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Restaurant-Style Malai Kofta

Restaurant-Style Malai Kofta

Learn how to make the ultimate restaurant-style Malai Kofta at home. Soft, melt-in-your-mouth paneer and potato dumplings simmered in a velvety, cashew-tomato gravy.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 250 g Potatoes boiled, peeled, cooled completely, and finely grated
  • 200 g Paneer finely grated
  • 2 tbsp Cornstarch plus extra for dusting
  • 1-2 whole Green Chilies finely chopped
  • 1/2 tsp Garam Masala for the kofta mixture
  • 1/2 cup Raw Cashews soaked in warm water for 15 minutes
  • 3 medium Tomatoes chopped
  • 2 medium Onions chopped
  • 1 tbsp Ginger-Garlic Paste freshly ground
  • 2 tbsp Butter & Oil for cooking the gravy
  • 1 tsp Kashmiri Red Chili Powder for a vibrant red color
  • 2 tbsp Heavy Cream to finish the gravy
  • 1 tbsp Kasuri Methi dried fenugreek leaves, crushed

Method
 

  1. Gently mix the grated potatoes, grated paneer, chopped green chilies, a pinch of salt, a pinch of garam masala, and 2 tablespoons of cornstarch in a bowl to form a soft, non-sticky dough.
  2. Shape the dough into round balls. Lightly roll each ball in extra cornstarch, dusting off the excess. This keeps them intact when frying.
  3. Heat oil in a deep pan on medium heat. Slide the koftas in gently. Fry until they are golden brown and crispy on the outside, then drain on paper towels.
  4. In another pan, sauté onions, ginger-garlic paste, cashews, and tomatoes in butter until completely soft and cooked through.
  5. Let the onion-tomato mixture cool, then blend into a silky-smooth puree. Pour back into the pan, add spices, and simmer until oil droplets begin to separate at the edges.
  6. Stir in cream and crushed kasuri methi. Pour the hot gravy over the fried koftas in a serving dish just before serving.