Malai Kofta with Creamy Tomato Sauce

Learn how to make soft, indulgent Malai Kofta with paneer, potatoes, and cream. Serve with a rich tomato-based gravy for an authentic Indian meal.

65 min 4 servings Medium Vegetarian Indian

Ingredients

Check off items as you gather them

Follow step-by-step instructions

Mix grated paneer, mashed potatoes, fresh cream, powdered milk, green chilli, and coriander in a bowl. Season with salt and a pinch of turmeric. Mix well until combined and knead into a smooth dough-like consistency.
Divide the mixture into 12-14 equal portions and roll each into smooth, oval-shaped koftas. Keep them aside on a plate.
Heat oil in a deep frying pan over medium-high heat. Once hot, carefully slide the koftas into the oil in batches and fry until golden brown on all sides, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
In a separate pan, heat 2 tablespoons of oil and add cumin seeds. Let them splutter, then add sliced onions and sauté until golden brown, about 5-6 minutes.
Add ginger-garlic paste and cook for another minute until fragrant. Stir in tomato puree and cook for 2-3 minutes until the raw tomato smell disappears.
Add salt, turmeric powder, 1/2 teaspoon red chilli powder, and 1/2 teaspoon garam masala. Mix well and cook for 1 minute.
Pour in heavy cream and 1/2 cup water. Stir well to combine and bring the sauce to a gentle simmer.
Carefully slide the fried koftas into the gravy and simmer on medium-low heat for 8-10 minutes, allowing them to absorb the flavors. Avoid stirring vigorously to prevent the koftas from breaking.
Taste and adjust seasoning if needed. Garnish with fresh coriander and serve hot with basmati rice or Indian bread.