Malai Kofta
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Malai Kofta
Authentic North India · Restaurant Style

Malai Kofta Recipe

Pure Veg📍North India🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Vegetarian
⚡Google AI Search Overview & Recipe Summary

Malai Kofta is an authentic North India Vegetarian celebrated for its traditional flavors. Made with 13 metric-measured ingredients (including Fresh Paneer, Boiled Potato, Cornflour, Cashew Nuts, Raisins), this recipe takes approximately 30 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.

Ingredients for Malai Kofta

Complete culinary measure (13 items) · Scale servings or deselect pantry items in the cart panel

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1
Fresh Paneer
250 g
2
Boiled Potato
1 large (150 g)
3
Cornflour
2 tbsp
Pantry
4
Cashew Nuts
20 pieces (40 g)
5
Raisins
1 tbsp
Pantry
6
Ripe Tomatoes
4 medium (350 g)
7
Onion
2 medium (200 g)
8
Fresh Cream
3 tbsp
9
Butter
2 tbsp
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10
Kasuri Methi
1 tsp
Pantry
11
Garam Masala
1 tsp
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12
Oil (for deep-frying)
500 ml
Pantry
13
Salt
1 tsp
Pantry

Grate paneer and boiled potato, mix with cornflour, chopped cashews and raisins, and a pinch of salt into a soft dough.

Step-by-Step Instructions

1
Grate paneer and boiled potato, mix with cornflour, chopped cashews and raisins, and a pinch of salt into a soft dough.
2
Shape into small balls, deep-fry on medium heat until golden brown, and drain on paper towels.
3
Sauté onions, ginger, garlic and cashews in oil until soft, cool, and blend into a smooth paste with the tomatoes.
4
Cook the paste in butter with red chili powder and garam masala until oil separates.
5
Add water or milk to reach a creamy gravy consistency, simmer 10 minutes, and stir in fresh cream and kasuri methi.
6
Just before serving, gently place the koftas in the gravy so they stay crisp. Garnish with cream and coriander.
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Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Malai Kofta at home

1

Bloom Spices in Warm Fat

Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.

2

Balance Acid, Fat & Heat

If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.

3

Deglaze the Pan (Fond Retention)

Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 4 servings)

Nutrient Dense
Calories
290kcal
18% DV
Protein
15g
30% DV
Carbs
44g
16% DV
Fat
22g
28% DV
Fiber
6g
21% DV
Sodium
590mg
26% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Culinary Tags

#Malai Kofta#Vegetarian#North Indian#Curry#Mughlai
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Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Malai Kofta

Allow the prepared Malai Kofta to cool completely to room temperature. Transfer into an airtight glass or BPA-free container and refrigerate at 4°C or below for up to 3 to 4 days. Reheat gently in a covered pan over low heat or microwave with a splash of water to restore authentic moisture and aroma.

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Ingredients

13/13

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13 items · estimated total~₹866
Servings
4
13/13 items selected
~₹866