Malai Kofta is a traditional Northern Indian dish with origins in Mughlai food culture. Koftas are deep fried paneer and veggie dumplings in a thick and milky tomato sauce. Malai alludes to cream. It’s a hearty dish that’s ideal for gatherings and formal holidays.

Here is how you can prepare this delicious Malai Kofta for your coming Christmas get together



1) 3/4th cup paneer grated

2) 1 chili chopped

3) 3 potato (cooked & mashed)

4) 2 tablespoons coriander (finely chopped)

5) 1⁄4 teaspoon of cumin powder

6) 2 tablespoons raisins

7) 2 tbsp. cashew (chopped)

8) 1⁄2 teaspoon salt

9) 2 tbsp. Maida (all-purpose flour)

10) Oil


1) 1 tablespoon of butter

2) 2 tbsp olive oil

1) 1 teaspoon cumin/jeera

2) 2 cardamom pods & 2 garlic cloves

3) 1 bay leaf & 1 cinnamon stick

4) 1 teaspoon powdered red chili

5) 1⁄2 teaspoon turmeric

6) 3 tablespoons coriander powder

7) 1⁄4 teaspoon of cumin powder

8) 1 teaspoon salt

9) 1/4 cup malai / cream

10) 1/2 cup of water

11) 1 tablespoon kasuri methi (crushed)

12) 1⁄4 teaspoon of garam masala


To make Kofta

1) To begin, combine 3 potatoes and paneer in a big mixing dish with chili, coriander, cumin powder, and salt. Blend in the raisins and cashews to give the Kofta a crisp texture, make sure all of the seasonings are completely blended.

2) Blend in the maida until a firm dough forms. Grease your hands with oil and make a little ball-sized kofta, then deep fry it in moderate hot oil. Toss the koftas constantly to ensure that they are evenly golden brown. Take the koftas from the skillet and set them aside.

To make gravy

1) Take 1 tbsp. butter and 2 tbsp. oil in a big heating bowl. Cumin, cardamom, bay leaf, cinnamon, and clove should be sautéed until aromatic. Mix the chili powder, turmeric, coriander powder, and cumin powder while keeping the temperature minimal.

2) Fold in the tomato puree and 1 teaspoon of salt until everything is thoroughly combined. Cook, covered, until the mixture thickens and the oil splits from the edges.

3) Now add 1/4 cup cream and stir until fully blended on low heat. Add 1/2 cup of water and mix it well. Bring the curry to a simmer and then stir in the kasuri methi and curry powder. Mix thoroughly.

4) Lastly, pour the gravy over the kofta and serve the malai kofta.

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