Malai Kofta

Malai Kofta is a classic North Indian vegetarian dish, often associated with Mughlai cuisine. It consists of deep-fried dumplings, or koftas, made from mashed potatoes, paneer (Indian cottage cheese), and spices, served in a rich, mildly sweet, and creamy tomato-based gravy. The term malai refers to cream, while kofta denotes the fried balls that resemble meatballs in texture but are purely vegetarian in this version.

The dish gained popularity during the Mughal period when rich, aromatic gravies and slow-cooked preparations defined royal kitchens. Over time, Malai Kofta became a celebratory dish often served during festivals, weddings, and special gatherings. It’s known for its contrasting textures—the crispy kofta and smooth, velvety sauce.

Malai Kofta typically avoids overpowering spices. It depends on subtle flavours from cashew paste, fresh cream, and dried fenugreek leaves. While some modern versions include nuts and raisins in the kofta mixture, authentic recipes keep the composition simple, focusing on texture and balance.

The dish is usually paired with naan, paratha, or steamed basmati rice. Though considered indulgent, Malai Kofta is widely prepared in homes and restaurants alike, appreciated for its richness and adaptability to vegetarian diets.

Malai Kofta Recipe

Ingredients for Kofta:

• 2 cups paneer (crumbled)
• 2 medium potatoes (boiled and mashed)
• 2 tbsp cornflour
• Salt to taste
• 1 tsp garam masala
• Oil for deep frying

Gravy Ingredients:

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 2 large tomatoes (pureed)
• 1/4 cup cashew paste (soaked and ground)
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1/2 cup fresh cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste

Method:

1. Mix paneer, potato, cornflour, salt, and garam masala. Shape into balls and deep fry until golden. Set aside.
2. For the gravy, heat oil, add cumin seeds, then ginger-garlic paste.
3. Add tomato puree and cook until oil separates.
4. Stir in cashew paste, spices, and salt. Cook for 5-7 minutes.
5. Add cream and crushed kasuri methi. Simmer for 2 minutes.
6. Add koftas just before serving to maintain texture.

Serve hot with Indian bread or rice.