Malai Kofta Recipe

Prepare vegetables

Boil or steam the potato cubes until fully tender (about 12–15 minutes). Drain and mash thoroughly. Steam or blanch cauliflower florets until soft (6–8 minutes), drain and finely chop or mash. Ensure both are dry of excess moisture—spread on a tray to cool so the mixture isn't wet.

Mix kofta dough

In a large bowl combine mashed potato (2 cups), chopped cauliflower (1 cup), grated paneer (1 cup), and mashed green peas (1 cup). Add grated ginger (1 tsp), chopped green chili (1 tsp) if using, garam masala (1 tsp), salt (1 tsp), sugar (1 tsp), cornstarch (2 tbs) and all-purpose flour (2 tbs). Mix thoroughly until the mixture holds together when pressed. If too wet, add another 1 tsp cornstarch or 1 tbs flour; if too dry, sprinkle 1–2 tsp milk.

Stuffing (optional)

If using raisins and chopped cashews for a sweet center, mix 2 tbs raisins and 2 tbs chopped cashews in a small bowl. Take a small portion of the kofta mixture, flatten it on your palm, place about 1/2 tsp of the raisin-cashew mix in the center and enclose to form a smooth ball about 1.5–2 inches (3–5 cm) in diameter.

Shape and fry

Heat 4 tbs oil or ghee in a wide skillet over medium heat. Shape the rest of the mixture into uniform balls (12–14 koftas). Shallow-fry koftas in batches, turning gently, until golden and lightly crisp on all sides (4–6 minutes per batch). Drain on paper towels. Alternatively, for a lighter version, brush with oil and bake at 200°C (400°F) for 15–20 minutes, turning once, until golden.

Soak and blend cashews

Soak 6 tbs cashew nuts in 3–4 tbs warm water for 15 minutes. Transfer to a blender and puree into a smooth paste using a little of the soaking water or milk (about 2–3 tbs) to reach a thick but pourable consistency. Set aside.

Sauté whole spices and onion

Heat 2 tbs oil or ghee in a saucepan over medium heat. Add bay leaf (1), cinnamon stick (1 inch) and green cardamom pods (3); sauté for 30 seconds until aromatic. Add finely chopped onion (1 cup) and cook, stirring, until translucent and beginning to brown at the edges (6–8 minutes).

Add ginger-garlic and tomatoes

Stir in ginger-garlic paste (1 tbs) and cook 1 minute. Add chopped tomatoes (1 cup) and cook until they break down and oil begins to separate from the masala, about 6–8 minutes. If using canned tomato puree, simmer 4–5 minutes.

Spice and cashew cream

Add turmeric (1 tsp), red chili powder (1 tsp), coriander powder (1 tsp) and salt (1 tsp). Cook the spices for 30–45 seconds, then add the cashew paste and stir to combine. Cook for 2–3 minutes to remove raw cashew taste.

Simmer gravy

Add water (200 ml) and bring to a gentle simmer. Cook 4–5 minutes to slightly thicken. Reduce heat to low, then stir in milk (100 ml) and cream (3 tbs). Adjust salt and add sugar (1 tsp) to balance acidity. Crush and add kasuri methi (1 tsp) and garam masala (1 tsp). Simmer 2 minutes more; do not boil vigorously once cream is added.

Blend for smooth texture (optional)

For an extra-silky gravy, let the gravy cool slightly and blend with an immersion blender until very smooth, then return to the pan and reheat gently before adding koftas.

Finish and combine

Gently place the fried koftas into the warm gravy just before serving, spooning some gravy over them so they absorb sauce but do not sit and break apart long-term (serve within 10–15 minutes). Garnish with chopped cilantro (2 tbs) and a drizzle of extra cream (2 tbs) plus slivered nuts if using.

Serve hot with steamed basmati rice, jeera rice, or Indian breads such as naan or paratha. Leftover koftas can be kept separately and reheated briefly before adding to warmed gravy to avoid sogginess.