Malai Kofta Recipe

Prepare the mixture

In a large bowl, combine crumbled paneer, grated mixed vegetables, mashed peas, chopped cashew pieces (if using), ginger-green chili paste, garam masala, chili powder, salt and cornstarch/besan. Mix thoroughly until the mixture holds together when pressed. If too wet, add 1 tsp more cornstarch; if too dry, sprinkle 1–2 tsp water.

Shape the koftas

Divide the mixture into 12 equal portions and roll into smooth balls (about 1 to 1.25 inches / 2.5–3 cm). Press gently so there are no cracks. Keep them covered to prevent drying.

Fry the koftas

Heat oil in a wide skillet over medium heat until shimmering but not smoking. Shallow-fry the koftas in batches, turning gently, until golden-brown on all sides, about 3–4 minutes per batch. Remove to a paper towel-lined plate. Alternatively, for a lighter version, bake at 200°C / 400°F for 12–15 minutes, turning once, until golden.

Make cashew paste

Drain the soaked cashews and blend to a smooth paste with 2–3 tablespoons of water. Set aside.

Sauté aromatics

Heat ghee or oil in a saucepan over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds. Add chopped onion and sauté until translucent and lightly golden, about 6–8 minutes. Add ginger-garlic paste and cook for 30–45 seconds until raw smell disappears.

Cook tomatoes and spices

Add chopped tomatoes, turmeric, kashmiri red chili powder, coriander powder and salt. Cook, stirring occasionally, until tomatoes soften and oil begins to separate at the edges, about 8–10 minutes. If tomatoes are very dry, add 2–3 tablespoons water.

Blend the gravy

Allow the tomato-onion mixture to cool slightly, then transfer to a blender with the cashew paste. Blend to a smooth, silky puree, adding up to 1/4 cup water if necessary to achieve a medium-thick consistency.

Simmer the sauce

Return the puree to the saucepan over low-medium heat. Stir in the cream and the remaining 1/2 to 3/4 cup water to reach desired gravy thickness (use less for thicker gravy). Add garam masala, crushed kasuri methi, and sugar. Simmer gently for 5–7 minutes, stirring occasionally so the sauce doesn't stick. Adjust salt and spice to taste.

Place the fried koftas in the warm gravy just before serving so they absorb some sauce but do not fall apart. Spoon gravy over the koftas and simmer together for 1–2 minutes. If you prefer the koftas to stay crisp longer, warm them separately and add to plates, then ladle hot gravy on top.

Garnish with chopped cilantro, a drizzle of cream and the saffron-milk (if using). Serve hot with naan, roti or steamed basmati rice.