Malai Kofta (Restaurant Style)
Malai kofta recipe that features light fried potato paneer balls served with restaurant style luxurious, rich and creamy curry!
Dish: Malai Kofta
Variant: Malai Kofta (Restaurant Style)
- Total time
- 1 hr 10 min
- Active time
- 30 min
- Yield
4, 4 to 6 people - 12 to 13 koftas4, 4 to 6 people - 12 to 13 koftas
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints17 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Bay Leaves
1 small bay leaf ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cinnamon Piece
½ inch cinnamon piece ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Cloves
2 cloves ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Cumin Seeds
¾ teaspoon cumin seeds ( or shahi jeera (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Onion
1½ cups onions ((170 g, 1 large onion sliced) )
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Ginger
1 inch ginger (peeled & sliced 10 g or 1 tbsp (22 g) ginger garlic paste)
The source row includes a form, size, temperature, preparation, or handling detail.
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Red Tomatoes
2¼ cups red ripe tomatoes (( sliced or chopped, 350 g) )
The source row includes a form, size, temperature, preparation, or handling detail.
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Garam Masala
¾ to 1 teaspoon garam masala ( (adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
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Coriander Leaves
1 tablespoon coriander leaves (chopped to garnish - optional)
The source row includes a form, size, temperature, preparation, or handling detail.
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Boiled Potato
100 grams boiled potato ( (1 medium old potato, ½ cup fine grated, read notes))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Paneer
200 grams grated paneer ( (1½ cups dry gratings))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cashews
1 tablespoon cashews ((fine chopped 8, optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Raisins
1 tablespoon raisins ((fine chopped, 8 to 10, optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Ginger
1 teaspoon grated ginger ( or ginger garlic paste)
The source row includes a form, size, temperature, preparation, or handling detail.
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Sea Salt
½ teaspoon sea salt ( (adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
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Garam Masala
½ to ¾ teaspoon garam masala ((adjust to taste, or use ¼ teaspoon cardamom powder))
The source row includes a form, size, temperature, preparation, or handling detail.
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Coriander Leaves
1 tablespoon coriander leaves (fine chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
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Additional ingredient notes
Key Ingredients & Substitutes
Paneer – I use store bought paneer but well-drained homemade also works.
You may sub with pressed firm or extra firm tofu. Boiled potato – Old low moisture potatoes are best for this recipe. New potatoes are bad for your koftas as they hold lot of moisture and you will need to add more flour which makes your koftas dense. Cornstarch & all-purpose flour – Use cornstarch or equal amounts of cornstarch and all-purpose flour to absorb the excess moisture and bind the koftas. I prefer to roll the koftas in all-purpose flour as the exterior turns out much firmer and crispier than the cornstarch.
Make Koftas
While you cook the gravy, boil 1 medium potato (atleast 130 grams, low-moisture old potato) until fork tender.
Make sure you don’t overcook it to the extent it is water-logged and mushy. I pressure cooked mine in the instant pot for 9 mins. Cool down completely and grate it to a mixing bowl. It should be almost dry, not water-logged like seen in the picture. Use 100 grams, about half cup.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Variations
You can make stuffed kofta with chopped raisins and cashews.
In restaurants, fine chopped cashews, raisins and mawa is mixed and stuffed inside the koftas. I prefer to add the nuts and raisins to the kofta mixture instead, for ease of making. Related Recipes Paneer Recipes Paneer Butter Mas...
Method Overview
Structured method notes that are separate from the step timeline.
Frying Koftas
On a medium flame, heat 2 to 3 cups oil in a deep pan/kadai.
While the oil is heating up, roll back the balls again in your palm and dust off the excess. This keeps your oil clear and prevents a hard crust over the koftas. Test the oil if it is hot enough. Drop the reserved pinch of kofta mixture to the hot oil. If it sizzles and comes up to the surface without browning, the oil is hot enough to fry.
Air Frying Paneer Koftas
Preheat your air fryer or oven for 10 mins at 360 F/ 180 C.
Place the koftas in a air fryer tray or basket and spray with oil. Air fry for 15 mins until golden, shake the tray/basket half way. Adjust the timing as required.
Notes
Use low moisture old potatoes & avoid new harvest.
Start with a medium raw potato that weighs atleast 130 grams. Boil potatoes just until fork tender and cool down completely. Mushy or water-logged potatoes are not suitable to make malai kofta. Too much moisture in your potatoes will require more flour/ starch which can alter the texture of your koftas. It is very important to fry the koftas in hot oil, if it is not hot enough, they can break down or even get stuck to the bottom of the pan.
Source video
Source video
Method Timeline
Prep
ActivePrep
30 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 10 min
Total time from the source recipe card.
Step 1
Heat a pan with 1½ tablespoons ghee or oil. Add 2 to 3 green cardamoms + optional spices like 1 small bay leaf, ½ inch cinnamon piece, 2 cloves + ¾ teaspoon cumin seeds or shahi jeera When they begin to sizzle add 1½ cups sliced onions (about 170 g from 1 large red or yellow onion)
Image detailssauteing onionsSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Inputs and tools8
Uses
- 2 to 3 green cardamoms
- 1½ tablespoon oil ( or ghee (45 ml))
- 2 cups oil to deep fry
- 1½ cups onions ((170 g, 1 large onion sliced) )
- ¾ teaspoon cumin seeds ( or shahi jeera (optional))
- 2 cloves ((optional))
- ½ inch cinnamon piece ((optional))
- 1 small bay leaf ((optional))
Step 2
Saute for 7 to 8 mins until light golden. Add 1 inch peeled & sliced ginger (about 10 g) 5 to 6 large garlic cloves (12 g). or you can also use 1 tbsp ginger garlic paste. Saute for 2 to 3 mins.
Image detailssaueting ginger garlicSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Visual cue
until light golden.
Checks2
Visual cueInfoVisualuntil light golden.
Expected state: until light golden.
TimingInfoTimingfor 7 to 8 mins
Target: 7-8 minute
Expected state: Saute for 7 to 8 mins until light golden.
Inputs and tools3
Uses
- 1 inch ginger (peeled & sliced 10 g or 1 tbsp (22 g) ginger garlic paste)
- 5 to 6 large garlic cloves ((12 g) )
- 1 teaspoon grated ginger ( or ginger garlic paste)
Why and source
This step has reviewed source-backed guidance.
Step 3
Add 2¼ cups red ripe tomatoes (350 grams or 4 medium sliced or chopped) 18 whole raw cashew nuts (36 grams, may sub with ¼ cup heavy/fresh cream at the end) ¾ teaspoon sea salt
Image detailssauteing tomatoes and cashewsSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Inputs and tools5
Uses
- 2¼ cups red ripe tomatoes (( sliced or chopped, 350 g) )
- 18 raw cashew nuts ((36 grams, sub with ¼ cup heavy/fresh cream) )
- ¾ teaspoon sea salt ( (more to adjust))
- ¼ cup heavy/fresh cream ( (double if not using cashews + 1 tbsp to garnish))
- ½ teaspoon sea salt ( (adjust to taste))
Step 4
Saute or cook covered until mushy, for 8 mins. Stir in ¾ teaspoon Kashmiri red chili powder (may cut down for low heat) 1 teaspoon coriander powder (ground coriander seeds) ¾ to 1 teaspoon garam masala (adjust to preference)
low heat
Image detailsadding spices to make malai gravySwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Visual cue
until mushy, for 8 mins.
Checks2
Visual cueInfoVisualuntil mushy, for 8 mins.
Expected state: until mushy, for 8 mins.
TimingInfoTimingfor 8 mins
Target: 8 minute
Expected state: Saute or cook covered until mushy, for 8 mins.
Inputs and tools5
Uses
- ¾ teaspoon Kashmiri red chili powder ( (+ more to adjust the color))
- ¾ to 1 teaspoon garam masala ( (adjust to taste))
- 1 teaspoon coriander powder ( (ground coriander seeds))
- 1 tablespoon jaggery powder ( or 1 tsp sugar)
- ½ to ¾ teaspoon garam masala ((adjust to taste, or use ¼ teaspoon cardamom powder))
Why and source
This step has reviewed source-backed guidance.
Step 5
Saute on a medium high heat until aromatic, for about 3 mins. Turn off, discard the bay leaf and cool down.
medium high heat
Image detailscooked onion tomato and cashew masalaSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Visual cue
until aromatic, for about 3 mins.
Checks3
Visual cueInfoVisualuntil aromatic, for about 3 mins.
Expected state: until aromatic, for about 3 mins.
TimingInfoTimingabout 3 mins
Target: 3 minute
Expected state: Saute on a medium high heat until aromatic, for about 3 mins.
HoldingMain recipeSource holding instruction
Saute on a medium high heat until aromatic, for about 3 mins. Turn off, discard the bay leaf and cool down.
medium high heatWhy and source
This step has reviewed source-backed guidance.
Step 6
Pour 1 cup cold water to a blender and transfer the cooked onion tomato masala. Blend to a smooth puree.
Image detailspureed mixture to make malai kofta gravySwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Inputs and tools1
Uses
- 1 cup water ((+ ½ more to simmer, omit if not using cashews))
Step 7
Heat 2 tablespoons of unsalted butter on a very low flame and optionally add chili powder to color and heat preference. Mine was already hot, so used only a ¼ tsp. I forgot to add butter and started with a tsp of ghee, so ended up adding at the end.
Image detailsadding chili powder to gheeSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Inputs and tools1
Uses
- 2 tablespoons unsalted butter ((30 grams) )
Step 8
Place your strainer directly over the pan and strain the onion tomato puree. Use a spoon to speed up the task.
Step 9
Pour half cup water (If you did not use cashews, going to sub with cream, omit the water here).
Image detailspouring waterSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Inputs and tools1
Uses
- 1 tablespoon cashews ((fine chopped 8, optional))
Step 10
Mix well and bring to a boil. Cover and cook on a medium heat until thick and creamy. It takes me 10 mins. Stir every 3 to 4 mins to prevent burning.
medium heat
Image detailssimmering malai kofta currySwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Visual cue
until thick and creamy.
Checks2
TextureInfoTextureuntil thick and creamy.
Expected state: until thick and creamy.
TimingInfoTiming10 mins
Target: 10 minute
Expected state: Mix well and bring to a boil. Cover and cook on a medium heat until thick and creamy. It takes me 10 mins. Stir every 3 to 4 mins to prevent burning.
Why and source
This step has reviewed source-backed guidance.
Step 11
Taste test to adjust salt & garam masala. Crush 1½ teaspoon kasuri methi in your palms and add it. Also stir in 1 tablespoon jaggery powder or 1 tsp sugar.
Image detailsadding kasuri methiSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Inputs and tools1
Uses
- 1½ teaspoon kasuri methi ( (dried fenugreek leaves))
Step 12
Stir in ¼ cup heavy cream/ fresh cream.
Step 13
Cover and set aside to keep it warm.
Step 14
While you cook the gravy, boil 1 medium potato (atleast 130 grams, low-moisture old potato) until fork tender. Make sure you don’t overcook it to the extent it is water-logged and mushy. I pressure cooked mine in the instant pot for 9 mins. Cool down completely and grate it to a mixing bowl. It should be almost dry, not water-logged like seen in the picture. Use 100 grams, about half cup.
Step 15
Pat dry 200 grams paneer with kitchen papers to get rid of excess moisture. You also need: 1 tablespoon coriander leaves fine chopped 1 to 2 green chilies deseed & chop (or ½ teaspoon ground black pepper) 1 teaspoon grated ginger or ginger garlic paste 1 tablespoon cashews (8 fine chopped, optional) 1 tablespoon raisins (8 to 10 fine chopped, optional) ½ teaspoon sea salt (adjust to taste) ½ to ¾ teaspoon garam masala (adjust to taste, or use ¼ teaspoon cardamom powder) 2½ tablespoons corn starch (25 grams, 1 tbsp more only if needed, read notes)
Image detailsingredients for malai koftaSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Inputs and tools6
Uses
- 1 tablespoon coriander leaves (chopped to garnish - optional)
- 200 grams grated paneer ( (1½ cups dry gratings))
- 1 tablespoon raisins ((fine chopped, 8 to 10, optional))
- 1 to 2 green chilies (deseed & chop (or sub with ½ teaspoon ground black pepper))
- 2½ tablespoons corn starch ( (25 grams, 1 tbsp more only if needed, read notes))
- 1 tablespoon coriander leaves (fine chopped)
Step 16
Grate the paneer finely to the same bowl and add all the other ingredients.
Step 17
Mix together for 2 to 3 mins to form a smooth non-sticky dough. Shape to a ball. When you touch it with your fingers, it should not stick, rather it should be dry. If it’s wet, try adding a tsp more cornstarch. Adding too much can alter the texture so be cautious.
Image detailspaneer kofta mixtureSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Checks1
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Mix together for 2 to 3 mins to form a smooth non-sticky dough.
Why and source
This step has reviewed source-backed guidance.
Step 18
Divide the mixture to 12 to 14 portions (or even 15, about 24 to 28 grams each, depending on the size you prefer). Roll them to round crack free smooth koftas.
Step 19
Place them on a tray. Reserve a large pinch of the mixture to test.
Step 20
Roll the balls one by one in 1 tbsp cornstarch or all-purpose flour. Place them aside.
Step 21
On a medium flame, heat 2 to 3 cups oil in a deep pan/kadai. While the oil is heating up, roll back the balls again in your palm and dust off the excess. This keeps your oil clear and prevents a hard crust over the koftas.
Step 22
Test the oil if it is hot enough. Drop the reserved pinch of kofta mixture to the hot oil. If it sizzles and comes up to the surface without browning, the oil is hot enough to fry. If it sits at the bottom, it means the oil is not hot enough. Test a kofta for binding: Slide one kofta to the oil and see how it turns out. If it does not break in oil but hold shape well, you can go ahead to fry the rest. Gently slide the koftas one after the other and fry them undisturbed without touching, for 2 to 3 mins.
Image detailsfried koftasSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Checks2
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Gently slide the koftas one after the other and fry them undisturbed without touching, for 2 to 3 mins.
HoldingMain recipeSource holding instruction
Test the oil if it is hot enough. Drop the reserved pinch of kofta mixture to the hot oil. If it sizzles and comes up to the surface without browning, the oil is hot enough to fry. If it sits at the bottom, it means the oil is not hot enough. Test a kofta for binding: Slide one kofta to the oil and see how it turns out. If it does not break in oil but hold shape well, you can go ahead to fry the rest. Gently slide the koftas one after the other and fry them undisturbed without touching, for 2 to 3 mins.
Why and source
This step has reviewed source-backed guidance.
Step 23
When they begin to turn golden, stir them gently and fry until golden & crisp.
Image detailsdeep fried koftas in oilSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Visual cue
until golden & crisp.
Checks1
TextureInfoTextureuntil golden & crisp.
Expected state: until golden & crisp.
Why and source
This step has reviewed source-backed guidance.
Step 24
Remove to a cooling rack or steel basket. I rolled only half the koftas in flour/starch and fried the rest as shaped (without rolling). Those with thicker crust in the picture are rolled. Assemble Malai Kofta Assemble only when you are ready to serve. Cool down the malai gravy to a warm temperature and transfer it to a serving dish. Cool the koftas slightly and place them in the gravy. Garnish with 1 tbsp of cream and chopped coriander leaves. (Avoid adding hot koftas to hot gravy). Serve Malai Kofta with Butter Naan, Tandoori Roti or Jeera Rice. I usually do not assemble the dish but let my guests serve the gravy and koftas on their own. This ensures the koftas do not become too soft.
Image detailspaneer koftas in a steel colanderSwasthis Recipes · Malai Kofta Recipe (Restaurant Style)Dev reference Checks1
HoldingMain recipeSource holding instruction
Remove to a cooling rack or steel basket. I rolled only half the koftas in flour/starch and fried the rest as shaped (without rolling). Those with thicker crust in the picture are rolled. Assemble Malai Kofta Assemble only when you are ready to serve. Cool down the malai gravy to a warm temperature and transfer it to a serving dish. Cool the koftas slightly and place them in the gravy. Garnish with 1 tbsp of cream and chopped coriander leaves. (Avoid adding hot koftas to hot gravy). Serve Malai Kofta with Butter Naan, Tandoori Roti or Jeera Rice. I usually do not assemble the dish but let my guests serve the gravy and koftas on their own. This ensures the koftas do not become too soft.
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Assemble Malai Kofta
Assemble only when you are ready to serve.
Cool down the malai gravy to a warm temperature and transfer it to a serving dish. Cool the koftas slightly and place them in the gravy. Garnish with 1 tbsp of cream and chopped coriander leaves. (Avoid adding hot koftas to hot gravy). Serve Malai Kofta with Butter Naan, Tandoori Roti or Jeera Rice.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 4 to 6 people - 12 to 13 koftas
Dough
Source step 17 creates or uses dough.
Garnish
Source step 24 creates or uses garnish.
Mixture
Source step 18 creates or uses mixture.
Paste
Source step 2 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Use low moisture old potatoes & avoid new harvest.
Use low moisture old potatoes & avoid new harvest. Start with a medium raw potato that weighs atleast 130 grams.
Boil potatoes just until fork tender and cool down completely.
Boil potatoes just until fork tender and cool down completely. Mushy or water-logged potatoes are not suitable to make malai kofta. Too much moisture in your potatoes will require more flour/ starch which can alter the texture of your koftas.
It is very important to fry the koftas in hot oil, if it is not hot enough, they can break down or even get stuck to the bottom of the pan.
It is very important to fry the koftas in hot oil, if it is not hot enough, they can break down or even get stuck to the bottom of the pan.
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Mention @SwasthisRecipes or tag #swasthisrecipes!
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Malai Kofta Recipe (Restaurant Style)
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