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Prep time Cook time Serves
30 minutes 45 minutes 4

Why You’ll Love This Malai Kofta Recipe

Malai kofta is an indulgent North Indian dish made with soft paneer-potato dumplings in a smooth, mildly spiced gravy. The word malai suggests richness, but a well-made gravy should still taste balanced rather than simply sweet or creamy.

This restaurant-style malai kofta recipe uses HPK Cumin, Coriander, Kashmiri Chilli, Black Pepper and Garam Masala to create warmth beneath the cream and cashews. The koftas are kept gently seasoned so the paneer remains the main flavour.

HPK spice profile

HPK Cumin Powder • HPK Coriander Powder • HPK Kashmiri Chilli Powder • HPK Black Pepper Powder • HPK Garam Masala Powder • HPK Turmeric Powder, optional pinch

Ingredients

  • For the koftas: 250 g paneer, grated
  • 2 medium potatoes, boiled and mashed
  • 2 tablespoons cornflour
  • 1/4 teaspoon HPK Black Pepper Powder
  • 1/2 teaspoon HPK Cumin Powder
  • Salt to taste
  • 2 tablespoons chopped cashews and raisins, optional filling
  • Oil for frying
  • For the gravy: 2 tablespoons butter or ghee
  • 1 teaspoon cumin seeds
  • 1 large onion, sliced
  • 1 tablespoon ginger-garlic paste
  • 3 medium tomatoes, chopped
  • 15 cashews, soaked
  • 1 teaspoon HPK Cumin Powder
  • 1 1/2 teaspoons HPK Coriander Powder
  • 1 teaspoon HPK Kashmiri Chilli Powder
  • A small pinch HPK Turmeric Powder, optional
  • 1/4 teaspoon HPK Black Pepper Powder
  • 3/4 teaspoon HPK Garam Masala Powder
  • Salt to taste
  • 1 cup hot water
  • 1/3 cup cream
  • 1 teaspoon sugar, optional
  • 1 teaspoon kasuri methi

Step-by-Step Method

  1. Combine grated paneer, mashed potato, cornflour, HPK Black Pepper Powder, HPK Cumin Powder and salt. Mix only until combined; overworking can make the koftas dense.
  2. Shape the mixture into balls. If using the filling, place a small amount of chopped cashew and raisin in the centre of each kofta and seal well.
  3. Fry one test kofta in medium-hot oil. If it cracks, add another teaspoon cornflour. Fry the remaining koftas until light golden and drain.
  4. For the gravy, heat butter or ghee. Add cumin seeds and sliced onion. Cook until pale golden. Add ginger-garlic paste and cook briefly.
  5. Add tomatoes, soaked cashews and salt. Cook until completely soft. Cool slightly and blend until very smooth. Strain for an extra-refined finish, if desired.
  6. Return the gravy to the pan. Add HPK Cumin Powder, HPK Coriander Powder, HPK Kashmiri Chilli Powder, optional turmeric and black pepper. Cook for 3 to 4 minutes.
  7. Add hot water and simmer until the gravy reaches a pouring consistency. Add sugar only if the tomatoes are sharp.
  8. Lower the heat. Stir in cream, crushed kasuri methi and HPK Garam Masala Powder. Simmer for 30 seconds and switch off the heat.
  9. Arrange koftas in the serving dish and pour over the hot gravy immediately before serving.

Why These HPK Spices Work

Kashmiri chilli provides colour without excessive heat, while coriander and cumin stop the cream-based gravy from tasting flat. HPK Garam Masala is kept for the end so the gravy remains aromatic and refined.

Cooking Tips for the Best Result

  • Use starchy potatoes and drain them well after boiling.
  • Keep the gravy slightly thinner than desired; koftas absorb moisture quickly.
  • Do not simmer cream on high heat.
  • Add koftas only when serving to prevent them from becoming too soft.

How to Serve and Store

Serve malai kofta with naan, roomali roti, lachha paratha or mild pulao. Store the koftas and gravy separately in the refrigerator for up to 2 days.

Frequently Asked Questions

Can malai kofta be made without cream?

Yes. Use full-fat milk or a little extra cashew paste, but add dairy on low heat to prevent splitting.

Why are my malai koftas hard?

Too much cornflour or overmixing can make them dense. Use only enough binder to hold the mixture.

Is malai kofta supposed to be sweet?

It is usually mildly sweet, but it should not taste like dessert. Add sugar only to balance sour tomatoes, not as the primary flavour.

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