Shahi Paneer Malai Kofta in White Gravy
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Shahi Paneer Malai Kofta in White Gravy
Authentic North India · Restaurant Style

Shahi Paneer Malai Kofta in White Gravy Recipe

By Jeevan Depa·✓Kitchen Tested & Verified·Updated October 2026
Pure Veg📍North India🍽️Lunch & Dinner⏱️45 mins⚡Medium👥Serves 4Curry
🍳Why This Recipe Works & Culinary Heritage

Shahi Paneer Malai Kofta in White Gravy is a celebrated North India culinary specialty crafted with traditional techniques and authentic spices. Prepared with 26 metric-standardized ingredients (featuring Paneer, Onions, Cashew nuts, Melon seeds (Magaz), Khoya (Mawa)), this dish balances aromatic spices with rich cooking bases for deep, authentic flavor.

⏱️ Cook Time: 45 mins•👥 Servings: 4 plates•🛒 Instamart: 1-Click Doorstep Sync

Ingredients for Shahi Paneer Malai Kofta in White Gravy

Complete culinary measure (26 items) · Scale servings or deselect pantry items in the cart panel

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1
Paneer
400 g
2
Onions
500 g
3
Cashew nuts
100 g
4
Melon seeds (Magaz)
50 g
5
Khoya (Mawa)
100 g
6
All-purpose flour (Maida)
3 tbsp
Pantry
7
Curd (Yogurt)
1 cup
8
Fresh Cream
1/4 cup
9
Butter
2 tbsp
10
Desi Ghee
1 tbsp
Pantry
11
Cooking Oil
500 ml
Pantry
12
Ginger
2 tbsp
13
Ginger Garlic Paste
1.5 tbsp
14
Green Chillies
5 pieces
15
Mixed Dry Fruits (Almonds, Pistachios)
2 tbsp
16
Fresh Coriander
2 tbsp
17
Green Cardamom
4 pieces
18
Black Cardamom
1 pieces
19
Bay Leaf (Tej Patta)
2 pieces
Pantry
20
Cardamom Powder
1/2 tsp
21
White Pepper Powder
1/2 tsp
22
Kasoori Methi Powder
1 tsp
23
Garam Masala
3/4 tsp
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24
Sugar
1 pinch
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25
Salt
to taste
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26
Water
1 litre piece
Pantry

In a pot, boil sliced onions, green cardamoms, cashew nuts, melon seeds, and green chillies in 1 litre of water for 15 to 20 minutes until the onions turn soft and translucent. Drain, let cool completely, and blend into a silky smooth white puree.

Step-by-Step Instructions

1
In a pot, boil sliced onions, green cardamoms, cashew nuts, melon seeds, and green chillies in 1 litre of water for 15 to 20 minutes until the onions turn soft and translucent. Drain, let cool completely, and blend into a silky smooth white puree.
2
Grate fresh paneer into a large bowl. Add salt, finely chopped ginger, chopped green chillies, a pinch of sugar, kasoori methi powder, garam masala, cardamom powder, and all-purpose flour (maida). Knead thoroughly with the heel of your hand for 4 to 5 minutes until soft and pliable.
3
Prepare the stuffing by mixing khoya, chopped dry fruits, green chilli, ginger, chopped coriander, and a pinch of salt. Divide the paneer dough into 10 equal portions, flatten each, place a spoonful of stuffing in the center, and roll gently into smooth, crack-free round balls.
4
Heat oil in a kadai over medium-low heat. Fry the koftas gently, turning occasionally, until they turn light golden-brown and crisp on the outside. Drain onto paper towels.
5
In a separate pan, heat ghee and oil. Add black cardamom, bay leaves, slit green chillies, and ginger-garlic paste with a splash of water; sauté gently without browning. Whisk in the curd and cook on low heat until the fat separates.
6
Pour in the blended onion-cashew paste and cook on medium-low flame for 10 to 12 minutes, stirring frequently so it doesn't stick, until the gravy turns rich and glossy.
7
Finish the gravy by stirring in butter, julienned ginger, slit green chillies, white pepper powder, salt, kasoori methi, a pinch of garam masala, and fresh cream. Simmer for 2 minutes.
8
Place the warm koftas in a serving bowl, ladle the velvety hot white gravy over them, and serve immediately with naan or paratha.
👨‍🍳

Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Shahi Paneer Malai Kofta in White Gravy at home

1

Warm Water Soak for Pillowy Paneer

If using store-bought paneer, submerge cubed paneer in warm, lightly salted water for 15 minutes before adding to the gravy. It prevents rubberiness and keeps it melt-in-the-mouth soft.

2

Do Not Overcook Paneer in Gravy

Add paneer cubes in the final 3-4 minutes of cooking. Paneer is already cooked cheese; simmering it too long releases whey and turns the texture tough.

3

Kasuri Methi Awakening Trick

Rub dried fenugreek leaves (kasuri methi) vigorously between your palms right before sprinkling over the hot curry. The friction awakens volatile essential oils for restaurant-grade fragrance.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 4 servings)

Nutrient Dense
Calories
367kcal
18% DV
Protein
16g
32% DV
Carbs
57g
21% DV
Fat
15g
19% DV
Fiber
8g
29% DV
Sodium
507mg
22% 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.

Video Tutorial

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Culinary Tags

#Shahi Malai Kofta#Paneer Kofta Curry#White Gravy Kofta#Kunal Kapur Recipe#Mughlai Curry#Restaurant Style Malai Kofta
💡

Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Shahi Paneer Malai Kofta in White Gravy

You need 26 ingredients to make Shahi Paneer Malai Kofta in White Gravy: Paneer (400 g), Onions (500 g), Cashew nuts (100 g), Melon seeds (Magaz) (50 g), Khoya (Mawa) (100 g), All-purpose flour (Maida) (3 tbsp), Curd (Yogurt) (1 cup), Fresh Cream (1/4 cup), Butter (2 tbsp), Desi Ghee (1 tbsp), Cooking Oil (500 ml), Ginger (2 tbsp), Ginger Garlic Paste (1.5 tbsp), Green Chillies (5 pieces), Mixed Dry Fruits (Almonds, Pistachios) (2 tbsp), Fresh Coriander (2 tbsp), Green Cardamom (4 pieces), Black Cardamom (1 pieces), Bay Leaf (Tej Patta) (2 pieces), Cardamom Powder (1/2 tsp), White Pepper Powder (1/2 tsp), Kasoori Methi Powder (1 tsp), Garam Masala (3/4 tsp), Sugar (1 pinch), Salt (to taste), Water (1 litre piece). Exact metric quantities for your chosen servings are listed in the ingredients section above, and you can add all of them to your Swiggy Instamart cart in one click.

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Ingredients

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26 items · estimated total~₹1890
Servings
4
26/26 items · ~₹473/plate
~₹1890
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