By Garima Johar
April 23, 2026
Malai kofta is a creamy dish that is often a go-to order at North Indian restaurants. Made with deep-fried paneer koftas simmered in a cashew nut-based gravy, it pairs perfectly with naan or paratha.
For the Kofta: 250 gms paneer 2 boiled potatoes, mashed 2 tbsp chopped cashews 1 tbsp chopped raisins 1 tsp corn flour 1 tsp garam masala Salt to taste Oil for frying
For the Gravy: 1 onion, chopped 1 inch of ginger, grated 2 cloves garlic, minced 1 teaspoon coriander powder 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 cup tomato puree 1 cup heavy cream 1/2 cup milk Salt to taste 1 teaspoon garam masala Chopped coriander leaves for garnish
Combine grated paneer, mashed potatoes, chopped cashews, raisins, corn flour, garam masala, and salt.
Roll into small balls and deep fry till golden brown. Drain on paper towels.
Sauté chopped onion, ginger, and garlic. Mix in red chilli, coriander, and turmeric powder.
Add chopped tomatoes and cashew paste and cook for 5-7 minutes.
Add water, bay leaf, cardamoms, cloves, salt, and cinnamon stick. Simmer for 15 minutes.
Gently add kofta to the gravy. Garnish with chopped cilantro and serve hot.