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Malai Kofta
Deep-fried paneer-potato balls in rich cashew-cream gravy - vegetarian indulgence at its finest.
45 mins
40 mins
4 people
North Indian
Paneer
Crumbled
250g
Potatoes
Boiled and mashed
200g
Cornstarch
2 tbsp
Cashews
Soaked, blended
100g
Tomato puree
200g
Cream
150ml
Onions
2 large
Ginger-garlic paste
2 tbsp
Garam masala
1 tsp
Kasuri methi
1 tsp
🍽️ Deep frying koftas
→ Air frying at 190°C
Lighter but still crispy
🍽️ Cashew paste
→ Melon seed paste or sunflower seed paste
Nut-free alternative
Mix crumbled paneer, mashed potatoes, cornstarch. Roll into balls.
💡 Pro Tip: Add a small cube of cheese or raisin in center for surprise filling
Deep fry koftas on medium heat until golden all over. Drain well.
💡 Pro Tip: Fry on medium heat so they cook through without burning
Make gravy: cook onions until golden, add ginger-garlic paste.
💡 Pro Tip: Onion paste (not chopped) gives smoother restaurant gravy
Add tomato puree and cook until oil separates. Add cashew paste.
💡 Pro Tip: Cashew paste creates that signature silky texture
Add cream, garam masala, kasuri methi. Simmer 5 minutes.
💡 Pro Tip: Add cream off heat for richest result
Place koftas in gravy just before serving.
💡 Pro Tip: Never soak koftas in gravy early - they'll disintegrate
- ✓Koftas must be firm - add cornstarch if too soft
- ✓Fry on medium heat for even cooking
- ✓Gravy should be silky smooth - blend if needed
- ✓Add koftas to gravy only when serving
- ✓Cashew paste is non-negotiable for authentic taste
- ✓Hidden raisin or cheese center is a classic touch
- →With butter naan
- →With jeera rice
- →Garnished with cream and cilantro