Malai Kofta: Arre yaar, Malai Kofta is one of those dishes that can make or break a weekend meal at home(Malai Kofta). You order it from a decent restaurant here in Kolkata and it arrives all creamy, with those soft koftas swimming in gravy that’s rich but not heavy. Then you try(Malai Kofta) making it yourself the first time and boom – either the koftas disintegrate in the oil or the gravy ends up looking like tomato soup with lumps. Been there, done that, multiple times.
I’ve been fiddling with this recipe for probably 8-10 years now. Started when my wife said, “Why pay 400 bucks for this when you can make it?” Challenge accepted. After burning a few batches and wasting good paneer, I finally(Malai Kofta) have a version that tastes close to what we get at 6 Ballygunge Place or those small family-run places in Salt Lake. Nothing fancy(Malai Kofta), just honest home cooking with a Malai Kofta few tricks that actually work.
This is not some perfect chef-level thing – it’s how a regular guy in a small flat kitchen makes it on Sundays when we want something special without going out.
Credit by: AI Generated Img
Quick Story – Why This Dish Matters to Me
Back in the day, during Durga Puja or family get-togethers, Malai Kofta was always the star vegetarian main. My ma used to make a simpler version without stuffing, but restaurant-style with the nuts inside and that silky gravy? That came later when I started experimenting. Now it’s become our go-to for when friends drop by or just to treat ourselves after a long week.
Ingredients (Enough for 4-5 People, or 12-15 Koftas)
Koftas:
- 250g paneer (fresh from the market is best – soft and crumbly, not the hard frozen stuff)
- 2 medium potatoes (boiled and cooled completely)
- 2½–3 tbsp cornflour (this is the binder – don’t skip or reduce too much)
- 1 small green chilli, finely chopped (I like a little kick)
- ½ tsp garam masala
- ½ tsp Kashmiri red chilli powder (for colour, not heat)
- Salt – about ¾ tsp, adjust after tasting the mix
- 8-10 cashews + some raisins for stuffing (optional but makes it feel special)
- Oil for deep frying (mustard oil if you like that Kolkata touch, but any neutral oil works)
Credit by: AI Generated Img
Gravy:
- 2 big onions, sliced
- 3 medium tomatoes, chopped
- 15-18 cashews, soaked in warm water for 20 mins
- 1 tbsp ginger-garlic paste (I make fresh, but paste from fridge is fine)
- 1 tsp jeera (cumin seeds)
- 1 bay leaf + 2 green cardamoms + 1 small cinnamon stick
- 1 tsp dhania (coriander) powder
- ½ tsp haldi
- 1 tsp red chilli powder (I use a mix of Kashmiri and normal)
- ½ tsp garam masala (add at end)
- ¾–1 cup fresh malai/cream (Amul or homemade – whatever’s thick)
- 2 tbsp butter or desi ghee
- Salt + pinch of sugar (trust me, sugar balances everything)
- Fresh dhania (coriander) leaves for garnish
Credit by: AI Generated Img
How I Do It Step by Step(Malai Kofta)
Koftas first – because they need to cool a bit:
- Pressure cook potatoes with skin on (3 whistles, then natural release). Peel when cool and grate them – grating gives better texture than mashing.
- Grate paneer too. Mix paneer + potato + cornflour + chilli + spices + salt in a big thali. Knead gently like dough but don’t overdo it – 2 minutes max. If it feels wet, add ½ tbsp more cornflour.
- Taste a tiny bit (raw paneer is fine). Adjust salt/spice.
- Take a lemon-sized portion, flatten, put 1-2 cashew pieces + 1 raisin in middle, seal properly, roll smooth. No cracks allowed – that’s why they burst.
- Heat oil medium-hot. Fry 4-5 at a time. Turn gently. Golden brown in 3-4 mins. Drain on kitchen paper. Done.
Gravy time – this is where the magic happens:
- Heat ghee/butter. Crackle jeera, bay leaf, elaichi, dalchini.
- Add onions. Fry on medium till nice golden (not brown – about 8-10 mins). Patience here pays off.
- Ginger-garlic paste – 1 min till smell goes.
- Tomatoes + soaked cashews (drained) + all powders except garam masala. Salt. Cook covered 10 mins till soft and oil separates a little.
- Cool slightly. Blend smooth with water. I strain through a soup strainer – makes it restaurant-smooth, no bits.
- Back to pan. Add 1 cup water (or more for thinner gravy). Simmer 5-7 mins.
- Pour in cream, garam masala, pinch sugar. Taste – adjust. Let it bubble gently 3-4 mins. Switch off.
Credit by: AI Generated Img
Final Touch:
Warm gravy just before eating. Drop koftas in (or serve on top if you want them crisp). Garnish with chopped dhania and a swirl of cream.
Hot with butter naan, garlic naan, or jeera rice. Raita on side is must – cools everything down.
Mistakes I Made (So You Don’t Have To)
- Koftas cracking/opening → Too wet mix or oil too hot. Chill shaped balls 15 mins in fridge before frying. Medium flame only.
- Soggy koftas → Added to gravy too early. Always last minute.
- Grainy gravy → Didn’t soak cashews long enough or skipped straining. Soak 20+ mins, blend well, strain.
- Too sweet/tangy → Forgot sugar or used sour tomatoes. Always taste at end.
- Hard koftas → Over-kneaded or too much cornflour. Keep it light.
One more: If frying in mustard oil, heat till smoking then cool a bit – removes pungency.
Credit by: AI Generated Img
Read More Recipes: Sarson da Saag aur Makki di Roti – My Winter Ritual in Kolkata
Variations I’ve Tried in My Kitchen
- White gravy version (Mughlai style): Skip tomatoes, use more cashews/almonds + little yogurt.
- Healthier-ish: Air-fry koftas (brush oil, 180°C 15-18 mins) – not the same crisp but decent.
- Extra rich: Add 2 tbsp khoya to kofta mix.
FAQs I Get Asked a Lot
Can I prep ahead? Yes – make gravy day before, refrigerate. Fry Malai Kofta fresh. Vegans? Tofu + coconut cream works okay. Leftovers? Gravy reheats fine, koftas get soft. Crisp in oven if you want.
That’s it from my side. Nothing complicated, just good ingredients and a bit of care. Next time you’re craving Malai Kofta, skip Swiggy for once and try this. Let me know how it turns out – drop a comment if it works for you or if you tweak it your way.
Happy cooking, and enjoy every bite!
