Food that’s fit for a king? This Malai Kofta will definitely tick that box. Meltingly soft stuffed paneer and potato balls are served with a silky sweet gravy.
The kind of magic only food can do!
Malai kofta is my go-to for fancy dinner parties or special occasions. It’s perfect as part of a Diwali dinner menu too.
I love it with whole wheat chapati , lachha paratha or peshwari naan and jeera rice . A rich and festive shahi pulao would work really well too.
The Recipe Details & Helpful Tips
Malai kofta has a few steps, but the end results are so worth it.
Firstly, you need to make the paneer kofta, which are essentially made of crumbled paneer and potato. Most restaurant versions will also stuff the kofta with nuts and raisins. I follow a similar method with a mix of cashews, raisins, coriander leaves and sliced green chillies.
I find that stuffing the kofta is better than simply mixing all these ingredients together. I’ve noticed that the raisins and coriander tend to burn if they’re exposed on the outside, but enclosing them into the potato mixture prevents that.
If you’re not too fussed about presentation or pushed for time, you can mix the potato, paneer and stuffing ingredients together and form the balls.
The kofta are then deep-fried until golden-brown. Perfect kofta have a fall-apart melt in the mouth finish that’ll blend beautifully with the gravy.
The gravy is typically a sweet, creamy gravy similar to that found in paneer pasanda and shahi paneer . The important step is to sieve it to get it super silky and luscious. More on the ingredients below.
Ingredients & Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The kofta
- Potatoes – you need floury potatoes that are easy to mash. I boil the potatoes, peel and then mash to use in the recipe.
- Paneer – I use my homemade paneer recipe as it’s delicate, soft and fresh. You can use store-bought paneer and grate it.
- Garam masala – just a little to add flavour.
- Cashews – chopped finely.
- Raisins – I keep them whole.
- Coriander – finely chopped.
- Green chillies – sliced or crushed chillies.
- Corn starch – needed to help bind the kofta. I’ve found that adding too much makes the kofta hard, so balance is key.
The gravy
- Oil – neutral oil is best so it doesn’t impart its own flavour.
- Onions, garlic, ginger – roughly chopped is fine, as we’ll be blending later on. I’ve used brown onions so that the gravy stays lighter in colour.
- Tomatoes – I’ve used canned tomatoes, you can use whatever you have to hand, such as fresh or even passata. I find that canned tomatoes give a richer and thicker gravy compared with just fresh.
- Spices – red chilli powder, turmeric powder, cumin coriander powder.
- Kitchen king masala – I love the flavours and aroma that store-bought kitchen king gives. It’s my secret for restaurant style flavour! If you don’t have it, simply use garam masala.
- Whole spices – bay leaf, cinnamon bark, clove and green cardamom. I remove bay leaf, cinnamon bark, clove (keep the green cardamom) before blending to prevent the gravy becoming too strong.
- Saffron – adds warmth, a gentle golden colour and luxury! It’s classic in many Mughlai dishes.
- Cream – gives richness. I’ve used double cream, but single cream or whole milk works too.
- Sugar – helps to balance the sharpness from the tomatoes and the heat from the spices.
- Kasoori methi – a little sprinkling at the end gives incredible flavour.
Storage
As with many recipes, malai kofta is best enjoyed the day it is made for the best flavour and texture. However, if preparing for a large dinner party, you can prep ahead.
I would recommend preparing the kofta balls a day before (kept refrigerated) but deep-frying on the day of serving. If you do end of frying them in advance, you could also air fry or bake for a minute or two on the day of serving to revive them.
The gravy can be made in advance and stored in the fridge for up to 2 days.
You can also prepare extra and freeze both the kofta and gravy in batches. They wont be perfect upon defrosting but not bad either!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Malai Kofta
Equipment
- Blender
- Sieve fine mash
Ingredients
Paneer Kofta
- 3 potatoes boiled and peeled
- ½ cup paneer crumbled or grated
- 2 tablespoon corn starch
- ½ teaspoon garam masala
- ¼ cup coriander chopped
- 1 tablespoon raisins
- 1 tablespoon cashews finely chopped
- 1 green chilli finely sliced
- salt to taste
Gravy
- 2 tablespoon oil
- whole spices 1 bay leaf, 1 small stick cinnamon, 3 green cardamom pods, 2-3 cloves
- 2 onions roughly chopped
- 4 cloves garlic
- 1 inch ginger
- 1 cup tomatoes
- ¼ cup cashews
- 1 tablespoon kashmiri chilli powder use less if adding hot chilli powder
- 1 tablespoon cumin coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon kitchen king masala
- ¼ cup cream I used double cream
- 1 tablespoon kasoori methi
- 1 tablespoon sugar
- big pinch saffron
- salt to taste
Garnishing (optional)
- double cream
- coriander leaves
- rose petals
Instructions
To make the Kofta
- In a bowl, mix together sliced green chillies, chopped coriander, raisins, cashews, and a small pinch of salt. Set aside for stuffing.
- In another bowl, mash the boiled potatoes and add crumbled paneer, garam masala, salt to taste, and cornstarch. Mix until it forms a soft dough-like mixture.
- Take a small portion of the potato-paneer mixture, flatten it in your palm, place a little of the stuffing in the centre, and seal it carefully to form a smooth ball.
- Repeat with the remaining mixture.
- Heat oil in a pan and fry the koftas on medium heat until golden brown. Drain and set aside.
To make the Gravy
- Heat oil in a large pan. Add the whole spices, and saute for a few seconds. Then tip in the roughly chopped onions, ginger, garlic, tomatoes, and cashews. Sauté until the onions turn soft and the mixture is cooked through.
- Add red chilli powder, turmeric, cumin powder, coriander powder, and salt. Mix well and cook the spices for 1–2 minutes.
- Pour in water and simmer the mixture for about 5 minutes.
- Let it cool slightly, remove the whole spices, except the cardamom, then transfer to a blender and blend until smooth. Strain the sauce for a silky texture.
- Heat a little more oil in the same pan and pour in the strained sauce. Add sugar, saffron threads, and kitchen king masala. Mix and simmer for a few minutes.
- Turn off the heat, then stir in the double cream and crushed kasuri methi. Mix well.
To Serve
- Place the fried koftas in a serving dish and pour the hot gravy on top, or gently warm the koftas in the sauce before serving.
- Garnish with cream, chopped coriander, and edible rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Malai Kofta
Equipment
- Blender
- Sieve fine mash
Ingredients
Paneer Kofta
- 3 potatoes boiled and peeled
- ½ cup paneer crumbled or grated
- 2 tablespoon corn starch
- ½ teaspoon garam masala
- ¼ cup coriander chopped
- 1 tablespoon raisins
- 1 tablespoon cashews finely chopped
- 1 green chilli finely sliced
- salt to taste
Gravy
- 2 tablespoon oil
- whole spices 1 bay leaf, 1 small stick cinnamon, 3 green cardamom pods, 2-3 cloves
- 2 onions roughly chopped
- 4 cloves garlic
- 1 inch ginger
- 1 cup tomatoes
- ¼ cup cashews
- 1 tablespoon kashmiri chilli powder use less if adding hot chilli powder
- 1 tablespoon cumin coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon kitchen king masala
- ¼ cup cream I used double cream
- 1 tablespoon kasoori methi
- 1 tablespoon sugar
- big pinch saffron
- salt to taste
Garnishing (optional)
- double cream
- coriander leaves
- rose petals
Instructions
To make the Kofta
- In a bowl, mix together sliced green chillies, chopped coriander, raisins, cashews, and a small pinch of salt. Set aside for stuffing.
- In another bowl, mash the boiled potatoes and add crumbled paneer, garam masala, salt to taste, and cornstarch. Mix until it forms a soft dough-like mixture.
- Take a small portion of the potato-paneer mixture, flatten it in your palm, place a little of the stuffing in the centre, and seal it carefully to form a smooth ball.
- Repeat with the remaining mixture.
- Heat oil in a pan and fry the koftas on medium heat until golden brown. Drain and set aside.
To make the Gravy
- Heat oil in a large pan. Add the whole spices, and saute for a few seconds. Then tip in the roughly chopped onions, ginger, garlic, tomatoes, and cashews. Sauté until the onions turn soft and the mixture is cooked through.
- Add red chilli powder, turmeric, cumin powder, coriander powder, and salt. Mix well and cook the spices for 1–2 minutes.
- Pour in water and simmer the mixture for about 5 minutes.
- Let it cool slightly, remove the whole spices, except the cardamom, then transfer to a blender and blend until smooth. Strain the sauce for a silky texture.
- Heat a little more oil in the same pan and pour in the strained sauce. Add sugar, saffron threads, and kitchen king masala. Mix and simmer for a few minutes.
- Turn off the heat, then stir in the double cream and crushed kasuri methi. Mix well.
To Serve
- Place the fried koftas in a serving dish and pour the hot gravy on top, or gently warm the koftas in the sauce before serving.
- Garnish with cream, chopped coriander, and edible rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Rajma tikki – golden and crispy outside, fluffy and savoury inside with earthy chunks of red kidney beans and mashed potatoes. Make these Indian style red kidney bean patties within 30 minutes for a light lunch or side.
They’re so versatile!
Rajma tikkis are a twist on aloo tikki . The idea is pretty similar, except I add in boiled and lightly mashed red kidney beans.
They’re pretty filling when served with tomato shorba , a light green salad (dressed in my Indian salad dressing ) or served with Indian mint sauce .
You can also go festive and assemble the tikkis a bit like a chaat – my favourite way is serving on a bed of cucumber raita , topping with nylon sev, pomegranate and green mint coriander chutney .
Serve them like rajma kebab in pitta with lettuce, tomatoes and sliced onions. Think of it like an Indian falafel sandwich !
Pop them into a burger bun and you’ve got yourself rajma bean burgers! Yum!
If you love this idea, you might like my sundried tomato and chickpea cakes too.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The base of these rajma tikki is boiled potatoes and boiled red kidney beans.
The flavour is inspired by Punjabi rajma masala . It comes from a quick cooked masala of onions, ginger, garlic, green chillies and basic spice powders.
I add chopped cashew nuts for texture, mint and coriander leaves for fresh flavour.
A little roasted gram flour helps with binding.
I’ve pan fried them here but you can definitely air fry them too!
Storage
Cooked rajma tikki will keep well for 3 days if refrigerated as soon as they cool to room temperature.
You can easily make these tikkis in advance and cook just before serving.
You can also freeze cooked or uncooked tikkis. You’ll need to bake them or air fry from frozen until piping hot all the way through.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Rajma Tikki
Ingredients
- 2 cup red kidney beans cooked and drained rajma
- 2 potatoes boiled and peeled
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion finely chopped
- 1 teaspoon garlic paste
- 2 tablespoon besan gram flour
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon garam masala
- 1 tablespoon ginger and green chillies crushed
- 1 teaspoon dry mango powder amchoor powder
- 2-3 tablespoon fresh coriander and mint chopped
- 2 tablespoon cashew nuts broken/chopped
- salt to taste
- 3-4 tablespoon oil for shallow fry the tikkis
Instructions
- Heat 2 tablespoon oil in a pan and add cumin seeds, once they sizzle add chopped onion.
- Sauté the onions on medium heat until translucent, then add garlic paste.
- Cook this mixture until raw smell of garlic goes away and onions turn slightly pink in colour.
- Add besan and toast this mixture on low heat until you get a nutty aroma and the besan turns a little darker in colour.
- Then add turmeric, red chilli powder, ground coriander and cumin and garam masala. Mix well and turn off the flame. Allow mixture to cool down naturally.
- In a big wide plate add drained rajma and potatoes, mash it either with your hands or vegetable masher. Make sure there are no lumps of potato.
- Tip in the cooked onion masala, ginger-chilli, coriander, amchoor powder, cashews and salt.
- Combine everything well with your hands and make a smooth dough.
- Take a large lemon size mixture in your hands, roll into a ball and slightly flatten. Rough guide for tikki size – Diameter: 2.5 to 3 inches (6–7.5 cm) Thickness: ½ to ¾ inch (1.2–2 cm).
- Make all the tikkis and set aside.
- Heat griddle or flat bottom frying pan on medium heat, drizzle some oil and spread evenly using a brush or spatula. The pan should be hot but not smoking.
- Gently put the tikkis on the pan, leaving space between them. Do not over crowd the pan, you won’t be able to flip/move them easily. Don’t move them right away, but let them sear.
Cook the first side
- Cook on medium flame for 2-4 minute or until golden brown. Do not turn the flame on high heat, it will burn on the outside.
- Gently flip with flat spatula and drizzle some oil around the edges if needed.
Cook the second side
- Allow to cook the tikkis on the other side for at least 2-4 minutes or until evenly golden. Press slightly with spatula for an even crust.
- For extra crispiness flip once again and cook further 1 minute on both side.
- Remove and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
