The Chef

Restaurants

Meals

Drinks

Restaurants›AMAYA Real Indian Food›Malai Kofta Recipe

Malai Kofta Recipe

Name: AMAYA Real Indian Foods Malai Kofta Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups paneer (Indian cottage cheese), grated; 1 cups boiled potatoes, mashed; 1 cups green peas, steamed and slightly mashed; 0.25 cups ricotta or khoya (optional, finely crumbled) — for richness; 2 tbs cornstarch (or maida/all-purpose flour); 1 tsp salt; 0.5 tsp garam masala; 0.5 tsp red chili powder; 2 tbs finely chopped cilantro (coriander leaves); 12 to taste raisins (optional, for stuffing); 12 to taste cashew halves (optional, for stuffing); 0.5 cups oil or ghee for shallow frying; 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 cup onion, roughly chopped; 1 tbs ginger-garlic paste; 2 cups tomatoes, roughly chopped (or canned crushed tomatoes); 0.25 cups cashews (soaked in warm water 15 minutes); 0.5 tsp red chili powder (adjust); 1 tsp ground coriander; 0.25 tsp turmeric powder; 1 tsp salt; 0.75 cups heavy cream (malai) or full-fat milk + 2 tbs cream; 0.5 tsp sugar or honey (optional, to balance acidity); 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1 tbs butter (optional, for finishing); 2 tbs fresh cilantro, chopped (for garnish)

Inspired by AMAYA Real Indian Food

Time1h

Serves4

Make Malai Kofta Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Kofta (Fried Dumplings)

2 cups paneer (Indian cottage cheese), grated

1 cups boiled potatoes, mashed

1 cups green peas, steamed and slightly mashed

1/4 cups ricotta or khoya (optional, finely crumbled) — for richness

2 tbs cornstarch (or maida/all-purpose flour)

1 tsp Celtic sea salt

1/2 tsp Garam masala

1/2 tsp red chili powder

2 tbs finely chopped cilantro (coriander leaves)

12 to taste raisins (optional, for stuffing)

12 to taste cashew halves (optional, for stuffing)

1/2 cups oil or ghee for shallow frying

Gravy (Creamy Tomato Sauce)

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1 cup onion, roughly chopped

1 tbs ginger-garlic paste

2 cups tomatoes, roughly chopped (or canned crushed tomatoes)

1/4 cups cashews (soaked in warm water 15 minutes)

1/2 tsp red chili powder (adjust)

1 tsp Ground coriander

1/4 tsp turmeric powder

1 tsp Celtic sea salt

3/4 cups heavy cream (malai) or full-fat milk + 2 tbs cream

1/2 tsp sugar or honey (optional, to balance acidity)

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 tbs butter (optional, for finishing)

2 tbs fresh cilantro, chopped (for garnish)

Method

Kofta (Fried Dumplings)

Prepare filling (optional)

If using raisins and cashews for stuffing, lightly toast the cashew halves in a dry pan until golden (1–2 minutes). Keep raisins ready. You can leave them whole or chop cashews for easier stuffing.

In a large bowl combine grated paneer, mashed boiled potatoes, mashed green peas, crumbled ricotta/khoya (if using), cornstarch, salt, garam masala, red chili powder, and chopped cilantro. Mix thoroughly until mixture binds when pressed. If too wet, add 1 tbs more cornstarch; if too dry, sprinkle 1–2 tbs water or milk.

Divide the mixture into 10–12 equal portions (for medium koftas). Flatten a portion in your palm, place one raisin and one cashew half in the center (if using), then close and gently roll into a smooth round ball. Repeat for all portions. Keep shaped koftas on a tray.

Heat oil or ghee in a wide skillet over medium heat for shallow frying. Test oil by dropping a small piece of dough—if it sizzles and rises slowly, oil is ready. Fry koftas in batches, turning gently, until golden-brown on all sides (about 3–4 minutes per batch). Avoid overcrowding. Transfer fried koftas to paper towels to drain. Alternatively, you can bake koftas at 200°C (400°F) for 12–15 minutes, turning once, brushing lightly with oil.

Gravy (Creamy Tomato Sauce)

Heat 2 tbs oil or ghee in a heavy skillet over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds until fragrant.

Add roughly chopped onion and sauté until translucent and beginning to brown at the edges, about 6–8 minutes.

Add ginger-garlic paste and sauté 1–2 minutes until raw smell disappears, stirring to avoid burning.

Add chopped tomatoes and soaked cashews to the pan. Cook until tomatoes soften and oil starts to separate (about 8–10 minutes). If tomatoes are very dry, add 2–3 tbs water to prevent sticking.

Turn off heat briefly and transfer the tomato-onion-cashew mixture to a blender. Blend to a smooth purée, adding 2–3 tbs water if needed. Return the purée to the pan.

Over medium-low heat, add red chili powder, ground coriander, turmeric and salt to the sauce. Simmer 3–4 minutes, stirring, to cook the spices and deepen flavor.

Stir in the heavy cream (or milk + cream mixture) and sugar/honey. Simmer gently 3–5 minutes until gravy is creamy and slightly thickened. Taste and adjust salt and spice level.

Crush kasuri methi between your palms and stir into the gravy. Add butter if using for a glossy finish and stir until melted.

If the gravy is too thick, thin with 2–4 tbs warm water or milk to reach desired consistency. Keep gravy hot on the lowest heat.

Add the fried koftas to the gravy just before serving: either place whole koftas into the gravy and spoon sauce over them (serve immediately), or for a lighter option, serve koftas separately and pour warm gravy on top at the table. Garnish with chopped cilantro and a drizzle of cream, if desired.