By Aditi Saraswat
February 12, 2026
Malai kofta is the dish to make when you crave something rich but still homemade. Soft paneer-potato kofte cooked in a creamy gravy creates a perfect balance of sweetness and spice in every bite, ideal to have for special dinners.
2 cups grated paneer 2 medium boiled potatoes, mashed 3 tablespoons cornflour ½ teaspoon salt ½ teaspoon garam masala 2 tablespoons raisins and cashews (chopped) Oil for frying For Gravy: 2 tablespoons butter 1 tablespoon oil 2 medium tomatoes, pureed 1 tablespoon ginger-garlic paste ¼ cup cashew paste 1 teaspoon red chilli powder 1 teaspoon coriander powder ½ cup fresh cream Salt to taste 1 teaspoon sugar (optional) ½ teaspoon garam masala ½ cup water
In a bowl, add paneer, mashed potatoes, cornflour, salt, and garam masala. Mix everything gently to make a soft dough-like mixture.
Take small portions of this mixture, flatten it a bit, add chopped nuts and raisins in the centre, then roll each to make smooth balls.
On a medium flame, heat oil and deep-fry the koftas until they turn golden brown and crisp from the outside.
In another pan, heat some butter and oil together. Add ginger-garlic paste to it and sauté for some time, then pour the tomato puree into it.
Add the basic spices, salt, and cashew paste to it. Cook it slowly on a low flame, stirring constantly until the gravy releases its oil.
Add water and boil gently, then add in cream and garam masala. Place the fried koftas' gravy just before serving so that they remain and enjoy it with naan or chapatis.