Restaurant-Style Creamy Malai Kofta

Crispy paneer dumplings in a velvety, sweet-and-spicy cashew gravy.

If Paneer Butter Masala is the King of vegetarian curries, then Malai Kofta is undoubtedly the Queen. It is delicate, rich, and slightly sweet—the ultimate indulgence for special occasions.

The challenge? In restaurants, the Koftas (dumplings) are soft as clouds, melting instantly in your mouth. At home, they often turn out hard, rubbery, or break apart in the oil. Today, I am sharing the Fail-Proof Method to get that perfect restaurant texture: crispy on the outside, creamy on the inside.

🛒 Ingredients List

For the Malai Koftas:

• Paneer (Cottage Cheese): 1 cup (Grated finely).
• Potatoes: 2 medium (Boiled, peeled, and grated).
• Cornflour (Cornstarch): 2 tbsp (The binder).
• Ginger-Green Chili Paste: 1 tsp.
• Dry Fruits: Chopped cashews and raisins (For the "Shahi" stuffing).
• Spices: Salt, Pinch of Cardamom powder, Pinch of Black Pepper.
• Oil: For deep frying.

For the Silky Gravy:

• Onion: 2 medium (Roughly chopped).
• Tomatoes: 3 medium (Red and ripe).
• Cashews (Kaju): 10-12 whole (Soaked in warm water).
• Ginger-Garlic Paste: 1 tbsp.
• Whole Spices: 1 Bay leaf, 2 Cardamoms, 1 Cinnamon stick, 2 Cloves.
• Spice Powders: 1 tsp Kashmiri Red Chili (for color), 1 tsp Coriander powder, ½ tsp Garam Masala.
• Cream: 3 tbsp (Fresh cream or Malai).
• Butter: 2 tbsp.
• Sugar/Honey: 1 tsp (Essential for Malai Kofta).
• Kasuri Methi: 1 tsp (Crushed).

👩‍🍳 Step-by-Step Instructions

Phase 1: Making the Koftas (The Delicate Part)

1. The Mix: In a large bowl/plate, mash the grated paneer and grated potatoes together. Add cornflour, salt, ginger-chili paste, and cardamom powder.
2. Knead: Use the heel of your palm to knead this mixture for 2-3 minutes until it forms a smooth, crack-free dough. This step ensures the koftas don't break.
3. Stuff & Shape: Take a small lemon-sized ball of dough. Flatten it, place 1 raisin and a cashew piece in the center, and seal it back up. Roll it into a smooth round or oval shape.
4. Fry: Heat oil on medium flame. Slide the koftas in gently. Do not touch them for the first minute! Once they float, turn them gently until golden brown. Drain on paper towels.

Phase 2: The "White" Gravy Base

1. Boil the Base: In a pot, add the chopped onions, tomatoes, cashews, ginger-garlic paste, and whole spices (cardamom, cinnamon, cloves). Add 1 cup of water.
2. Cook: Cover and boil for 10-15 minutes until tomatoes are mushy and onions are soft.
3. Cool & Blend: Let it cool down completely. Remove the large bay leaf. Blend the mixture into a fine, smooth puree.

Phase 3: The Final Gravy

1. Strain: Place a sieve over a pan. Pour the puree through it. This removes tomato skins and gives you that velvety "Makhani" texture.
2. Simmer: Heat butter in a pan. Add the Kashmiri Red Chili powder (adds great color instantly). Pour in the strained puree. Cook on medium heat for 5-7 minutes.
3. Season: Add salt, coriander powder, and sugar/honey. Malai Kofta gravy should be slightly sweet.
4. Finish: Lower the flame. Stir in the Fresh Cream and crushed Kasuri Methi. Simmer for 1 minute and turn off the heat.

🍽 Serving Suggestions

This dish is rich and heavy, so pair it with:

• Garlic Naan / Butter Naan: The soft texture complements the gravy.
• Jeera Rice: A simple cumin rice balances the heavy sauce.
• Garnish: A swirl of fresh cream and a sprinkle of chopped coriander.

Common Mistakes

Koftas breaking in oil?
Your oil is not hot enough, or there isn't enough cornflour. Add 1 more tablespoon of cornflour to the dough and ensure the oil is hot (but not smoking) before frying.

Gravy too sour?
Tomatoes vary in acidity. If it's too sour, increase the fresh cream and add a pinch more sugar to balance it out.

Treat yourself to a Royal Dinner tonight!