Recipe

Delicious Malai Kofta Recipe - Rich & Creamy Indian Dish

Team Chukde

02/01/2026

If you love rich, creamy North Indian curries, this Restaurant Style Malai Kofta Recipe is a must-try. Today we're sharing a version that gives you super-soft koftas and that perfect restaurant-style gravy—no guesswork, no kofta breaking drama.

Honestly, many of us face one common issue: koftas bursting while frying. The reason is simple—wrong moisture and incorrect binding. Once you get the quantity right, Malai Kofta becomes surprisingly easy.

The Secret Behind Super Soft Malai Kofta

For perfect koftas, always take paneer and boiled potatoes in equal quantity. If possible, use packet paneer because it has less moisture. The paneer should be completely dry—this one step alone prevents koftas from cracking.

To bind everything properly, add maida, cornflour, salt, and kali mirch powder. Mix gently and make soft koftas. For that restaurant-style surprise, stuff a few raisins inside each kofta.
Pro tip: Fry one test kofta first. If it cracks, just mix a little more cornflour and maida—problem solved.

Rich, Flavorful Gravy (Restaurant Style)

The gravy is where the magic really happens. Blend onions, tomatoes, and cashews to create a smooth base. Cook it slowly on a low flame with whole spices like dalchini (cassia quills), red chilli, and javitri. Use Chukde Spices here—our  whole spices are great quality, natural, and you can genuinely taste the difference in aroma and depth.

To enhance both color and flavor, add Chukde Kashmiri Lal Mirch Powder and Chukde Coriander Powder. The curry gets that beautiful restaurant-style red hue without being too spicy, and the taste becomes rich and balanced.

Once the gravy is cooked well, gently add the fried koftas just before serving. Serve hot with naan or jeera rice—and trust me, it feels like a proper festive meal at home 😊

Ingredients at a Glance

For Gravy

• 2 big onions
• 3 big tomatoes
• 8–10 cashews
• Whole spices (Dalchini, Red Chilli, Javitri) – from Chukde Spices
• Kashmiri Lal Mirch Powder – Chukde
• Coriander Powder – Chukde

For Kofta

• 250 gm paneer
• 250 gm boiled potato
• 5 tsp maida
• 5 tsp cornflour
• Salt & black pepper
• Raisins (for stuffing)

Related Recipes:

• Aloo Cheese Corn Kofta Recipe
• Kathal Kofta Recipe: A Delightful Twist On Traditional Koftas
• Tasty Malai Paneer Recipe – Creamy, Flavorful & Comforting
• 4 Unique Indian Cuisines - Must Try for True Indian Taste

FAQs – Malai Kofta Recipe

Q1. Why do my malai koftas break while frying?

Most likely due to excess moisture in paneer or potato. Always keep paneer dry and balance the binding with maida and cornflour.

Q2. Can I make koftas in advance?

Yes. You can fry the koftas and store them in the fridge. Add them to the gravy just before serving.

Q3. Is Kashmiri red chilli powder necessary?

Highly recommended. It gives vibrant color without too much heat. Chukde Kashmiri Lal Mirch works perfectly for restaurant-style results.

Q4. Can I skip cashews?

Cashews add creaminess and richness. If skipped, the gravy won’t feel as indulgent as restaurant-style Malai Kofta.

Q5. Which spices make the biggest difference in taste?

Good-quality whole spices. Using quality spices like Chukde Spices really elevates the aroma and overall flavor of the dish.

Do try this Restaurant Style Malai Kofta Recipe at home. Once you get the kofta right, this recipe becomes a guaranteed hit every single time 👍😊