Malai Kofta (Vegetable/Cheese Dumplings in White Gravy) – A Creamy, Comforting Classic

Malai Kofta is the kind of dish that makes a dinner feel special without being fussy. Soft, rich dumplings made from paneer and potato are served in a mildly spiced, creamy white gravy that’s gentle and luxurious. It’s a restaurant favorite for a reason, but it’s very doable at home with a few smart steps.

The flavors are mellow, aromatic, and perfect for serving with naan, roti, or steamed basmati rice. If you love comforting, creamy curries, this one belongs on your table.

What Makes This Recipe So Good

• Ultra-creamy yet balanced: The white gravy is smooth, nutty, and lightly spiced, so the koftas shine.
• Restaurant-style texture at home: A simple blend-and-simmer method creates a silky sauce without fuss.
• Customizable richness: Use cream and cashews for indulgence, or lighten it with milk and seeds.
• Crowd-pleasing flavors: Mild heat, gentle aromatics, and a touch of sweetness keep it family-friendly.
• Make-ahead friendly: Prepare the gravy ahead and fry the koftas fresh for the best texture.

Ingredients

For the Koftas (Dumplings)

• 1 cup grated paneer (Indian cottage cheese)
• 1 medium potato, boiled and mashed
• 2 tablespoons cornstarch or rice flour (for binding)
• 2 tablespoons finely chopped raisins or cashews (optional, for a sweet bite)
• 1 green chili, finely chopped (optional)
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon grated ginger
• 1/4 teaspoon ground cardamom
• Salt to taste
• Oil for deep or shallow frying

For the White Gravy

• 2 tablespoons ghee or neutral oil
• 1 bay leaf
• 4 green cardamom pods
• 1-inch cinnamon stick
• 1 teaspoon cumin seeds
• 1 large onion, sliced
• 1 tablespoon ginger-garlic paste
• 10-12 cashews (or 2 tablespoons melon seeds for a lighter option)
• 1/2 cup milk
• 1/2 cup heavy cream (or 1/2 cup more milk for lighter sauce)
• 1 teaspoon sugar (optional, balances the flavors)
• 1/2 teaspoon white pepper or black pepper (to taste)
• Salt to taste
• 1/2 teaspoon garam masala
• 1 tablespoon Kasuri methi (dried fenugreek), crushed
• Warm water or vegetable stock, as needed to thin

For Garnish

• Fresh cream, a swirl
• Chopped cilantro or slivered almonds

Instructions

1. Prep the kofta mixture: In a bowl, combine grated paneer, mashed potato, cornstarch, raisins or cashews, green chili, cilantro, ginger, cardamom, and salt. Mix gently until it holds together.

   If sticky, add a little more cornstarch.

2. Shape the koftas: Divide into equal portions and roll into small balls or ovals. Keep them on a plate and refrigerate for 15–20 minutes to firm up.
3. Start the gravy base: Heat ghee in a pan on medium. Add bay leaf, cardamom, cinnamon, and cumin.

   Let them sizzle for 30 seconds.

4. Sauté aromatics: Add sliced onion with a pinch of salt. Cook until soft and translucent, not deeply browned. Stir in ginger-garlic paste and cook for 1–2 minutes until the raw smell fades.
5. Add nuts and simmer: Add cashews and 1/2 cup water.

   Simmer for 5–7 minutes until onions are very soft. Remove whole spices if you prefer a smoother blend later.
6. Blend the gravy: Cool slightly, then blend with milk until completely smooth. Strain for a restaurant-style finish, if you like.
7. Finish the sauce: Return the blended mix to the pan.

   Add cream, sugar, pepper, and salt. Thin with warm water or stock to a pourable, velvety consistency. Simmer on low for 4–5 minutes.

   Stir in garam masala and crushed Kasuri methi. Turn off heat.

8. Fry the koftas: Heat oil to medium. Fry koftas in batches until golden on all sides, about 3–4 minutes.

   Drain on paper towels. For a lighter option, air-fry at 375°F (190°C) for 10–12 minutes, brushing lightly with oil.
9. Assemble just before serving: Warm the gravy. Place koftas in a serving dish and pour hot gravy over them.

   Finish with a swirl of cream and a sprinkle of cilantro or almonds.

10. Serve: Pair with naan, roti, or steamed basmati rice. Serve immediately for the best texture.

Storage Instructions

• Gravy: Store the white gravy in an airtight container in the fridge for up to 3 days. It also freezes well for up to 1 month.

  Reheat gently, adding a splash of water or milk to loosen.

• Koftas: Keep the shaped, uncooked koftas covered in the fridge for up to 24 hours. Fry just before serving.
• Leftovers: If already combined, the koftas will soften in the gravy. Still tasty for 1–2 days in the fridge, but the texture won’t be as crisp.

Benefits of This Recipe

• Protein-rich: Paneer provides a good amount of protein and calcium.
• Customizable: Adjust creaminess, spice level, and sweetness to suit your preferences.
• Great for entertaining: Make the gravy ahead, fry koftas fresh, and serve hot for a restaurant-style experience at home.
• Vegetarian crowd-pleaser: Elegant enough for guests, comforting enough for a weeknight.

What Not to Do

• Don’t over-brown the onions: The gravy should stay pale and creamy; deep browning changes the flavor and color.
• Don’t skip the binder: Without cornstarch or rice flour, koftas can break in the oil.
• Don’t simmer koftas in the gravy for long: They’ll soak up sauce and fall apart.

  Pour gravy over just before serving.

• Don’t blend when hot: Let the onion-cashew mix cool a bit to avoid pressure in the blender and to get a smoother puree.
• Don’t use high heat for reheating: Cream-based sauces can split; warm gently on low.

Alternatives

• Lighter gravy: Replace cream with evaporated milk or extra milk thickened with 1 teaspoon cornstarch.
• Nut-free version: Use melon seeds (magaz) or sunflower seeds instead of cashews.
• Gluten-free: Use cornstarch or rice flour as the kofta binder and check spices for cross-contamination.
• Stuffed koftas: Add a tiny cube of paneer or a mix of raisins and chopped nuts to the center for a surprise bite.
• Baked or air-fried: Brush koftas lightly with oil and bake at 400°F (200°C) for 12–15 minutes, turning once, or air-fry as noted.
• Vegan approach: Swap paneer for firm tofu and potato, use plant milk and cashews for the gravy, and finish with coconut cream or cashew cream.

FAQ

Why Is My Kofta Mixture Falling Apart?

If the mixture is too moist, it won’t hold. Add more binder (cornstarch or rice flour) and chill the shaped koftas before frying. Oil should be medium hot so they seal quickly.

Can I Make the Gravy Without Cashews?

Yes.

Use melon seeds, sunflower seeds, or a blend of milk and a small amount of cornstarch for body. The flavor will be slightly different but still delicious.

How Do I Keep the Gravy White?

Avoid browning the onions. Cook them just until soft and translucent.

Use light-colored spices, and don’t add turmeric or red chili powder.

What Can I Serve With Malai Kofta?

Naan, roti, or jeera rice are perfect. A crisp salad or cucumber raita also balances the richness nicely.

Can I Freeze Koftas?

Freeze shaped, uncooked koftas on a tray until firm, then store in a freezer bag for up to a month. Fry from frozen on medium heat to cook through without burning.

Is This Very Spicy?

No, it’s mild and creamy.

Adjust the pepper and green chili to taste if you prefer more heat.

In Conclusion

Malai Kofta is a gentle, elegant curry that feels indulgent yet familiar. With a silky white gravy and tender paneer-potato dumplings, it’s a guaranteed crowd favorite. Keep the gravy ready ahead of time, fry the koftas fresh, and enjoy a restaurant-quality meal at home—comforting, creamy, and completely satisfying.