Malai kofta is most famous paneer recipe in North India. There are many different ways of making malai kofta. But today I m going to share with you the typical North Indian recipe in Punjabi style with onion and tomato gravy.

Course: Main course
Cuisine: North Indian, Punjabi
Preparation time: 20 minutes
Cooking time: 40 minutes
Preparation For: 4 servings




Nutrition facts

 These nutrition values are based on 1 serving of 142 g or 5 oz of malai kofta.
Cuisine: North Indian, Punjabi
Calories    250
Calories from fat 190
Total fat  21 g – 32%
Unsaturated fat  8g – 40%
Trans fat 0g
Cholesterol 35 mg 12%
Sodium  650 mg – 27%
Calories from fat 1 g- 4%
Total carbohydrate  13 g  – 4%
Dietary fibre 1 g- 4%
Sugar 2g
Protein 4g
Vitamin A  20%
Vitamin C 15%
Calcium  6%
Iron   6 %


How to make Malai Kofta Restaurant Style in Home:

Ingredients for kofta

  • 1cup or 2 small cup boiled potatoes, peeled and mashed.
  • 1 cup paneer crumbled and grated.
  • 3 tablespoon corn flour
  • 1 tablespoon chopped cashew nuts
  • 1 tablespoon raisin
  • Oil for frying kofta.

Ingredients for malai kofta gravy

  • 1 tablespoon oil and butter
  • 2 Bay leaves
  • 1/3 inch long cinnamon stick
  • 4 green cardamoms
  • 1 tablespoon red chilli powder
  • ½ cup water
  • Salt to taste
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala
  • 1 tablespoon dried fenugreek leaves (kasoori methi) crushed it lightly with palm.
  • ¼ cup cream or fresh malai

Ingredients for making puree

  • 1 cup roughly chopped onion
  • ½ inch ginger chopped
  • 2 garlic cloves
  • 2 cup tomato roughly chopped
  • 5-6 pieces of cashew nuts
  • ½ cup of water.


Instructions for making kofta

  • Take grated, boiled and mashed potatoes add corn flour, garam masala, powdered cashew, raisins and salt and mix all the ingredients in a bowl.
  • Mix all ingredients well to make a soft dough.
  • Now make 12 13 equal portions with dough and make small and smooth balls out of it.
  • While making those balls, heat the oil in a pan on medium heat for frying koftas.
  • Once oil gets heated add kofta gently into the pan.
  • Keep them moving for frying koftas well from all sides.
  • After the brown colour appeared to remove out of oil.
  • Keep them on paper to remove excess oil.

Instructions for making gravy

  • Add a small amount of oil in a pan and put it on medium heat.
  • Put ginger garlic paste and onion in it, stir them till light brownish colour.
  • Add cashew nuts, tomatoes and water in the pan.
  • Leave it on heat for 15 minutes so that onion and tomatoes become soft.
  • Let it cool for some time and blend the mixture with a blender to make a smooth puree.
  • Now, heat the oil and butter in a saucepan over medium heat.
  • After heating oil adds bay leaf, cloves, cinnamon stick and cardamom in oil and fry them for 40 seconds.
  • Add the prepared puree and add salt in it and let the mixture cook till it evaporates moisture and oil start leaving the sides of the pan.
  • While cooking makes sure the pan is partially covered with a lid.
  • Add red chilli powder and coriander leaves mix them well and cook for some time.
  • Add water and adjust the water quantity as you like the thickness of gravy and make it consistent.
  • Let it cook for 5 minutes.
  • Add crushed kasoori methi, garam masala and mix them well.

Mixing kofta with gravy

  • Take heavy cream in a bowl.
  • Dip each kofta into the cream.
  • Now reheat the gravy and add the cream coated koftas into the gravy.
  • Stir it gently to give a marble effect



You can add koftas directly into gravy instead of adding it to cream. But it is recommended to dip it into malai to get traditional malai kofta taste.

If you want to use it on next day that prepares kofta and gravy and store it in a refrigerator and at the time of serving fry kofta again and deep it into Malai and then add it into the gravy and serve it with paratha, Nan and with simple chappati.


Please enter your comment!
Please enter your name here