This malai kofta curry recipe brings together two separate preparations that each need a little attention on their own. The koftas are made from grated paneer and boiled potato, seasoned simply and coated in cornflour before frying. The gravy is built on a boiled and ground paste of onions, cashew nuts and green chillies, finished with fresh cream and garam masala.
When the two come together, the result is filling, mildly spiced and noticeably rich from the cream and cashews. It pairs well with naan, roti or steamed rice. If you enjoy paneer-based curries, you may also like Paneer Butter Masala or Paneer Makhana Curry.
About the Recipe
The kofta mixture uses equal parts paneer and boiled potato. Together they give the balls enough body to hold their shape during frying without needing egg or bread.
The cornflour coating is what produces the golden crust. The gravy relies on a paste of onions and cashew nuts boiled together, which makes grinding easier and gives the sauce a naturally thick, smooth consistency. Tomatoes are listed as optional and add a mild tartness if you prefer that balance. Ghee is used to cook the paste and gives the gravy a distinct richness.
Why You Will Love This Recipe
The koftas and the gravy can be prepared separately and brought together at the last moment. You can fry the koftas ahead of time and keep them aside, then finish the gravy when you are ready to serve.
The cashew and onion paste produces a gravy that is thick and coats the koftas well without needing any flour or cornstarch in the sauce. The fresh cream stirred in at the end rounds off the spice from the green chillies and garam masala, giving the curry a mellow finish.
For another paneer kofta variation, see Sweet Corn Paneer Kofta or Paneer Pistachio Kofta.
Cooking Tips
The most common mistake is adding the koftas to the gravy and letting them sit on heat, which makes them soggy. Pour the gravy over the koftas in the serving bowl only when you are ready to eat.
Make sure the oil is hot enough before frying. If it is too cool, the cornflour coating absorbs oil rather than crisping up. Drain the boiled onion and cashew paste well before grinding so the gravy does not turn watery. Cook the paste in ghee until the ghee visibly separates before adding the cream.
Top Tips
- Boil the potatoes until fully cooked and mash them well before mixing with the paneer. Any lumps will cause the koftas to crack during frying.
- Roll the koftas in cornflour just before frying, not in advance. If they sit too long after coating, the cornflour absorbs moisture and the crust will not crisp properly.
- Fry in batches over medium flame. Overcrowding the pan drops the oil temperature and leads to uneven browning.
- Drain the boiled onions, cashew nuts and green chillies thoroughly before grinding. Excess water in the paste makes the gravy thin and increases cooking time.
- Add the fresh cream only after the water has been added and the mixture has come to a gentle simmer. Adding it too early over high heat can cause it to split.
- Pour the gravy over the koftas just before serving. Keeping them submerged for too long softens the crust.
Serving and Storing Suggestions
Malai kofta curry is best served immediately after the gravy is poured over the koftas, with naan, tandoori roti or jeera rice.
If you need to prepare ahead, store the koftas and gravy separately in airtight containers in the refrigerator for up to a day. Reheat the gravy gently on low heat and pour it over the koftas at the time of serving. Avoid reheating the assembled dish as the koftas will become soft and break apart. Garnish with fresh cream and coriander leaves just before serving.
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Nutrient Benefits
Paneer is a useful source of protein and calcium. Cashew nuts contribute healthy fats along with reasonable amounts of magnesium and copper. Potatoes add carbohydrates that help make the koftas filling. Coriander leaves provide small amounts of vitamin C and iron.
Malai Kofta Curry
Ingredients
- 100 gms, grated Paneer
- 100 , boiled, peeled Potatoes
- Coriander Leaves - few
- Red Chilli Powder - little
- 2 tsp Garam Masala Powder
- 3 to 4 tblsp Ginger Garlic Paste
- 100 ml + little for garnish Fresh Cream
- 100 gms Cashew Nuts
- 3 to 4 (optional), blanched, peeled Tomatoes
- 200 gms Onions
- 3 tblsp Corn Flour
- 3 to 4, chopped Green Chillies
- Oil as required
- Ghee as required
- Salt as per taste
Instructions
- Combine the paneer, potatoes, coriander leaves and red chilli powder in a large bowl.
- Add salt to taste and mix well.
- Make lemon sized balls of the mixture.
- Heat oil for deep frying over medium flame.
- Roll the paneer balls in cornflour and deep fry until golden brown.
- Remove and drain excess oil.
- Keep aside in a serving bowl.
- Boil the onions, cashew nuts and green chillies in some water.
- Drain well and grind to a paste with tomatoes (if using).
- Heat ghee in a pan.
- Add ginger garlic paste, onion cashew paste and stir well.
- When the ghee starts to separate add 100 ml of water, garam masala powder, fresh cream and salt.
- Mix well and cook for a few minutes.
- Pour this over the koftas.
- Garnish with a dollop of fresh cream and coriander leaves.
- Serve.
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Frequently Asked Questions
Can I bake or air fry the koftas instead of deep frying them?
Yes. Air fry the cornflour-coated koftas at around 180 degrees Celsius for 12 to 15 minutes, turning them halfway through, until golden on the outside. Brush or spray a little oil on them before air frying. They will not be as uniformly golden as deep-fried ones, but they hold their shape well enough for the gravy. Baking at the same temperature works too but takes a few minutes longer.
My koftas broke apart while frying. What went wrong?
This usually happens when the potato was not mashed finely enough, leaving lumps that create weak spots, or when the oil was not hot enough and the kofta sat in the oil too long before the crust set. Make sure the potato is fully boiled and mashed smooth before mixing with the paneer. Test the oil by dropping a small piece of the mixture in. It should rise to the surface within a few seconds. If the mixture feels sticky, add a little more cornflour to the mix itself.
Can I make the gravy without cashew nuts?
Cashew nuts are central to the texture of this gravy. Removing them will make the sauce noticeably thinner and less rich. If you need a substitute, blanched almonds or a couple of tablespoons of melon seeds can be boiled and ground in the same way. The flavour will be slightly different but the texture will be closer to the original than using no nuts at all.
Is it necessary to use ghee for the gravy, or can I use oil?
The recipe uses ghee for cooking the onion and cashew paste. Ghee gives the gravy a distinct flavour that oil does not quite replicate. You can use a neutral oil if ghee is not available and the gravy will still taste good, but the overall richness will be a little less pronounced.
Can I prepare this recipe in advance for a dinner party?
Yes, and it is a practical way to manage it. Fry the koftas a few hours ahead and keep them at room temperature if serving the same day, or refrigerate them if preparing the day before. Make the gravy separately and store it in the refrigerator. When ready to serve, reheat the gravy gently on low heat, arrange the koftas in the serving bowl, pour the hot gravy over them, garnish with fresh cream and coriander leaves, and serve immediately. Do not assemble the dish in advance as the koftas will absorb the gravy and lose their texture.
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