Mawa Malai Kofta: Perfect For A Hearty Lunch
Image Credit: Mawa Malai Kofta

As the name suggests, ‘malai’ perfectly describes the buttery and rich flavour of the curry that has fried dumplings called ‘kofta’. Those who don’t know, kofta dishes could be found throughout the Indian subcontinent and are also popular in Turkey. Originally the kofta is made up of minced eat of lamb, beef of chicken but many Indian variations discard the meat and use paneer, potatoes and veggies instead. 

We can’t deny that this classic vegetarian dish makes up for a wholesome and hearty meal. And for you, we have brought a fantastic recipe share by celebrity chef Ranveer Brar. Excited? Here’s the recipe. 


For Mawa Kofta  

  • 200 gm mawa   
  • 200 gm paneer   
  • 2 tbsp Refined flour  
  • 1 tbsp cornstarch 
  • Salt to taste 
  • Green chili paste (4 green chilies, 1 cup coriander leaves, 2 tsp oil 
  • ¼ cup fresh Breadcrumb  
  • Oil for frying 

For Filling

  • 1 tbsp Oil 
  • 1 medium size onion (chopped) 
  • 4 to 5 cashewnut 
  • 4 to 5 pistachios 
  • 4 to 5 raisins 
  • 2 Green chilies (chopped) 
  • Salt to taste 
  • ½ tsp Sugar 
  • 1 tbsp Garam masala 

For Gravy 

  • 2 tbsp Oil 
  • 1 inch Ginger, roughly chopped 
  • 2-3 Garlic cloves, roughly chopped 
  • 2 Green chili, cut into half 
  • ½ tbsp tender coriander stem (chopped)  
  • 1 large Onion (roughly chopped) 
  • 3 to 4 medium size tomato (roughly chopped) 
  • Salt to taste 
  • 1 ½ tbsp Kashmiri red chili powder 
  • ¾ cup Curd (beaten) 
  • 1 cup Water 
  • 5 to 6 Cashewnut 

For Finishing Gravy  

  • 2 tbsp Butter (cubed)  
  • 2 tsp Garam masala  
  • ¼ cup fresh Cream 
  • Prepared Gravy 
  • Little water 
  • Salt to taste 

 For Garnish 

  • Chili oil 
  • Fresh Cream 
  • Coriander sprig 
  • Garam masala (for sprinkle) 


  • In a bowl, add mawa, paneer, refined flour, cornstarch, salt to taste and prepared paste.  
  • Add bread crumbs and mix everything well. Now, take the kofta mixture and stuff the dry fruit filling and make small lemon sized balls.  
  • Heat oil on moderate flame, deep fry the koftas on low flame until golden brown in color. Drain the koftas in an absorbent paper and keep aside for further use.  

For Paste  

  • In a bowl, add green chillies, coriander leaves and oil. Now, transfer it into a grinder jar and grind into a smooth paste and keep it aside for further use. 

 For Filling 

  •  In a saucepan, add oil. Once it gets hot, add onion and saute it for 2-3 minutes.  
  • Now, add cashew nuts, pistachios, raisins, green chili, salt to taste, sugar and cook for 1-2 minutes. 
  •  Add garam masala and everything well. Keep aside for further use.  

For Gravy  

  • In a saucepan, add oil. Once it gets hot, add ginger, garlic, green chili, and coriander stems. Saute it for 5-10 seconds.  
  • Now, add onion, tomatoes and saute it for a few seconds. Add salt to taste, kashmiri red chili powder, curd and saute it for 2-3 minutes.  
  • Add water, cashew nuts and cover it with a lid and cook it for 8-10 minutes. Once everything is cooked well, turn off the flame and let the mixture cool down.  
  • Now, transfer it into a grinder jar and grind into a smooth paste. Strain the gravy through a strainer into a bowl.  

For Finishing Gravy  

  • In a saucepan, add butter. Once it’s melted, add garam masala, fresh cream and mix well. Now, add prepared gravy and cook it for 3-4 minutes.
  • Add little water, salt to taste and mix it well.  
  • Transfer it into a serving dish with prepared mawa koftas.  
  • Garnish it with chili oil, fresh cream and coriander sprig. Finally sprinkle some garam masala on top. Serve hot with roti.