Malai Kofta (Indian Dumplings in Sauce)

malai kofta (indian cheese and potato balls in gravy (in a bowl)

5 from 13 reviews

Malai kofta is a vegetarian delight made of paneer and potato balls in a rich tomato gravy. Smooth, creamy, and oh so delicous!



For the koftas:

For the gravy:


For the koftas:

  1. Mix all the ingredients (except the oil) well and shape into balls.
  2. Heat the oil in a shallow pan and fry the koftas until golden brown on all sides. Keep aside.

For the gravy:

  1. Take half of the sliced onions and fry in hot oil until caramelized. Remove with a slotted spoon and grind in a small grinder.
  2. Put the remaining onions, ginger, garlic and cashews in a blender and blend to a fine paste.
  3. Heat the oil in a deep pan and add the whole garam masala: black and green cardamom, cloves, bay leaf and cinnamon.
  4. When the spices change colour (1 minute), add the onion-ginger-garlic-cashew paste. Saute for 5 minutes on high heat.
  5. Add the fried and ground onions and saute for 5 minutes.
  6. Tip in the tomato puree, Kashmiri red chilli and salt. Add a glass water and cook covered on medium heat for 20 minutes.
  7. When the gravy cools down a bit, add the cream and kasuri methi.

Assembling the dish:

  1. Pour the gravy in a wide and shallow dish. Drop the koftas in the gravy one by one, taking care not to pile them on top of each other. Add a small drizzle of cream on top. Serve hot with naan or rice.


  1. All the ingredients in the recipe are available easily. Kasoori methi, Kashmiri red chilli (a mild form of red chilli) and paneer (Indian cottage cheese) can be bought from any Indian store, but even these are now available in big chain supermarkets like Walmart.
  2. Tomato puree and ginger garlic pastes can be made at home or store bought to save time.


Keywords: malai kofta curry, paneer and potato balls in gravy