Paneer
पनीरپنیر
panīr
Full-fat, grated.
Its job: Soft, milky koftas.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Malai Kofta: Melt-in-the-Mouth Koftas, Silky Gravy
Also called Paneer Kofta Curry · मलाई कोफ्ता · ملائی کوفتہ
Paneer and potato koftas with a nut-and-raisin center, crisped golden and served in a smooth, mildly sweet cashew-tomato gravy finished with cream.
In short
Malai kofta is soft paneer and potato dumplings in a creamy cashew-tomato gravy. Keep koftas from breaking with a dry mix and a little cornstarch, and pour the gravy over just before serving.
From the MedRise Food Science kitchenPublished - Active
- 1 hr 10 min
- Prep
- 30 min
- Total
- 1 hr 10 min
- Serves
- 4 (12 koftas)
Why this recipe works
- ✓Koftas that holdDry mix plus cornstarch.
- ✓Silky gravyCashews pressure-cooked and blended.
- ✓Air-fryer optionLess oil.
- ✓Gourmet centerNuts and raisins inside.
What is malai kofta?
Malai kofta is a Mughlai-style restaurant favorite: soft dumplings of paneer and potato in a rich, mildly sweet cashew-cream gravy. Malai means cream; kofta means a round dumpling.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Potatoes
आलूآلو
ālū
Boiled, cooled, grated.
Its job: Binds the koftas.
Cashews
काजूکاجو
kājū
Raw.
Its job: Creamy body for the gravy.
Grow it yourself: Potatoes, Tomatoes, Green chilies, Cilantro (dhania), Methi (fenugreek), Garlic, Ginger
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Dry mix, firm koftas
Use cooled potato, squeeze the paneer if wet, and add cornstarch.
Water turns to steam in hot oil and splits a wet kofta open. Cooled potato starch firms up (retrogradation) and cornstarch soaks up stray moisture, so the koftas hold.
Lab note02
Test one first
Fry a single kofta before shaping the rest.
If it cracks, the mix needs a little more cornstarch; one test saves the batch.
Lab note03
Blend for silk
Pressure cook the masala with cashews, then blend and strain.
Softened cashews blend into tiny fat and protein droplets that thicken the gravy into a smooth emulsion, much like cream.
Lab note04
Koftas go in last
Pour the gravy over the koftas at the table.
Koftas soak up liquid quickly; simmered in the gravy they swell and fall apart.
How to make it, at a glance
- Mix the koftasMix the paneer, potato, cornstarch, salt, garam masala, chili and cilantro into a smooth, non-sticky dough.
- Shape and stuffDivide into 12. Flatten each piece, place a few cashew bits and raisins in the center, and roll into a smooth ball or oval with no cracks.
- FryHeat the oil to 350°F. Fry one test kofta first; if it holds, fry the rest a few at a time until golden, 3–4 minutes. Drain on a rack.
- Indian baseSelect Sauté. Heat the ghee, add the cumin until it sizzles, then the onions until soft and light golden. Add the ginger-garlic paste for 1 minute, then the salt, chili and turmeric for 30 seconds.
- Pressure cook the gravyAdd the tomatoes, cashews and water, scraping the bottom. Pressure cook on High for 5 minutes; quick release.
- Blend and simmerBlend until completely smooth, strain back into the pot for restaurant-smooth gravy, and simmer on Sauté (Less) for 3–4 minutes. Stir in the cream, sugar, kasuri methi and garam masala.
- ServePlace the koftas in a serving dish and pour the hot gravy over just before serving. Garnish with a swirl of cream.
Exact amounts and timings are in the recipe card below.
Health benefits, honestly rated
A rich, celebratory dish.
Macros per serving
Calories580
Protein15 g
Carbs35 g
Fat44 g
Fiber4 g
Sodium710 mg
2.6 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.
Gym-friendly tip: Add 150 g cubed paneer or a side of ¾ cup Greek yogurt raita (about +16 g protein), or serve with dal.
Protein and calcium
Paneer supplies both.
Keep in mind
- High in saturated fat from paneer, cream and frying; air-fry the koftas and use half-and-half to lighten it.
- Contains cashews (tree nuts).
General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.
Health sources: Khan & Pal, Paneer production: a review (J Food Sci Technol)
See the full ingredient health guide: benefits, traditional roots and the science →
Questions, answered
Why do malai koftas break?
The mixture is too wet; use cooled potatoes and add cornstarch.
Can I air fry malai kofta?
Yes: 375°F for 12–14 minutes, brushed with oil.
Why did my koftas break while frying?
The mix was too wet or the oil wasn’t hot enough. Add cornstarch and keep the oil at 350°F.
Why did my koftas dissolve in the gravy?
They sat in it too long; pour the gravy over them just before serving.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Malai Kofta
Restaurant-style malai kofta: soft paneer-potato koftas stuffed with nuts and raisins, fried or air-fried, in a silky Instant Pot cashew, onion and tomato gravy with cream. With the food science of koftas that don’t break.
Prep30 minCook40 minTotal1 hr 10 minServes4 servings (12 koftas)
Ingredients
Koftas
Gravy
Instructions (Instant Pot gravy)
- Mix the koftasMix the paneer, potato, cornstarch, salt, garam masala, chili and cilantro into a smooth, non-sticky dough.
- Shape and stuffDivide into 12. Flatten each piece, place a few cashew bits and raisins in the center, and roll into a smooth ball or oval with no cracks.
- FryHeat the oil to 350°F. Fry one test kofta first; if it holds, fry the rest a few at a time until golden, 3–4 minutes. Drain on a rack.
- Indian baseSelect Sauté. Heat the ghee, add the cumin until it sizzles, then the onions until soft and light golden. Add the ginger-garlic paste for 1 minute, then the salt, chili and turmeric for 30 seconds.
- Pressure cook the gravyAdd the tomatoes, cashews and water, scraping the bottom. Pressure cook on High for 5 minutes; quick release.
- Blend and simmerBlend until completely smooth, strain back into the pot for restaurant-smooth gravy, and simmer on Sauté (Less) for 3–4 minutes. Stir in the cream, sugar, kasuri methi and garam masala.
- ServePlace the koftas in a serving dish and pour the hot gravy over just before serving. Garnish with a swirl of cream.
Air fryer koftas
- Air fryBrush the koftas with oil and air fry at 375°F for 12–14 minutes, turning gently halfway, until golden.
Notes
- Make ahead
- Fry the koftas and make the gravy up to 2 days ahead; refrigerate separately and combine only when serving.
- Nut-free
- Use melon seeds (magaz) instead of cashews.
- Panela instead of paneer
- Mexican queso panela is the closest supermarket swap: fresh and mild, and it softens without melting, so it holds its shape in curries and on skewers. It’s saltier and wetter than paneer, so pat it dry, cut the recipe’s salt by about a quarter and add it in the last few minutes. Safety: buy only panela labeled “made with pasteurized milk,” never unlabeled or door-to-door cheese. Fresh soft cheeses, even pasteurized ones, have been linked to Listeria outbreaks; if you are pregnant, 65 or older or have a weakened immune system, cook it until steaming hot or use paneer. This is general food-safety information, not medical advice.
Equipment
- Instant Pot (6 qt)
- Blender
- Heavy pot or air fryer
- Thermometer