Recipe

Malai Kofta

Vegetarian paneer-potato dumplings in a creamy tomato-cashew gravy, with fried, baked, and air-fryer kofta options.

By Matt Campbell

•

4.8

A bowl of malai kofta with golden paneer-potato dumplings nestled in a creamy orange tomato-cashew gravy, finished with a swirl of cream and chopped cilantro, natural light food photography

Malai kofta is the dish I order when I want comfort and a little drama. You get pillowy paneer-potato dumplings, a silky tomato-cashew gravy that tastes like it simmered all day, and just enough spice to keep things interesting without setting anyone’s mouth on fire.

This is the at-home version that respects your weeknight energy. The gravy can be made ahead, and the kofta can be fried for that classic restaurant vibe, baked for a lower-mess option, or air fried for peak convenience. Either way, the move is the same: keep the kofta out of the gravy until serving so they stay crisp on the outside and tender inside.

A mixing bowl filled with a paneer and mashed potato kofta mixture with visible flecks of cilantro and spices, a spoon resting on the rim, home kitchen counter scene

Why It Works

Big, mellow flavor without being bland. Cashews and a touch of cream give you that signature malai richness, while ginger, garlic, and garam masala keep it lively.
Three kofta methods. Fry for crisp edges and that restaurant-style bite, bake for easier cleanup, or air fry for fast weeknight energy.
Make-ahead friendly. The gravy reheats like a champ. Make it today, kofta tomorrow, and you look like a genius.
Texture stays on point. We keep the kofta separate until the last minute so they do not turn into soft little sponges.

Pairs Well With

Storage Tips

How to Store It

Best practice: store the gravy and kofta separately. Your future self will thank you.

Fridge

Gravy: Cool, then refrigerate in an airtight container for up to 3 to 4 days (follow your house food-safety standards for dairy-rich dishes).
Kofta: Refrigerate up to 3 days. They will soften a bit, but you can crisp them back up.

Freezer

Gravy: Freeze up to 2 months. Thaw overnight in the fridge, then reheat gently. If it thickens a lot, loosen with a splash of water.
Kofta: Freeze baked, air-fried, or fried kofta on a sheet pan until solid, then transfer to a freezer bag for up to 1 month. Reheat in the oven or air fryer.

Reheating

Gravy: Warm on low, stirring often. Add water 1 tablespoon at a time if needed.
Kofta: Oven at 375°F for 8 to 12 minutes, or air fryer at 360°F for 5 to 8 minutes, until hot and lightly crisp.

Serving tip: Add kofta to the gravy only for the portion you are eating right now.

Common Questions

Can I make malai kofta without frying?

Yes. Bake the kofta (instructions below) or use an air fryer (also below). You will not get the exact same deep-fried crunch, but you will get a browned, satisfying exterior and a much calmer stovetop situation.

Why did my kofta break while frying?

Usually it is too wet or not bound enough. Make sure the potato is fully cooled and dry. After boiling, drain well, then return the potatoes to the hot pot for 1 to 2 minutes to steam off extra moisture. Cool before mashing. If the mixture still feels soft, add a bit more cornstarch or breadcrumbs.

Also, fry at 350°F and let the oil return to temperature between batches. Oil that is not hot enough makes kofta absorb oil and fall apart.

Do cashews make the gravy sweet?

Not sweet, just round and creamy. If you are sensitive to sweetness, skip added sugar and use fewer onions. If your tomatoes are very acidic, a tiny pinch of sugar can balance it.

Can I use almonds instead of cashews?

Yes. Use blanched slivered almonds, soak them like cashews, and blend very well. The gravy will be slightly less creamy than cashew-based.

How spicy is this?

Mild, like classic restaurant malai kofta. Keep the Kashmiri chili for color and gentle warmth, and skip the green chili if cooking for kids.

What is the best way to serve it?

Ladle hot gravy into bowls, add kofta, then finish with cream and cilantro. Serve immediately with naan or rice.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (for the gravy)
Blender (for a smooth gravy)
Mixing bowl
Sheet pan (for baked kofta) or deep pot (for frying)
Slotted spoon (if frying)
Instant-read or clip-on thermometer (helpful for frying, optional)
Air fryer (optional, for air-fryer kofta)

The first time I tried making malai kofta at home, I did the thing you are not supposed to do: I dropped all the kofta into the gravy and walked away like it was a normal weeknight curry. Ten minutes later, I had delicious flavor and the texture of a very expensive mashed potato soup. Still tasty, but not the vibe.

Now I treat kofta like crispy little VIPs. Gravy stays warm, kofta stays separate, and they meet right before serving. It is the easiest “restaurant trick” you can steal for your own kitchen.

Malai Kofta

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Servings 4 to 6

Ingredients

For the tomato-cashew gravy

1/3 cup raw cashews
1 cup hot water (for soaking)
2 tablespoons ghee or neutral oil
1 medium onion, finely chopped
1 tablespoon grated ginger
3 cloves garlic, minced
1 tablespoon tomato paste
1 (14.5-ounce) can crushed tomatoes (about 1 3/4 cups) or 1 3/4 cups tomato purée (see note)
1 teaspoon kosher salt, plus more to taste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon Kashmiri chili powder (or mild paprika)
1/2 teaspoon garam masala
1/2 cup water (plus more as needed)
1/3 cup heavy cream (or 1/2 cup half-and-half)
1 teaspoon sugar (optional, to balance acidity)
1 tablespoon dried fenugreek leaves (kasuri methi), crushed between your palms (optional but very good)

For the kofta

2 medium russet potatoes, boiled and mashed (about 2 cups mashed), cooled (see note)
8 ounces paneer, finely grated or crumbled (store-bought or homemade)
2 tablespoons cornstarch
2 tablespoons breadcrumbs (optional, helps bind)
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 to 2 tablespoons raisins (optional)
1 to 2 tablespoons chopped cashews (optional)

For cooking the kofta

Frying option: Neutral oil (canola, avocado, or vegetable), enough to reach 2 to 3 inches in your pot (about 2 to 4 cups, depending on pot size)
Baking option: 1 to 2 tablespoons oil, for brushing
Air-fryer option: Oil spray or 1 to 2 teaspoons oil, for lightly coating

To finish

Extra cream for swirling (optional)
Chopped cilantro

Ingredient notes: Tomato purée is usually smoother and sometimes thicker than crushed tomatoes. Start with the lower end of added water, then loosen the gravy as needed. For potatoes, drain well and steam-dry briefly in the hot pot so your kofta mixture stays firm.

Instructions

Make the gravy

Soak the cashews: Add cashews to a bowl with 1 cup hot water. Let soak 15 minutes while you start the gravy.
Sauté aromatics: Heat ghee or oil in a skillet over medium heat. Add onion and cook 6 to 8 minutes until soft and lightly golden. Add ginger and garlic and cook 30 seconds.
Build the base: Stir in tomato paste for 30 seconds. Add crushed tomatoes, salt, coriander, cumin, Kashmiri chili, and garam masala. Simmer 8 to 10 minutes, stirring occasionally.
Blend smooth: Pour the gravy into a blender. Add the soaked cashews and their soaking water. Blend until very smooth, 30 to 60 seconds. Safety: vent the lid and cover with a towel so hot steam can escape.
Finish the gravy: Return gravy to the pan. Add 1/2 cup water and simmer 5 minutes. Stir in cream, optional sugar, and crushed kasuri methi. Keep warm on low. If it gets too thick, add a splash of water.

A blender jar filled with orange tomato-cashew curry gravy mid-blend, steam lightly fogging the sides, on a kitchen counter

Make the kofta mixture

Dry and cool the potatoes: After boiling, drain well. Return potatoes to the hot pot for 1 to 2 minutes to steam off excess water, then cool. Mash and measure about 2 cups.
Mix: In a bowl, combine cooled mashed potato, grated paneer, cornstarch, optional breadcrumbs, cilantro, salt, garam masala, cumin, and turmeric. Mix until it holds together when pressed.
Shape (makes 12 to 14): Form 12 to 14 small balls or ovals, about 1 1/2 inches wide. If using raisins and chopped cashews, press a few into the center of each kofta and pinch closed.
Chill (helps a lot): Refrigerate the shaped kofta for 15 minutes while you heat oil, preheat the oven, or preheat the air fryer.

Cook the kofta (choose one)

Option A: Fry (classic)

Pour in enough oil to reach 2 to 3 inches in a deep pot (about 2 to 4 cups, depending on pot size). Heat to 350°F.
Fry in batches, gently lowering kofta into the oil. Fry 2 to 3 minutes, turning once or twice, until deep golden.
Let the oil return to 350°F between batches for the crispiest, least-greasy results.
Remove with a slotted spoon and drain on a paper towel–lined plate. Repeat.

Option B: Bake (easy cleanup)

Preheat oven to 425°F. Lightly oil a sheet pan or line with parchment.
Brush or lightly rub kofta with oil and arrange with space between.
Bake 18 to 22 minutes, turning once halfway, until browned and firm. If they look pale, broil for 1 to 2 minutes at the end, watching closely. Bake time can vary with kofta size and moisture.

Option C: Air fry (fast and tidy)

Preheat air fryer to 380°F for 3 to 5 minutes.
Lightly coat kofta with oil spray (or rub with a little oil). Arrange in a single layer with space between.
Air fry 10 to 12 minutes, flipping at the halfway point, until golden and set. Work in batches if needed.

A sheet pan of golden baked paneer-potato kofta arranged in rows, lightly crisped on the outside, kitchen oven light glow

Serve

Do not simmer kofta in the gravy: Ladle hot gravy into bowls. Add 2 to 4 kofta per serving.
Finish with a swirl of cream and chopped cilantro. Serve immediately with naan or basmati rice.

Make-ahead tips

Gravy: Make up to 3 days ahead. Reheat gently and loosen with water as needed.
Kofta mixture: Mix and shape up to 1 day ahead. Keep covered in the fridge, then fry, bake, or air fry before serving.
Best texture: Cook kofta close to serving time, then assemble bowl-by-bowl.

Nutrition information is estimated.

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