Restaurant Style Paneer Malai Kofta
Back to all recipes
Restaurant Style Paneer Malai Kofta
Authentic North India · Restaurant Style

Restaurant Style Paneer Malai Kofta Recipe

By Jeevan Depa·✓Kitchen Tested & Verified·Updated October 2026
Pure Veg📍North India🍽️Lunch & Dinner⏱️30 mins⚡Hard👥Serves 4Curry
🍳Why This Recipe Works & Culinary Heritage

Restaurant Style Paneer Malai Kofta is a celebrated North India culinary specialty crafted with traditional techniques and authentic spices. Prepared with 26 metric-standardized ingredients (featuring Paneer, Fresh Mawa (Khoya), Refined Flour (Maida), Baking Powder, Cashew Nuts), this dish balances aromatic spices with rich cooking bases for deep, authentic flavor.

⏱️ Cook Time: 30 mins•👥 Servings: 4 plates•🛒 Instamart: 1-Click Doorstep Sync

Ingredients for Restaurant Style Paneer Malai Kofta

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

Jump to Instamart Cart
1
Paneer
300 g
2
Fresh Mawa (Khoya)
100 g
3
Refined Flour (Maida)
3 tbsp
Pantry
4
Baking Powder
1/4 tsp
5
Cashew Nuts
1.25 cups
6
Almonds
1/4 cup
7
Melon Seeds (Magaz)
1/2 cup
8
Onions
4 piece
Pantry
9
Saffron Strands
8-10 (pinch)
10
Milk
1 tbsp
Pantry
11
Ghee
1.5 tbsp
Pantry
12
Ginger
1 tsp
Pantry
13
Ginger Garlic Paste
1 tbsp
14
Green Chillies
3 pieces
Pantry
15
Cardamom Powder
1/2 tsp
16
White Pepper Powder
1/2 tsp
17
Kasuri Methi
1 tsp
18
Garam Masala
1/2 tsp
Pantry
19
Kewda Water
1/2 tsp
20
Cumin Seeds
1 tsp
Pantry
21
Whole Spices (Cardamom, Cinnamon, Cloves, Bay Leaf, Star Anise, Mace)
1 standard mix piece
22
Fresh Cream
3 tbsp
23
Butter
1 tbsp
Pantry
24
Sugar
1 tsp
Pantry
25
Salt
to taste
Pantry
26
Cooking Oil
for deep frying
Pantry

Soak saffron in lukewarm milk and set aside. In a stock pot, boil roughly cut onion petals, 1 cup cashews, and melon seeds in water for 7-8 minutes, skimming off scum. Drain, cool, and blend to a smooth, fine puree.

Step-by-Step Instructions

1
Soak saffron in lukewarm milk and set aside. In a stock pot, boil roughly cut onion petals, 1 cup cashews, and melon seeds in water for 7-8 minutes, skimming off scum. Drain, cool, and blend to a smooth, fine puree.
2
Wrap paneer in a paper towel to absorb moisture. Grate paneer and fresh mawa together on a plate, then knead and cream with the heel of your palm until smooth. Add salt, cardamom powder, and refined flour (maida) in batches until it forms a pliable dough. Fold in baking powder and set aside.
3
In a pan, lightly toast chopped cashews and almonds in ghee. Transfer to a bowl and mix with saffron milk, grated ginger, chopped green chilli, kasuri methi, garam masala, sugar, salt, white pepper powder, and 3-4 tablespoons of the prepared paneer-mawa mixture to form the filling.
4
Divide the dough into lemon-sized balls. Flatten each ball into a disc, hollow slightly, place a portion of the nut filling in the centre, seal the edges smoothly without cracks, and roll back into uniform rounds.
5
Heat cooking oil in a kadai on medium-low flame. Gently slide in the koftas and deep-fry, stirring very delicately, until evenly golden brown and crisp on the outside. Drain onto a paper towel.
6
For the gravy, heat oil and ghee in a pan. Add cumin seeds, green cardamom, black cardamom, cinnamon, bay leaf, cloves, peppercorns, star anise, and mace; sauté for 1-2 minutes until aromatic. Add ginger garlic paste and sauté for another minute.
7
Stir in the boiled onion-cashew-melon seed puree and cook for 3 minutes. Add slit green chillies, cardamom powder, white pepper powder, sugar, and salt along with hot water. Simmer on medium-low flame for 10-15 minutes, stirring periodically to prevent scorching.
8
Stir in crushed kasuri methi, garam masala, and kewda water. Pass the entire gravy through a fine sieve using a ladle to ensure a silky-smooth texture.
9
Return the strained gravy to the wok on low heat. Adjust consistency with hot water if needed, then finish with fresh cream and butter, stirring until glossy.
10
To serve, arrange hot fried koftas in a serving dish, pour hot silky white gravy generously over them, and garnish with a drizzle of chilli oil, a swirl of cream, and crushed kasuri methi. Serve immediately with naan or tandoori roti.
👨‍🍳

Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Restaurant Style Paneer Malai Kofta 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
300kcal
18% DV
Protein
13g
26% DV
Carbs
54g
20% DV
Fat
18g
23% DV
Fiber
6g
21% DV
Sodium
520mg
23% 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

Open in YouTube

Culinary Tags

#Malai Kofta#Restaurant Style#Paneer Recipe#Mughlai Curry#Dinner Party#North Indian
💡

Frequently Asked Questions & Cooking Guide

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

You need 26 ingredients to make Restaurant Style Paneer Malai Kofta: Paneer (300 g), Fresh Mawa (Khoya) (100 g), Refined Flour (Maida) (3 tbsp), Baking Powder (1/4 tsp), Cashew Nuts (1.25 cups), Almonds (1/4 cup), Melon Seeds (Magaz) (1/2 cup), Onions (4 piece), Saffron Strands (8-10 (pinch)), Milk (1 tbsp), Ghee (1.5 tbsp), Ginger (1 tsp), Ginger Garlic Paste (1 tbsp), Green Chillies (3 pieces), Cardamom Powder (1/2 tsp), White Pepper Powder (1/2 tsp), Kasuri Methi (1 tsp), Garam Masala (1/2 tsp), Kewda Water (1/2 tsp), Cumin Seeds (1 tsp), Whole Spices (Cardamom, Cinnamon, Cloves, Bay Leaf, Star Anise, Mace) (1 standard mix piece), Fresh Cream (3 tbsp), Butter (1 tbsp), Sugar (1 tsp), Salt (to taste), Cooking Oil (for deep frying). 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.

More North India & Curry Recipes

Popular dishes with instant 1-click Swiggy Instamart ingredient delivery

View All →
Butter Chicken (Murgh Makhani)
Butter Chicken (Murgh Makhani)
⏱️ 25 mins·Non-Veg
Paneer Butter Masala
Paneer Butter Masala
⏱️ 20 mins·Pure Veg
Dal Makhani
Dal Makhani
⏱️ 45 mins·Pure Veg
Chole Bhature (Punjabi Style)
Chole Bhature (Punjabi Style)
⏱️ 30 mins·Pure Veg
Servings
4
💰 Cost / Plate:~₹15279/ serving
~₹61116 total

Ingredients

26/26

Uncheck items you already have. Only checked items will be added to cart.

·
26 items · estimated total~₹61116
Servings
4
26/26 items · ~₹15279/plate
~₹61116
📲Share Cart to WhatsApp