Malai Kofta Recipe

Prepare base

Mash the hot boiled potatoes in a large bowl until smooth and lump-free. Add the grated paneer and finely grated cauliflower (if using); mix thoroughly.

Add cornstarch, all-purpose flour, chopped green chilies, garam masala, ground cumin, salt, sugar and chopped cilantro to the potato-paneer mixture. Mix until a slightly sticky but shapeable dough forms. If the mixture is too wet, add up to 1 tablespoon more flour; if too dry, add 1–2 teaspoons water or a little cream.

Divide the mixture into 10–12 equal portions (for medium-sized koftas). Roll each portion into a smooth ball, ensuring there are no cracks. If desired, flatten slightly to make a round patty shape to allow even frying.

Heat oil or ghee in a wide, shallow pan over medium heat. Test by dropping a small piece of dough — it should sizzle and rise slowly. Fry the koftas in batches, turning often, until golden brown and cooked through, about 6–8 minutes per batch. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels. Alternatively, for a lighter version, bake at 200°C (400°F) on a lightly oiled tray for 20–25 minutes, turning once, until golden.

Make tomato-onion puree

While koftas fry, place chopped tomatoes, onions, garlic and ginger in a blender along with the soaked cashews. Blend to a smooth puree. If needed, add 2–3 tablespoons water to help blending.

Heat 2 tablespoons oil or ghee in a medium saucepan over medium heat. Add bay leaf and cumin seeds; when the cumin sizzles and turns aromatic (about 20–30 seconds), add the tomato-onion-cashew puree carefully (it may splutter).

Stir in turmeric, kashmiri chili powder, ground coriander and salt. Cook the puree over medium-low heat, stirring occasionally, until oil starts to separate from the edges and raw smell disappears, about 10–12 minutes. If the mixture becomes too thick, add up to 1/2 cup water to reach a slightly saucy consistency.

Once the gravy is well-cooked, use an immersion blender (or transfer to a blender) to blitz the gravy until completely smooth and silky. Return to the pan if you used a blender. Simmer 2 minutes.

Stir in the heavy cream and crushed kasuri methi. Cook gently on low heat for 3–4 minutes to thicken slightly and allow flavors to meld. Check seasoning and adjust salt, and if desired add a few drops of lemon to brighten.

Sprinkle garam masala and stir. If the gravy seems too rich, add 1–2 tablespoons of water or milk to adjust.

Warm the gravy over low heat. Gently place the fried (or baked) koftas into the gravy right before serving so they soak slightly but do not completely disintegrate. For restaurant-style presentation, you can serve the koftas on the side and spoon gravy over each serving at the table.

Garnish with a drizzle of cream, crushed kasuri methi, chopped fresh cilantro and slivered almonds or extra cashews. Serve hot with steamed basmati rice, jeera rice, naan or paratha.