Here’s a Malai Kofta Recipe that’s rich, creamy, and restaurant-style

Ingredients

For the Kofta

Paneer – 1 cup (grated)

Boiled potatoes – 2 medium (mashed)

Cornflour – 2 tbsp

Chopped cashews & raisins – 2 tbsp (optional, for stuffing)

Green chilli – 1 (finely chopped)

Salt – as per taste

Garam masala – ½ tsp

Oil – for deep frying

For the Gravy

Onions – 2 medium (chopped)

Tomatoes – 2 medium (pureed)

Ginger-garlic paste – 1 tbsp

Cashews – 8–10 (soaked in warm water)

Fresh cream – ½ cup

Milk – ½ cup

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Sugar – ½ tsp (optional)

Salt – to taste

Butter – 2 tbsp

Oil – 1 tbsp

Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed)

Instructions

Step 1: Prepare the Kofta

In a mixing bowl, combine grated paneer, mashed potatoes, cornflour, green chilli, salt, and garam masala.

Divide the mixture into equal portions.

If using stuffing, flatten a portion, place some cashews & raisins inside, and seal.

Shape into smooth balls.

Heat oil and deep-fry on medium flame until golden brown. Remove and keep aside.

Step 2: Make the Gravy

Heat 1 tbsp oil and 2 tbsp butter in a pan.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste, cook for 1 minute.

Add tomato puree, turmeric, red chilli powder, coriander powder, and salt. Cook until oil separates.

Blend soaked cashews with little water to make a smooth paste; add it to the pan. Cook for 2 minutes.

Add milk and bring to a gentle boil.

Add fresh cream, sugar, and garam masala. Stir well.

Crush kasuri methi between your palms and add to the gravy.

Step 3: Assemble

Just before serving, place koftas in a serving dish.

Pour the hot gravy over them (don’t soak them too early or they’ll become soft).

Garnish with fresh cream or coriander leaves.

Serving Tip:

Serve hot with butter naan, tandoori roti, or jeera rice.

If you want, I can also give you a Malai Kofta restaurant-style secret tip so your gravy tastes like it came from a fine-dining kitchen. Would you like me to include that?