Let’s be honest. You’ve probably seen Malai Kofta on a restaurant menu and wondered if you could ever make something that divine at home. That impossibly creamy, luxurious gravy. Those impossibly soft, melt-in-your-mouth dumplings.

I’m here to tell you that you absolutely can. This recipe is a project, a true labor of love, but the payoff is nothing short of spectacular. It’s the kind of dish that turns a regular Tuesday into a celebration.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to success. Here’s what you’ll need to create this masterpiece.

For the Kofta:

• 100 grams Paneer (grated): The star of the show, providing a soft, creamy base for our dumplings.

• 2 medium Potatoes (boiled & grated): Acts as the main binder, giving the koftas their body and soft texture.

• 2 tbsp Cornflour: The crucial binding agent that holds everything together during frying.

• 3 tbsp Almond Flour: Adds richness and helps create that signature tender, melt-in-your-mouth interior.

• Spices (Red Chili, Garam Masala, Salt): For that warm, familiar spicing that makes the koftas so flavorful.

• Oil for Frying: Use any neutral, high-smoke point oil for perfectly golden koftas.

For the Stuffing (Optional but Recommended):

• 10-12 Cashews & 1 tbsp Raisins: Finely chopped, they create a wonderful sweet and crunchy surprise in the center.

For the Gravy:

• ½ cup Onion Paste: The foundation of our gravy, providing a subtle sweetness and body.

• 1 cup Tomato Puree: Use ripe, sweet tomatoes for the best flavor balance.

• 6-7 tbsp Cashew Paste: This is the secret to the gravy’s incredible creaminess and richness.

• Whole Spices (Bay Leaf, Cardamom, Cinnamon, etc.): They perfume the oil, building a deep, complex flavor base.

• Ground Spices (Turmeric, Coriander, etc.): The classic spice blend that defines the curry’s character.

• 2 tbsp Light Cream: The final touch of luxury that makes the gravy truly “malai” or creamy.

• Kasuri Methi (Dried Fenugreek Leaves): Crushed between your palms, it adds an irreplaceable, earthy aroma.

How to make Home Malai Kofta Recipe Restaurant Style Paneer Kofta)?

This process is a dance between making the koftas and the gravy. I recommend reading through all the steps first. You’ve got this!

Step 1: Prepare the Kofta Mixture

Start by grating your boiled, peeled potatoes into a large mixing bowl. Next, grate in your paneer. The combination of these two is what gives the koftas their iconic soft texture.

Now, add all your dry spices and binders: red chili powder, garam masala, salt, cornflour, and almond flour. Mix everything together with your hands until it forms a uniform, slightly soft dough.

Step 2: Create the Flavorful Stuffing

While optional, the stuffing is a fantastic little hidden treasure. Finely chop your cashews and raisins. This combo gives you a tiny burst of sweetness and crunch with every bite.

Step 3: Shape the Kofta Dumplings

Take a portion of the kofta mixture and roll it into a smooth ball. Gently flatten it in your palm. Place a small pinch of the cashew-raisin mix in the center.

Now, carefully bring the edges of the dough up and around the stuffing, sealing it completely inside. Gently roll it back into a perfect ball. If the mixture is sticky, a little oil on your hands works wonders.

Step 4: Prepare the Gravy Foundations

The gravy is a three-part process. You’ll need to make a smooth onion paste, a creamy cashew paste, and a smooth tomato puree.

For the onion paste, blend roughly chopped onions until completely smooth. For the cashew paste, soak cashews in hot water for 30 minutes first, then blend them with a little water into a thick, luscious paste.

Step 5: Build the Rich Gravy

Heat oil in a heavy-bottomed pan. Toss in your whole spices and let them sizzle for just a few seconds until incredibly fragrant. This is where the magic starts.

Add your onion paste. This is the longest step—sauté it on low heat, stirring often, until it turns a beautiful golden-brown color. This deep cooking is essential for removing the raw onion taste.

Step 6: Layer in the Flavors

Once the onions are golden, add ginger-garlic paste and sauté for another minute. Then, add the tomato puree. Cook this down until the mixture thickens and the oil begins to separate from the sides.

Now, add all your ground spices: turmeric, coriander powder, Kashmiri red chili powder, and a pinch of garam masala. Stir and cook for a few more minutes to “bloom” the spices.

Step 7: Finish the Gravy

Add the glorious cashew paste. Cook this mixture, stirring constantly, until it becomes thick, lumpy, and you see oil glistening on the surface again.

Add water to reach your desired consistency, along with sugar and salt. Let the gravy simmer for 10 minutes. Finish by stirring in crushed kasuri methi and cream. Turn off the heat.

Step 8: Fry the Kofta to Perfection

Heat oil for frying to around 180°C (356°F). To test if it’s ready, drop a tiny piece of the kofta mixture in. It should rise steadily to the top without browning too quickly.

Gently slide your shaped koftas into the hot oil. Don’t overcrowd the pan. Fry until they are a deep, uniform golden brown on all sides.

Step 9: Serve Immediately

Place the hot, fried koftas directly into the warm gravy just before serving. Garnish with a drizzle of cream, some grated paneer, and fresh coriander. Serve immediately for the best texture.

Why This Dish is a Total Showstopper

This isn’t just another curry. It’s an experience. The contrast is everything—the crisp exterior of the kofta gives way to an unbelievably soft, creamy interior.

And that gravy? It’s silky, subtly spiced, and luxuriously rich. It coats each kofta perfectly, making every single bite a perfect harmony of texture and flavor. It’s the ultimate comfort food, dressed up for a party.

Tips

• Always do a test fry with a small piece of the kofta mixture before committing all your dumplings. If it breaks apart, mix in another tablespoon of cornflour to your dough.
• Patience is key when sautéing the onion and cashew pastes. Rushing this step will leave you with a raw, gritty taste in your gravy. Low and slow is the only way to go.
• For the absolute best results, serve the kofta and gravy separately. Only combine them right at the moment you’re ready to eat. This keeps the koftas from getting soggy.

Best Time to Serve This Dish

This is your go-to recipe for moments that matter. It’s perfect for a festive occasion like a birthday or Diwali celebration, where you want to pull out all the stops.

It also makes a incredible centerpiece for a weekend family feast. Because it’s so rich and satisfying, it’s best enjoyed as a main course for a special lunch or dinner, not just a side.

How to Store and Reheat

This is crucial! Always store the kofta and the gravy in separate airtight containers in the refrigerator. They will keep well for up to two days.

To reheat, warm the gravy gently in a pan on the stove, adding a splash of water if it has thickened too much. Reheat the koftas in a preheated oven at 120°C (250°F) for about 10 minutes.

Only combine them once both are hot and you’re ready to serve. Reheating the koftas in the microwave will make them soft and chewy, not crisp.

Ingredient Substitutions

No almonds? For the kofta, you can substitute the almond flour with 2 tablespoons of milk powder. It provides a similar richness and helps with binding.

Nut-free? For the gravy, you can simply omit the cashew paste and use a bit more cream instead. The flavor will be slightly different but still delicious.

If you can’t find fresh paneer, the store-bought block variety works just fine. Just ensure it’s fresh and doesn’t have a sour taste.

A Final Word of Encouragement

Yes, this recipe has a few steps. But don’t let that intimidate you. Think of it as a fun project. Put on some music, take your time, and enjoy the process.

The look on your family’s faces when they taste this restaurant-quality dish made by you? That’s worth every single second of effort. Now, go forth and create something amazing.