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Malai Kofta – Creamy Dumpling Curry

Malai Kofta is a luxurious Mughlai-inspired dish featuring deep-fried dumplings (koftas) made of paneer, potatoes, or mixed vegetables, served in a smooth, creamy, and mildly spiced tomato-cashew gravy. Often considered a “royal dish,” it is a favorite in restaurants and festive occasions, known for its melt-in-the-mouth texture and elegant flavor.

Nutrition & Benefits:
Paneer and potatoes provide protein and energy, while cashews add healthy fats. Though indulgent, Malai Kofta can be part of a balanced diet when enjoyed occasionally.

Serving Suggestions & Variations:

  • Best served with naan, butter roti, or jeera rice.

  • Make a lighter version by air-frying or baking koftas instead of deep frying.

  • Add raisins or nuts in kofta stuffing for a Mughlai-style twist.

Cooking Tips:

  • Ensure the kofta mixture is not too wet, or the balls may break while frying.

  • Use fresh cream or cashew paste for a silky-smooth gravy.

  • Fry koftas on medium heat for even cooking.

FAQs:

  • Can I make Malai Kofta ahead of time? → Yes, but store gravy and koftas separately; combine before serving.

  • Is Malai Kofta spicy? → No, it’s generally mild and creamy.

  • Can I make vegan Malai Kofta? → Yes, replace paneer with tofu, cream with coconut cream, and cashews with almonds.

Malai Kofta – Creamy Dumpling Curry

Malai Kofta is a royal North Indian dish made with soft paneer and potato dumplings (koftas) in a rich, creamy, tomato-cashew-based curry. A true Mughlai-inspired vegetarian delicacy.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Mughlai, North Indian
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients:
For Koftas (dumplings):
  • 2 boiled potatoes mashed
  • 100 g paneer grated
  • 2 tbsp cornflour
  • 1 green chili chopped
  • 1 tbsp raisins & cashews optional
  • Salt to taste
  • Oil for deep frying
For Curry:
  • 2 onions chopped
  • 2 tomatoes pureed
  • 1 tsp ginger-garlic paste
  • 10 cashews soaked, blended into paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp cream
  • 2 tbsp butter + 1 tbsp oil
  • Salt to taste

Method
 

Instructions:
  1. Mix kofta ingredients, form small balls, deep fry until golden. Set aside.
  2. Heat butter + oil, add cumin seeds, onions, sauté till golden.
  3. Add ginger-garlic paste, tomato puree, and spices. Cook till oil separates.
  4. Stir in cashew paste, cream, simmer 10 minutes.
  5. Add fried koftas just before serving to keep them soft.

Notes

Serving Suggestions:
  • Perfect with naan, butter roti, or tandoori roti.
  • Also pairs beautifully with jeera rice or veg pulao.
  • Serve with cucumber raita for balance.