People often prefer to go out for dinner on weekends and order royal dishes, such as Kadai Paneer, Malai Kofta etc. and all these delicacies are quite costly. So, instead of eating outside and paying a huge amount? for all these, it’s better to prepare it at home with your own hands. Today, we are going to teach you how to cook a Malai Kofta recipe at home. Though it’s a bit complicated and time taking, but at the end, it renders delicious and mouth-watering taste & will make you feel delighted?.

It’s creamy and classic flavour makes everyone’s mouth water. And with a Malai Kofta recipe, it’s always celebration time?! Here you will learn it in the same restaurant style, which is cooked in a creamy gravy made with tomatoes and cashew nuts. It also contains vegetable dumplings in a creamy sauce taste delicious with Chapati and Pulao varieties. Therefore, let’s go with the recipe of this wonderful dish.

Learn how to prepare Malai Kofta by following all these steps:

Serves: 3 servings

Required ingredients for gravy


  • 5 large tomatoes
  • 3 medium onions
  • 4 Cashew Nuts
  • 2inch piece of Cinnamon
  • 2 Cloves
  • ½ tsp of Cumin Seeds
  • 1 tbsp of Green Chilli Ginger Paste
  • 1 tsp of Red Chilli Powder
  • 2 tsp of Sugar
  • Salt according to taste
  • 3 tbsp of Oil
  • Required ingredients for Kofta
  • 3 large Potatoes (boiled and mashed)
  • 8-10 Cashew Nuts (roughly chopped)
  • 14-16 Golden Raisins (optional)
  • ¼ cup Homemade Fresh Cream
  • 4 tbsp of Corn Flour
  • Salt according to taste
  • Oil for deep frying


  • Heat oil in the wok (Kadai) over the medium flame and add cinnamon, cloves, cumin seeds and green chili ginger paste.
  • Fry quickly all the above ingredients for a minute.
  • Now, make a fine puree of onions by grinding them in a grinder and add it to the wok (Kadai).
  • Again, fry quickly, till the onion puree turns light pink, it will take around 2-3 minutes.
  • By using same the same process of onion puree, prepare tomato puree. And add it also to the wok.
  • Stir the mixture and cook for 3-4 minutes on the low flame.
  • After that, add red chilli powder, coriander powder, sugar and salt. Mix well and cook, till the oil starts to separate.
  • Add cashew nut paste and cook for 2- minutes paste.
  • Gravy is ready, switch off the flame and keep it aside.
  • To prepare Kofta, take boiled, peeled and mashed potatoes in a bowl.
  • If you have not added salt, while boiling the potatoes, add now.
  • Divide potato mixture into 8 equal portions and give each portion around the shape of a ball.
  • Take the cream in a small bowl, but make sure that the cream is in semi-solid consistency otherwise, you may not be able to stuff the balls easily.
  • Take one ball and flatten it by pressing it between palms. Put ½ tbsp of cream, 2 raisins and 3-4 pieces of cashew nuts in the center of the patty.
  • Carefully wrap the filling from all sides and make round balls. Coat the ball evenly with corn flour from all sides, this will act as a binder and give the crispy outer layer to Kofta.
  • Repeat the same process for remaining portions.
  • Now, heat oil in a wok (Kadai) for deep frying. When the oil is medium hot, slide 2-3 balls in oil from the side of wok.
  • Deep fry them, till they turn to golden brown and crispy. Take out and transfer them onto tissue paper on a plate.
  • Take Koftas in a deep bowl. Heat the prepared tomato gravy and pour it over Koftas. Garnish with fresh cream and coriander leaves.
  • Malai Kofta is now ready for serving.