Recipe guide · 4 min read
How to Make Restaurant Style Malai Kofta
In brief: Malai kofta should feel festive but balanced. Mash boiled potatoes with grated paneer, cornflour, salt, garam masala and a few chopped nuts or raisins if you like a classic restaurant touch. Shape smooth balls and fry on medium heat until golden. Keep them firm enough to hold, but soft enough to break easily with a
Soft paneer-potato kofta in a creamy cashew gravy made for naan and special dinners.
Ingredients
- 2 boiled potatoes
- 200 g grated paneer
- 2 tbsp cornflour
- Cashews or raisins
- 2 tomatoes
- 1 onion
- 10 cashews for gravy
- 1/4 cup cream
- Garam masala, kasuri methi and salt
How to make it
- 1Mix potato, paneer, cornflour, salt and garam masala. Shape balls with a nut or raisin centre and fry until golden.
- 2Cook onion, tomato, cashews, ginger and garlic until soft. Blend and strain.
- 3Cook the puree in butter until glossy. Adjust with water or milk and season with salt, sugar and spices.
- 4Add cream and pour the hot gravy over kofta just before serving.
Chef tips
- Keep kofta mixture firm so it does not break.
- Strain gravy for a refined texture.
- Add kofta at the table so it stays crisp.
Why this recipe works
Malai kofta should feel festive but balanced. Mash boiled potatoes with grated paneer, cornflour, salt, garam masala and a few chopped nuts or raisins if you like a classic restaurant touch. Shape smooth balls and fry on medium heat until golden. Keep them firm enough to hold, but soft enough to break easily with a spoon.
For the gravy, cook onions, tomatoes, cashews, ginger, garlic and whole spices until soft. Blend to a smooth paste and strain for a refined texture. Heat butter, add a little chilli powder and pour in the paste. Cook until glossy, then add water or milk to adjust the body. Season with salt, sugar, garam masala and kasuri methi.
Add cream near the end and keep the flame low. Place kofta in the serving dish and pour hot gravy over them just before serving, so they do not become soggy. Garnish with cream, coriander and slivered nuts.
The restaurant finish comes from patience more than heavy cream or extra masala. Taste at the end, rest the dish for a few minutes, and serve it hot with naan, roti or jeera rice. At Sardaar Ji Dhaba, we look for the same balance every time: a gravy that clings, spice that stays warm, and a final bite that still feels generous.
The first bite should make you look up from the table.
Kitchen note · Sardaar Ji Dhaba