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Malai Kofta Curry

If you’ve ever dined in an Indian restaurant, you’ve probably noticed Malai Kofta Curry shining on the menu. Soft dumplings made with potatoes and paneer, dunked in a rich, creamy tomato-based gravy — it’s indulgent, festive, and simply irresistible. The name itself is royal: malai means cream, and kofta refers to fried dumplings. Combined, they make one of the most iconic vegetarian dishes in Indian cuisine.

This guide will walk you through how to prepare restaurant-style Malai Kofta Curry at home. Not only will you learn the authentic recipe, but we’ll also show you how to keep it slightly healthier without losing that luxurious flavor. Perfect for family dinners, festive occasions, or simply when you crave a rich Indian curry, this dish can easily become your go-to choice for a high-protein vegetarian meal.


Why Choose Malai Kofta for Dinner?

Malai Kofta stands out among Indian curries because of its versatility. It pairs equally well with butter naan, garlic roti, or fragrant basmati rice. For vegetarians, it’s a high-protein dinner option since paneer provides both protein and calcium. Unlike simple dal or sabzi, Malai Kofta has that “restaurant quality” appeal that can instantly elevate your home-cooked meal.

In today’s health-conscious world, people often search for healthy dinner ideas that don’t compromise on taste. Malai Kofta is a perfect example — it feels festive yet can be adapted to be lighter and more nutritious. By shallow-frying or air-frying the koftas, using low-fat cream, or even swapping potatoes for grated vegetables, you can create a guilt-free version that still satisfies your cravings.


Ingredients You’ll Need

For the Koftas (dumplings):

  • 2 large boiled potatoes, mashed
  • 1 cup grated paneer (Indian cottage cheese)
  • 2 tablespoons cornflour or arrowroot flour (binding)
  • 2 tablespoons raisins and cashews (stuffing, optional)
  • ½ teaspoon garam masala powder
  • Salt to taste
  • Oil for frying (use olive oil or air fryer for a lighter option)

For the Gravy (creamy curry):

  • 2 tablespoons ghee or oil
  • 1 tablespoon butter
  • 1 teaspoon cumin seeds
  • 2 medium onions, finely chopped
  • 3 ripe tomatoes, pureed
  • 2 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 10–12 cashews (soaked in hot water for 20 minutes)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon kasuri methi (dried fenugreek leaves)
  • ½ cup fresh cream (or low-fat cream for a healthier option)
  • 2 cups water (adjust consistency)
  • Salt as needed

Step-by-Step Method

Step 1: Making the Koftas

  1. Mix mashed potatoes, grated paneer, cornflour, garam masala, and salt in a bowl.
  2. Shape into equal-sized balls, stuffing each with a few raisins and cashews.
  3. Heat oil and deep-fry until golden brown. For a healthier version, air-fry at 180°C until crisp.
  4. Keep them aside on tissue paper to drain excess oil.

Step 2: Preparing the Gravy

  1. Heat oil and butter in a pan. Add cumin seeds and let them crackle.
  2. Add chopped onions, sauté until golden.
  3. Mix in ginger-garlic paste and cook till the raw smell disappears.
  4. Add tomato puree, stir, and cook until oil separates.
  5. Blend soaked cashews into a fine paste and add it to the mixture.
  6. Sprinkle turmeric, chili powder, coriander powder, and salt. Stir well.
  7. Pour in water, bring it to a boil, and let it simmer until slightly thickened.
  8. Crush kasuri methi between your palms and stir it in.
  9. Add cream, simmer for 2 minutes, and switch off the flame.

Step 3: Final Assembly

  • Just before serving, place the koftas into the hot gravy.
  • Garnish with extra cream and fresh coriander.
  • Serve immediately with naan, roti, or jeera rice.

Pro Tips for a Restaurant-Style Finish

  • Always add koftas to the gravy at the last moment; otherwise, they soak too much curry and turn soggy.
  • Use good quality cream and fresh paneer for the richest flavor.
  • For a low-carb option, replace potatoes in koftas with grated zucchini or bottle gourd.
  • A dash of saffron milk can transform this into a Shahi Malai Kofta Curry — perfect for festive occasions.

Nutritional Benefits

Even though Malai Kofta looks indulgent, it offers a fair share of nutrition. Paneer provides protein and calcium, while cashews add healthy fats. If you shallow-fry or air-fry the koftas, the calorie count drops significantly, making it suitable even for those watching their weight. With modifications like low-fat cream, this curry becomes one of the best healthy dinner ideas for vegetarians.


Variations You Can Try

  • Stuffed Dry-Fruit Kofta: Add a mix of raisins, almonds, and pistachios for a royal twist.
  • Vegetable Kofta Curry: Replace paneer with mixed grated veggies like carrots, cabbage, and beans.
  • Healthy Malai Kofta: Air-fried dumplings with a yogurt-based gravy instead of cream.
  • Shahi Malai Kofta: Add saffron, extra cashews, and almonds for a richer flavor.

Best Pairings for Malai Kofta Curry

This curry is versatile and can be paired with:

  • Butter Naan or Garlic Naan (restaurant-style experience)
  • Jeera Rice or Pulao (comfort food at home)
  • Whole Wheat Roti or Lachha Paratha (healthier option)

Add a fresh salad or onion rings with lemon wedges, and you’ll have a complete Indian restaurant experience right at home.

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