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Malai Kofta – Creamy Dumpling Curry

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.