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How To make Malai Kofta? | Instant Malai Kofta Recipe

Malai Kofta is a popular Indian dish consisting of deep-fried dumplings made with paneer (Indian cottage cheese) and potatoes, served in a creamy tomato-based gravy. It is a rich and flavorful dish that is perfect for special occasions or when you want to treat yourself to a delicious meal. In this recipe, I will guide you through the step-by-step process of making Malai Kofta at home. Let’s get started!

Here’s a simple recipe to make kache kele ki tikki at home:


For the koftas:

  • 200 grams paneer (Indian cottage cheese), crumbled
  • 2 medium-sized potatoes, boiled and mashed
  • 2 tablespoons all-purpose flour (maida)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • Oil for deep frying

For the gravy:

  • 2 tablespoons ghee (clarified butter) or oil
  • 2 medium-sized onions, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 medium-sized tomatoes, pureed
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1/2 cup fresh cream
  • 1/4 cup cashew nuts, soaked in warm water for 15 minutes and ground to a paste
  • Salt to taste
  • Chopped coriander leaves for garnishing


  • In a large mixing bowl, combine the crumbled paneer, mashed potatoes, all-purpose flour, turmeric powder, red chili powder, garam masala powder, and salt. Mix well until all the ingredients are evenly incorporated.
  • Divide the mixture into small portions and shape them into round balls. Make sure there are no cracks in the kofta balls. Set them aside.
  • Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, carefully drop the kofta balls into the oil, a few at a time. Fry until they turn golden brown and crispy. Remove the fried koftas using a slotted spoon and place them on a paper towel to drain excess oil. Repeat the process for the remaining kofta balls.
  • In a separate pan, heat ghee or oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
  • Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
  • Add the tomato puree and cook for 2-3 minutes until the oil starts to separate from the masala.
  • Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well and cook for another 2-3 minutes.
  • Reduce the heat to low and add the cashew nut paste. Stir well and cook for a couple of minutes.
  • Gradually add fresh cream to the gravy, stirring continuously to ensure it is well combined.
  • Add water to adjust the consistency of the gravy. Simmer the gravy for 5-7 minutes until it thickens slightly.
  • Just before serving, gently place the fried kofta balls into the gravy. Let them simmer for a couple of minutes, allowing the koftas to soak up the flavors of the gravy.
  • Garnish with chopped coriander leaves.
  • Your delicious Malai Kofta is now ready to be served! It pairs well with naan, roti, or rice. Enjoy this creamy and indulgent dish with your loved ones.
  • Note: You can adjust the spices according to your taste preferences. Additionally, you can also add a pinch of sugar to balance the flavors if desired.
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