Malai Kofta | Restaurant Style Malai Kofta in Red Gravy | Recipe No. 75

Malai Kofta is a Traditional Punjabi recipe which is prepared in most of the North Indian houses. It is one of the most popular Indian Curry which you will find in any North Indian Restaurant.

Malai Kofta consists of crispy koftas made from potato and paneer served with creamy, rich and mild gravy. Malai means cream and koftas are fried dumpling balls made up from potato, paneer, other veggies like bottle gourd, cabbage or raw banana.

Malai Kofta is prepared in two ways i.e. white gravy and red gravy. White gravy is little sweet in taste and red gravy is spicy in taste. The recipe of Malai Kofta which I am sharing is Restaurant Style Malai Kofta in Red Gravy. This recipe takes some time but the end results are great. You can serve Malai Kofta with rice, tandoori chapattis or tandoori naan.

Malai Kofta is one of my favorite Indian Curry. I and my sister always search for this curry whenever we go to any restaurant. It is one of the curries which we always order and our dinner is incomplete without this curry.

Other Indian Curry Recipes on my Blog

  1. Dahi Papad Ki Subzi
  2. Besan Gatte Ki Subzi
  3. Cholle Masala
  4. Hyderabadi Aloo
  5. Butter Paneer Masala
  6. Lauki Kofta Curry

Step – by – Step Video of Malai Kofta (Please Subscribe and Support)

Serving – Will make 10 koftas with a curry for 5-6 people

Ingredients – 

For Kofta

  1. Boiled and Mashed Potatoes – 3 Cups
  2. Cornflour – 5 Tbsp.
  3. Grated Paneer (Cottage Cheese) – 1 Cup
  4. Black Pepper Powder – 2 Tsp.
  5. Green Chilli – 2 Nos.
  6. Salt – 1 Tsp. + 2 Tsp.

For Curry

  1. Tomato – 3 Nos.
  2. Green Chilli – 2 Nos.
  3. Medium Sized Onions – 6 Nos.
  4. Garlic Cloves – 6 Nos.
  5. Soaked Cashew Nuts – 10 Nos.
  6. Cream – 3 Tbsp.
  7. Oil – 5 Tbsp.
  8. Red Chilli Powder – 1 ½ Tbsp.
  9. Coriander Powder – 1 Tbsp.
  10. Turmeric Powder – ½ Tsp.
  11. Salt to Taste
  12. Cumin Seeds – 1 Tsp.
  13. Fennel Seeds – 1 Tsp.
  14. Asafoetida – Pinch
  15. Garam Masala – ¾ Tbsp.
  16. Kasuri Methi – 1 Tbsp.
  17. Cloves (Laung)– 4
  18. Cinnamon (Dalchini)– 1 small piece
  19. Bay Leaf (Tejpatta) – 1
  20. Water – ¼ Cup + 1 Cup


Instructions – 

Making Koftas –  

  1. Take boiled and mashed potatoes in a mixing bowl and add in cornflour and 1 tsp. salt and mix.
  2. Take grated paneer in another mixing bowl and add in chopped green chillies, 2 tsp. salt and black pepper powder and mix.
  3. Take small batch of potato mixture in your hands and roll it.
  4. Now flatten it with the help of palm and stuff in 1 Tbsp. of paneer mixture and cover it with potato mixture and roll it again and give it oval shape.
  5. Now deep fry it and prepare all koftas like this only.


Making Curry –

  1. Grind tomatoes, onion, green chillies, garlic cloves and soaked cashew nuts to form a smooth paste.
  2. Heat oil in a pan and add in asafoetida, cumin seeds and fennel seeds.
  3. Add in cloves, bay leaf and cinnamon stick.
  4. When seeds crackle, add in grounded paste and mix and allow it to cook.
  5. When oil tends to leave sides of pan add in red chilli powder, salt, turmeric powder, coriander powder and garam masala.
  6. Add in ¼ cup of water and allow all spices to cook.
  7. Add in cream and stir it continuously for 2-3 mins.
  8. Add in kasuri methi and 1 cup of water and allow curry to boil.


Assembling –

  1. Take 2 prepared koftas in a serving plate and add curry on it.
  2. Garnish it with some cream and serve it with hot chapattis or naan


मलाई कोफ्ता बनाने की विधि
1. एक बर्तन में उबले और मसले हुए आलू ले और उसमे कोर्न्फ्लौर और १ टीस्पून नमक डालें और मिलाएं।
2. दूसरे बर्तन में कसा हुआ पनीर ले और उसमे बारीक़ कटी हुई हरी मिर्ची, २ टीस्पून नमक और काली मिर्ची पाउडर डालें और अच्छे से मिलाएं।
3. थोड़ा आलू मिक्सचर अपने हाथ में ले और उसे रोल कर लें।
4. हथेली की सहायता से उसे चपटा करें और उसमे १ टेबलस्पून पनीर का मिक्सचर रखे और उसे सब तरफ से आलू से अच्छे से ढक् लें।
5. ऐसे ही सारे कोफ्ते बना लें और उन सबको तल लें।
6. टमाटर, प्याज, हरी मिर्ची, लहसुन और गले हूए काजू पीस लें।
7. एक कड़ाई में तेल गरम करें और उसमे हींग, जीरा, सौंफ, लौंग, तेजपता और दालचीनी डालें।
8. अब इसमें पिसा हुआ मिश्रण डालें और अच्छे से पकाएं।
9. जब तेल कड़ाई की किनारे छोड़ने लगे तब उसमे लाल मिर्ची पाउडर, नमक, हल्दी, धनिया पाउडर और गरम मसाला डालें और मिलाएं।
10. अब उसमे १/४ कप पानी डालें और सारे मसालों को पकाएं।
11. फिर इसमें क्रीम डालें और लगातार २-३ मिनट तक पकाएं।
12. अब उसमे कसूरी मेथी डालें और साथ में १ कप पानी भी डालें और ग्रेवी को अच्छे से उबालें।
13. परोसने वाली प्लेट में दो कोफ्ते लें और उसपर ग्रेवी डालें।
14. क्रीम से सजाकर परोसे गरम रोटी और नान के साथ।

Notes –

  1. If potato mixture is sticky you can add more cornflour.
  2. For stuffing you can add dry fruits like raisins and cashew nuts also.
  3. Spices can be adjusted according to your taste.

Please try this recipe and share your feedback with me in comment section

Happy Cooking!

Stay Happy!

Stay Healthy!



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Breakfast · Indian · Parantha


Paneer Parantha is a Stuffed Indian Flatbread made of wheat flour, paneer, garlic, green chillies and some spices. It is very popular parantha in India. It can be eaten in breakfast or lunch or dinner. It is very healthy option also. It is very tasty and easy recipe. Paneer Parantha can be served with Curd, Tomato Ketchup, Green Chutney or any type of Pickle.

Prep Time – 20 Mins             Cook Time – 30 Mins             Total Time – 50 Mins            Servings – 10 Paranthas

Ingredients –

  1. Grated Paneer – 2 ½ Cups
  2. Finely Chopped Garlic – 1 ½ Tbsp.
  3. Finely Chopped Green Chillies – 1 Tbsp.
  4. Salt to Taste
  5. Black Pepper Powder – 1 Tbsp.
  6. Wheat Flour – 2 Cups
  7. Ghee (Clarified Butter) – 1 ½ Tbsp. + For Cooking Parantha
  8. Salt – 1 ½ Tsp.
  9. Water for Kneading Soft Dough

Method –

  1. Take Wheat Flour in a plate and add in salt and ghee.
  2. Knead soft dough with the help of water and keep it aside for resting.
  3. Take a grated paneer in a mixing bowl.
  4. Add in chopped garlic and chopped green chillies.
  5. Add salt and black pepper powder and mix all ingredients well.
  6. Divide dough into small balls.
  7. Take one ball at a time and dust flour on the dough ball.
  8. Roll the dough with the help of a rolling pin to a circle of 3-4 diameters.
  9. Place paneer stuffing in center of circle and cover it with the dough and roll it again to give shape of parantha.
  10. Heat flat pan and put Parantha on it and cook both sides with the help of ghee till it changes color to golden brown.
  11. Serve Parantha with Curd.


Enjoy healthy parantha and follow my blogs, facebook page and youtube channel for more such recipes







You all must be thinking why I am posting paneer recipes so much. It is third recipe of paneer which I will be posting in two weeks. Actually paneer is a very versatile ingredient which can be used in many recipes and it is easily available also.

My today’s recipe is Butter Paneer Masala in Restaurant Style. Butter Paneer Masala is most popular dish in every Indian Restaurant so thought of recreating it at home and it came out to be awesome. This is also my Mom’s recipe. Previously I made HYDERABADI ALOO (Mom’s Recipe) which was also yum.

Butter Paneer Masala can be best served with Lachedar Parantha, Naan and Rice.

Prep Time – 10-15 Mins         Cook Time – 15 Mins         Total Time – 30 Mins            Serving – 4


  1. Paneer (Cubed or Diced) – 350 Gms.
  2. Turmeric Powder – ½ Tsp.
  3. Water – 1 Tbsp.
  4. Oil – 6 Tbsp.
  5. Mustard Seeds – ½ Tsp.
  6. Cumin Seeds – ½ Tsp.
  7. Fennel Seeds – ½ Tsp.
  8. Onion Paste – 1 ½ Cups
  9. Tomato Paste – 1 ¼ Cups
  10. Red Chilli Powder – 2 Tbsp.
  11. Salt to Taste
  12. Kasuri Methi – 3 Tsp.
  13. Cream – 3 Tbsp.
  14. Tomato Ketchup – 2 Tbsp.
  15. Milk – 1 Cup
  16. Square Shaped Capsicum – 1 Cup
  17. Square Shaped Tomato – ½ Cup
  18. Onion Rings – 1 Cup
  19. Butter- 3 Tsp.

Method –

  1. Take a mixing bowl and prepare a paste of turmeric powder and water and marinate paneer pieces and leave it for 15 mins.
  2. Heat oil in a wok and add in mustard seed, fennel seeds and cumin seeds and allow them to crackle.
  3. Now add onion paste and cook it for 2-3 mins.
  4. Add tomato paste and cook it for 2-3 mins. more
  5. Now add red chilli powder, salt and kasuri methi and cook all spices with water (around 2 tbsp.)
  6. Now add cream and tomato ketchup and mix well.
  7. Add marinated paneer pieces and mix.
  8. Add milk and cook for good 5 mins. and switch off flame.
  9. Heat butter in another wok and add capsicum, tomato and onion and sauté them with little salt (add salt accordingly as we have added it in main gravy also) for few mins.
  10. Add sauté vegetables in main gravy and mix well.



Breakfast · Kids Recipe · Snacks · Starter


My last recipe was sweet rolls (BISCUIT ROLLS) and this time I had made savoury rolls. But before starting this I have a small beautiful story behind it.

After finishing my studies in 2013, I thought that I should cook something as I did not have the time to cook during my studies and this was my first recipe which I had cooked. It was a very happy moment for me as it was my first time. All my family members liked it and they started asking me when I will be making it again. It was a very proud moment for me also because finally I had started cooking.

Paneer is a very healthy ingredient having calcium and protein. Paneer also known as Cottage Cheese is loved by everyone. One can eat Paneer in the form of different varieties like Curries, snacks, parantha etc. Today I have made Bread Paneer Rolls.

Bread Paneer Rolls are the easiest, quickest and healthiest snack. Main ingredients of this recipe are bread slices and paneer. It can either be toasted on pan with the help of butter or baked in oven (healthier version).

Time – 15-20 Mins Serving – 15-20 Rolls


  1. Grated Paneer – 3 Cups
  2. Finely Chopped Onion – ½ Cup
  3. Garlic Paste – 1 Tbsp.
  4. Tomato Ketchup – 3 Tbsp.
  5. Red Chilli Powder – ¾ Tbsp.
  6. Cumin Powder – ½ Tbsp.
  7. Garam Masala – ¾ Tbsp.
  8. Salt to Taste
  9. Bread Slices – 15-20
  10. Butter for Greasing

Method –

  1. Take a bowl and add in grated paneer
  2. Add finely chopped onions, garlic paste and tomato ketchup
  3. Add red chilli powder, cumin powder, garam masala and salt and mix all ingredients properly
  4. Cut the edges of the bread and roll the bread with the help of rolling pin
  5. Place 1 Tbsp. of the mixture in centre of the bread and cover it with sides of the bread and stick it with refined flour and water paste.
  6. Prepare all rolls like this cover them with wet kitchen cloth so that bread doesn’t get dry
  7. Toast all rolls with the help of butter
  8. Serve it tomato ketchup or mint & coriander chutney (MINT & CORIANDER CHUTNEY)



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