Malai Kofta Curry: How to Make Restaurant-Style Soft Koftas at Home

If you love creamy, indulgent Indian curries, then the Malai Kofta curry recipe will surely steal your heart. One of the most luxurious vegetarian dishes in North Indian cuisine, malai kofta is often the star of wedding menus, celebratory meals, and special restaurant dinners. But what if you could recreate this restaurant-style delicacy right in your home kitchen? This detailed guide will show you how to make soft and rich malai koftas at home, just like your favourite dhaba or fine-dining spot.

Whether you’re a beginner or a home chef looking to impress, this guide is for you. We’ll walk you through ingredients, the full process, cooking tips, and FAQs to ensure your koftas are soft, your curry is creamy, and your meal is a smashing success.

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What is Malai Kofta?

Malai Kofta is a North Indian curry made of soft dumplings (koftas), typically crafted with paneer, potatoes, khoya, and sometimes dry fruits. These koftas are stuffed, fried, and then dunked in a creamy, aromatic, tomato-based gravy. The word "Malai" refers to the rich creaminess of the curry, while "Kofta" means spiced balls.

It’s a dish that blends textures: a crisp outer crust, a melt-in-the-mouth inside, and a velvety smooth gravy bursting with the goodness of Indian spices.

Ingredients You’ll Need (As Per the Recipe Image)

For the Gravy:

• Onions – 2 large
• Tomatoes – 3 large
• Ginger Garlic Paste – 2 tsp
• Green Cardamom – 4-5 no.
• Bayleaf – 1-2 no.
• Black Peppercorns – 12-15 no.
• Cumin Seeds – 1 tsp
• Coriander Powder – 1.5 tsp
• Red Chili Powder – 1.5 tsp
• Turmeric Powder – As required
• Salt – As required
• Pepper – 1 tsp
• Kasuri Methi – 5 gm
• Ghee – 15 ml
• Oil – 15 ml
• Cashews – 15–20 no.

For the Koftas:

• Grated Potatoes – 100 gm
• Grated Paneer – 100 gm
• Grated Khoya – 20 gm
• Corn Flour – 25 gm
• Chopped Dry Fruits – For stuffing

Step-by-Step Malai Kofta Curry Recipe

Making the Koftas:

1. In a bowl, combine grated potatoes, paneer, khoya, and corn flour. Add salt and pepper to form a soft dough.
2. Shape the dough into lemon-sized balls. Stuff each with chopped dry fruits.
3. Refrigerate the koftas for 10–15 minutes.
4. Heat oil in a pan, then fry the koftas till they turn golden and crisp. Set aside.

Preparing the Gravy:

1. In another pan, heat ghee and oil. Add bayleaf, cardamom, cumin, peppercorns and sauté.
2. Add chopped onions and cook until translucent.
3. Add ginger garlic paste and cook till the raw smell fades.
4. Add chopped tomatoes and cook until soft. Then mix in red chilli powder, coriander powder, turmeric, and salt.
5. Add cashews, pour a bit of water, and let everything cook well.
6. Once cooked, remove bayleaf and blend the mixture into a smooth paste.
7. Transfer back to the pan. Add water to adjust the consistency, sprinkle kasuri methi, and let it simmer.

Assembling the Malai Kofta Curry:

• Just before serving, add the fried koftas to the gravy.
• Garnish with fresh cream or a swirl of malai, and serve hot with naan, paratha, or jeera rice.

Tips to Make the Perfect Malai Kofta

• Chill the koftas before frying: This helps them hold their shape and fry evenly.
• Use khoya for extra richness: It gives the koftas that signature softness and flavour.
• Don’t overcook the koftas in curry: Add them just before serving to avoid sogginess.
• Blend the gravy well: A silky-smooth gravy is what gives restaurant-style malai kofta its magic.
• Use cashews and cream instead of heavy butter or processed cream: for a healthier take.

Why Malai Kofta is a Celebration Dish

Malai Kofta stands out because of its royal texture and festive flavours. It represents the richness of Indian vegetarian cooking, and it’s often chosen for special days like Diwali, weddings, and family get-togethers. The beauty of this dish lies in the balance—it’s decadent without being too heavy, spicy yet mellow, and it pairs well with both Indian breads and rice.

Nutritional Benefits

• Paneer and potatoes provide protein and energy.
• Cashews and khoya add good fats and richness.
• Spices like turmeric and cumin aid digestion and add anti-inflammatory benefits.
• It’s a perfect meal for vegetarians looking for a high-protein indulgent curry.

Tedco’s Culinary Perspective

At TGCA (Tedco Global Chefs Academy), students in professional culinary and bakery programs are trained to prepare classic dishes like Malai Kofta with authentic methods and modern presentation. The hands-on training helps them replicate restaurant-style dishes at home, understand flavour balancing, and master the finesse of Indian cuisine.

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Serving Suggestions

• Malai Kofta with Butter Naan – The perfect combo.
• Jeera Rice and Kofta Curry – A lighter alternative to roti.
• Tandoori Roti with Kofta – For that authentic North Indian touch.
• Add a side of onion rings and salad to complete the meal.

Final Thoughts

Making malai kofta curry at home may seem intimidating, but with the right technique and ingredients, it’s achievable. From crispy koftas to a smooth, fragrant gravy, each step adds layers of flavour and elegance to the dish.

This dish is a true celebration of Indian flavours and is worth every bit of effort. If you’re passionate about cooking and want to learn professionally, Tedco Global Chefs Academy in Delhi NCR can turn your home-cooking love into a skilled profession. Explore their courses, sharpen your skills, and bring restaurant-level recipes to your kitchen with confidence.

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Frequently Asked Questions (FAQs)

What is Malai Kofta made of?
It’s made with mashed potatoes, paneer, and dry fruits shaped into balls, fried, and served in a creamy tomato gravy.

Why do koftas break while frying?
If the mix is too soft or watery, the koftas may break. Add cornflour or breadcrumbs for better binding.

Can I make Malai Kofta without deep frying?
Yes, you can bake or shallow-fry them, though they may be less crispy than the traditional ones.

Which oil is best for frying koftas?
Use neutral oils like sunflower or vegetable oil. They don’t overpower the taste.

Can I make the koftas in advance?
Yes. Keep them in the fridge and add to hot curry just before serving.

Is Malai Kofta spicy?
No, it’s usually mild and creamy. You can adjust the spice level as per your taste.

How can I make the gravy rich?
Use cashew paste, fresh cream, and butter. Blend everything well for a smooth finish.

Can I make a vegan version?
Yes. Use tofu instead of paneer and coconut or cashew cream instead of dairy cream.

What goes well with Malai Kofta?
Naan, jeera rice, butter roti, or plain basmati rice pair very well with it.

How long does Malai Kofta last?
Store gravy and koftas separately in the fridge for 2 days. Mix only before eating.