Malai Kofta is a classic Indian vegetarian curry featuring delicate potato and paneer koftas simmered in a rich, silky, and mildly spiced cream sauce. This version shows an easy method using an Instant Pot (or pressure cooker) to prepare a large batch with minimal effort, plus tips for make-ahead prep and freezing. Follow the step-by-step directions and you’ll have restaurant-style Malai Kofta ready for a family meal or a party.
What is Malai Kofta?
Malai means cream and kofta refers to soft round dumplings. This vegetarian Malai Kofta combines two main components:
- Kofta – Made from boiled, mashed potatoes mixed with grated or crumbled paneer and spices, formed into balls and cooked until golden. There are healthier options such as baking or air-frying the koftas instead of deep-frying.
- Malai – A smooth, mildly spiced creamy gravy prepared with onions, tomatoes, Indian spices and cashews. Cashews contribute to the luxurious, silky texture while only a small amount of cream is added at the end for finishing.
Fun Fact!!
“Malai” refers to the creamy texture of the gravy rather than an abundance of heavy cream. A generous amount of cashews yields the rich, malaidaar consistency, and a touch of cream at the end is optional for that restaurant-style finish.
Table of contents
- What is Malai Kofta?
- Fun Fact!!
- Do you enjoy Malai Kofta at restaurants and are too afraid to try it at home?
- Tricks to make Malai Kofta with ease
- 1. Use an Instant Pot or a stovetop pressure cooker
- 2. Make use of meal prep ideas.
- Making koftas 3 ways.
- Frequently asked questions
- Possible substitutes that work!
- Important tips to make the best Malai Kofta in town
- Best way to store Malai Kofta
- A great addition to the Indian Food Party menu!
- Other easy Indian Recipes to add to your menu
- Malai Kofta Recipe
Do you enjoy Malai Kofta at restaurants and are too afraid to try it at home?
Many home cooks avoid Malai Kofta because it feels complicated: making koftas that hold together and a smooth gravy can seem daunting. The good news is that with a few practical tricks—especially make-ahead steps and using a pressure cooker—you can prepare restaurant-quality Malai Kofta without stress. Splitting the work across days or using batch-cooking methods makes this dish perfectly manageable for small dinners or large gatherings.
Tricks to make Malai Kofta with ease
1. Use an Instant Pot or a stovetop pressure cooker
An Instant Pot speeds up both boiling potatoes and cooking the tomato-onion-cashew base—ideal for large batches. It cuts down monitoring and stirring. If you prefer, cook the gravy in a large covered pan on the stovetop. For simultaneous cooking, use the pot-in-pot method: place the gravy ingredients in the pot, add a trivet, and steam potatoes in a secondary container above.
2. Make use of meal prep ideas.
Split the process across days: prepare and fry koftas one day and make the gravy another day. Both components refrigerate for a few days or freeze for months—see storing tips below.
Making koftas 3 ways.
You can deep-fry, air-fry, bake, or cook koftas in an appam pan. Whatever method you choose, brush the koftas with oil before cooking so they brown evenly.
1. Deep frying method
Deep frying is quick and convenient for large batches. Fry on medium heat until golden, cool completely, and store.
2. Air fry koftas
Preheat the air fryer to 350°F. Place koftas in a single layer and air fry 15 minutes. Increase to 400°F and cook 10–12 minutes or until golden, flipping halfway through.
How to bake Koftas in an oven?
Bake at 400°F for 15–18 minutes, turning once halfway to brown evenly.
3. Make the koftas using an appam pan
Grease the pan and cook on low heat, turning every 2–3 minutes until golden.
Frequently asked questions
- Can you make koftas and store them beforehand?
Yes. Fried koftas keep in the fridge for up to 3 days and in the freezer for up to 3 months.
- Can you make Malai Kofta gravy ahead of time?
Yes. The gravy refrigerates up to 3 days and freezes for up to 3 months. Freeze in single-use containers for convenience.
- Can you skip cream completely?
Yes. Cream is optional—cashews provide much of the creaminess—but a splash of cream at the end mellows tomato acidity and gives a richer finish.
Possible substitutes that work!
- For a simplified spice profile, skip whole spices (cloves, peppercorns, cinnamon, bay leaves) and add 1½ teaspoons garam masala.
- Replace heavy cream with milk or coconut cream.
- Omit green chilies and increase red chili powder to taste.
Important tips to make the best Malai Kofta in town
For the kofta
- Allow potatoes to cool completely before handling.
- Avoid a food processor for grating potatoes—this can make them gummy. Use a fork or manual grater.
- Always fry one test kofta first to check the texture; add a tablespoon more cornstarch if they crack.
- Fry on medium heat; frying too slowly can cause them to break. Cook 4–5 at a time for even browning.
For the gravy
- Saute onions thoroughly for a fragrant base.
- An immersion blender is convenient, but cooling and blending in a countertop blender yields a smoother puree without straining.
- Adjust red chili powder to suit your heat preference—Malai Kofta is typically mildly spiced.
Best way to store Malai Kofta
Store koftas and gravy separately. Koftas quickly absorb sauce, so add them to the gravy only just before serving.
Key serving tip
Bring the gravy to a simmer, then add koftas and gently toss to coat. Let them warm for 30 seconds and serve immediately to keep them intact and prevent sogginess.
How to store the gravy
Refrigerate up to 3 days or freeze up to 3 months. Thaw overnight in the fridge or use microwave defrost, then warm on the stove. The gravy thickens after freezing—add a little water or milk to reach the desired consistency.
How to freeze koftas
Freeze fried koftas in an airtight container separate from the gravy. They keep well for up to 3 months.
How to thaw koftas
- Defrost in the microwave on defrost mode.
- Move from freezer to fridge overnight.
- Or thaw at room temperature for about 3 hours.
How to serve at a big event
Keep gravy warm in a covered tray. Just before service, add koftas to the simmering sauce and toss gently so guests receive perfectly coated, intact koftas.
A great addition to the Indian Food Party menu!
Malai Kofta is a crowd-pleasing, mildly spiced dish that appeals to both kids and adults and fits well on festive menus. The make-ahead tips make it practical to prepare large quantities ahead of time, so it’s an excellent choice for parties and celebrations.
Other easy Indian Recipes to add to your menu
Appetizers to consider
Achari Aloo Tikka, Veg Hariyali Kebabs, Aloo Tikki Burger
Main Course
Paneer Lababdar, Chickpea Vegetable Korma, Shahi Paneer, Minty Methi Mutter Malai Kofta, Saag Paneer
Awesome Indian Desserts
Gulab Jamun Thandai Mousse, Instant Crispy Jalebi, Easy Rabdi, Mango Panna Cotta, Vegan Carrot Halwa
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Malai Kofta Recipe
Malai Kofta (Big Batch Made Easy)
Ingredients
For the koftas
- 750 grams / 10 medium white potatoes
- 400 grams / 4 cups packed grated paneer
- 1 teaspoon dried or freshly grated ginger
- 1 teaspoon dried or freshly grated garlic
- 1 teaspoon red chili powder
- 1 teaspoon crushed kasoori methi
- 1 teaspoon cumin powder
- 1/4 cup cornstarch or arrowroot flour
- Salt to taste
For the gravy / curry sauce
- 1 teaspoon cumin
- 2 dried Kashmiri red chilies
- 2 green chilies (optional)
- 1½ tablespoons grated ginger
- 2 tablespoons grated garlic
- 300 grams / 3 cups white onion
- Salt to taste
- 1 cinnamon stick
- 2 bay leaves
- 4 cloves
- 3–4 peppercorns
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1.1 kilo Roma tomatoes (about 8 cups chopped)
- 135 grams broken cashews (about 1 cup, unsalted)
- 1 cup water
After pressure cooking add
- 2 tablespoons oil
- 2 teaspoons red chili powder
- 1 teaspoon cardamom powder
- 1 tablespoon honey (or to taste)
- 1½ tablespoons crushed kasoori methi
- 1/4 cup heavy cream
Instructions
For making Koftas
- Pressure-cook potatoes (Instant Pot: 5 minutes, natural pressure release). Let cool completely.
- Mash cooled potatoes with a fork or use a manual grater.
- Grate paneer and add to the potatoes. Mix in spices, cornstarch and salt, and knead lightly to form a soft dough. Taste and adjust seasoning.
- Heat oil in a pan for frying on medium heat.
- Shape dough into equal-sized balls (about 1.5″ diameter) or small cylinders.
- Fry one or two test koftas to ensure they hold. If they crack, add 1 tablespoon more cornstarch. Dust koftas with cornstarch before frying.
- Fry 5–6 koftas at a time, turning gently until golden brown. Drain on paper towels and cool completely before storing.
For making the curry sauce / gravy
- Use an Instant Pot, stovetop pressure cooker, or a covered kadai on the stove.
- Set Instant Pot to Sauté, add oil, then cumin and sauté briefly.
- Add green and dried red chilies, ginger-garlic paste and sauté about 20 seconds.
- Add onions and cook until translucent.
- Add turmeric, coriander powder, bay leaves, cinnamon and cloves; mix and add salt.
- Add chopped tomatoes, cashews, and water.
- Close lid and pressure cook on high (or porridge mode) for 4 minutes.
- When done, wait 5 minutes then quick release. Place a kitchen towel over the valve to avoid splatter.
- Open lid carefully, discard cinnamon stick and bay leaves.
- Blend the mixture with an immersion blender or cool and blend in a countertop blender. If using an immersion blender, strain for a silky sauce.
- Rinse the inner pot, return to Sauté, add oil, then red chili powder, and pour in the prepared puree while stirring.
- Cover and cook briefly to avoid splatter. When simmering, add crushed kasoori methi, honey and cardamom powder.
- Stir in cream. If too thick, add a few tablespoons of water or milk. Taste and adjust seasoning. Keep gravy separate from koftas until serving.
Step by Step video of the recipe –
Notes
- This recipe yields approximately 50 koftas and serves 15–20 people.
- Spice level is medium (about 3/5)—adjust red chili to your preference.
Storage and make-ahead tips
Never add koftas to the gravy hours before serving. Add them just before service so they don’t absorb excess sauce. Gravy keeps 3 days in the fridge and up to 3 months frozen. Koftas also freeze well for up to 3 months—store separately from the gravy.
Substitutes
- Replace whole warming spices in the gravy with 1½ teaspoons garam masala for simplicity.
- Swap heavy cream for milk or coconut cream; replace honey with brown sugar, agave or maple syrup.
Important tips
For koftas: cool potatoes completely, avoid a food processor for grating, fry a test kofta first, and fry at medium heat.
For gravy: sauté onions well for flavor, blend for a smooth sauce and adjust spices to taste.
Nutrition
Carbohydrates: 11 g |
Protein: 4 g |
Fat: 8 g
- What is Malai Kofta?
- Malai Kofta Recipe