- Place completely cooled boiled potatoes in a large bowl. Mash thoroughly with a fork or hand grater until no lumps remain. Add grated paneer along with ginger, garlic, chili powder, kasoori methi, cumin powder, cornstarch, and salt. Mix with your hands until the mixture forms a soft but non—sticky dough. Taste and adjust the seasoning as you like.
- Shape and Fry the Kofta:
- Heat oil in a deep pan on medium heat. Meanwhile, divide the kofta dough into even portions. Shape into balls about one and a half inches in diameter. Roll each gently in cornstarch to coat the surface. Before proceeding with all, fry one or two balls to test if they hold together. If they crack or break, incorporate a touch more cornstarch. Fry 5 to 6 balls at a time turning often until they become evenly golden and crisp. Drain on absorbent paper and repeat until all are cooked. Allow to cool before storing.
- Make the Sauce Base:
- Switch your Instant Pot to Saute mode and add oil. When hot, sprinkle in whole cumin seeds and let them sizzle for just a few seconds. Add green and Kashmiri red chilies, followed by grated ginger and garlic. Sauté for about 20 seconds until fragrant. Stir in onions and cook until translucent and soft but not browned. Add turmeric, coriander powder, cinnamon stick, bay leaves, cloves, peppercorns, and salt. Cook until spices become aromatic.
- Add Tomatoes and Cashews:
- Stir in chopped Roma tomatoes and broken unroasted cashews. Pour in a cup of water and mix well. Secure the Instant Pot lid, cancel Saute, and set to Manual High Pressure or Porridge mode for four minutes. After the timer, let it rest for five minutes before carefully quick releasing pressure, using a kitchen towel to shield from splatters.
- Blend the Gravy:
- Open the lid and discard cinnamon stick and bay leaves. For the smoothest result, either blend immediately using an immersion blender or wait for the mixture to cool and use a standard blender. If necessary, strain the sauce for a velvety finish.
- Finish the Curry Sauce:
- Rinse and dry the Instant Pot inner pot and return it to Saute. Add more oil and, when hot, sprinkle in red chili powder for added flavor and color. Gently pour in the pureed base, stirring constantly. Cover and let the sauce come to a simmer as it can splatter. Add crushed kasoori methi, honey, and cardamom powder. Stir well and cook another minute. Finish by stirring in heavy cream. If the sauce seems too thick, thin with a splash of milk or water to desired consistency. Taste and adjust salt or sweetness. Keep the sauce and koftas separate until just before serving for best texture.
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When my mom first taught me this recipe she insisted on peeling the tomatoes for an extra silky curry. I thought it was unnecessary but after tasting her smooth sauce versus my chunky one I was convinced. Tiny details make home cooking shine.
Storage tips
Cool the fried kofta balls and keep them in an airtight container in the refrigerator for up to three days. The sauce can be made ahead and refrigerated separately for the same length of time. For longer storage store just the sauce in the freezer for up to four weeks and fry fresh kofta when you are ready to eat. To reheat warm sauce gently on the stove and add a splash of water or milk as needed.
Ingredient substitutions
If you need a nut—free curry substitute soaked sunflower seeds or white poppy seeds for cashews. For a dairy—free version try extra firm tofu in place of paneer and full fat coconut cream instead of heavy cream. The kofta will be slightly different in texture but still delicious.
Serving suggestions
Serve malai kofta with hot naan for soaking up the creamy gravy or over fluffy basmati rice. Garnish with more cream and a sprinkle of kasoori methi for extra aroma. Add a bright side dish like cucumber raita or tangy kachumber for balance and freshness. For a festive platter pair with jeera rice and crunchy papad.
Cultural context
Malai kofta is a signature dish from North India known for its luxurious creamy sauce and pillowy—soft kofta made from paneer and potatoes. Traditionally served on special occasions it bridges Mughal influences with home—style Indian comfort food. Each family adapts the spice blend to taste and some regional versions even fill koftas with dried fruits for a sweet surprise in each bite.
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Malai kofta feels like bringing a little celebration into your kitchen every time. Even after making it dozens of times my family still gets excited waiting for the crispy golden koftas to land in their bowls alongside that rich velvety sauce. It is a labor of love but the payoff is big smiles and clean plates every time.
Frequently Asked Questions
- → Can I make the koftas without deep frying?
Yes, you can bake the koftas instead of deep frying. Arrange them on a lined baking sheet, spray or brush with oil, and bake at 375°F (190°C) for 20-25 minutes, turning halfway through until golden brown. They won't be quite as traditional in texture but still delicious and healthier.
- → How do I store leftover malai kofta?
Always store the koftas and gravy separately in airtight containers in the refrigerator. The koftas will keep for 3-4 days, while the gravy can last up to 5 days. When ready to serve, reheat the gravy until hot, then add the koftas just before serving to maintain their texture.
- → Can I freeze this dish?
Yes, this dish freezes well when components are stored separately. Freeze the cooled koftas on a tray until solid, then transfer to a freezer bag. The gravy can be frozen in an airtight container. Both will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for paneer?
If paneer is unavailable, you can substitute with firm tofu (pressed to remove excess water), ricotta cheese (drained well), or even cottage cheese that's been processed briefly in a food processor. Each will slightly alter the texture but work well in the recipe.
- → Is there a way to make this dish vegan?
Absolutely! Replace paneer with firm tofu, use plant-based cream (cashew or coconut cream works well), and substitute honey with maple syrup or sugar. The rest of the ingredients are already plant-based, making this adaptation quite straightforward while maintaining the rich flavors.
- → What should I serve with malai kofta?
Malai kofta pairs beautifully with naan bread, roti, or basmati rice to soak up the delicious gravy. For a complete meal, serve alongside a simple dal (lentil dish), raita (yogurt condiment), and a fresh salad with cucumber and tomatoes.