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Healthy & Easy Malai Kofta

A simple, home-style malai kofta recipe with paneer-potato dumplings in creamy tomato-cashew gravy. Perfect for a vegetarian meal, beginner-friendly and lighter than restaurant versions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, North Indian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 200 g paneer (cottage cheese) grated or crumbled
  • 2 medium potatoes boiled, peeled and mashed
  • 2 tbsp corn flour or all-purpose flour for binding koftas
  • 1/4 tsp cumin powder
  • 1/2 tsp salt or to taste
  • Oil as needed for shallow frying koftas
  • 1 tbsp oil for gravy
  • 1/2 large onion finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder or adjust to taste
  • 1 tsp coriander powder
  • 1/2 cup water
  • 2 tbsp fresh cream (optional) for a lighter version reduce to 1 tbsp or skip
  • 1/2 tsp garam masala powder

Equipment

  • kadai or deep frying pan
  • medium saucepan
  • blender

Method
 

  1. In a bowl, mix the grated paneer, mashed potatoes, corn flour, cumin powder and salt. Knead into a soft dough.
  2. Divide the dough into equal portions and shape into small round balls (koftas).
  3. Heat a little oil in a frying pan. Shallow-fry the koftas on medium heat until they turn light golden. Remove and drain on kitchen paper.
  4. For the gravy: heat 1 tbsp oil in a pan. Add chopped onion and sauté until light golden.
  5. Add chopped or pureed tomatoes, soaked cashews and ¼ cup water. Cook for 5–7 minutes until tomatoes soften.
  6. Blend this mixture into a smooth paste using a blender. If needed, add a little water to help blending.
  7. Return the paste to the pan. Add turmeric, red chilli powder, coriander powder and salt. Mix and cook for 2 minutes.
  8. Add remaining water (½ cup), bring to a gentle boil, then simmer for 5 minutes until gravy thickens slightly.
  9. Lower the heat. Stir in fresh cream and garam masala. Mix well.
  10. Gently add the fried koftas into the gravy. Spoon gravy over them carefully so koftas don’t break. Allow to warm for 1–2 minutes.
  11. Garnish with chopped coriander leaves and serve hot with roti, naan or steamed rice.

Notes

To make the dish lighter, you can skip fresh cream or replace with low-fat yogurt. Instead of deep-frying, shallow-fry or bake the koftas to reduce oil. Serve with whole wheat roti or brown rice to add fibre.