Malai Kofta Kashmiri


Creamy, rich and indulgent, this recipe makes restaurant style Malai Kofta at home! Deep fried balls made of potato and paneer are served with a creamy tomato based gravy/curry! So good with naan.

Malai Kofta needs no introduction. Deep fried balls (koftas) made with potato and paneer are dunked in a creamy spiced velvety smooth curry.

It’s the ultimate indulgence and pairs beautifully with garlic naan.

a copper serving ware with kofta (balls) placed on top of a orange color creamy looking gravy/curry and garnished with cilantro with a naan placed in the background
Growing up in India in the 80s and 90s, we hardly ate out.

And a few times that we did, we always went to Indian restaurants. That time the other cuisines weren’t as popular back home like they are now.


Malai Kofta is a delicious dish of fried balls of potato and paneer in a rich and creamy mild gravy made with sweet onions and tomatoes. This melt-in-your-mouth recipe is a labor of love, but one that is well worth it. Learn to make this special Indian meal with me!

‘Malai’ means cream and ‘Kofta’ are fried balls of various ingredients, popular not only in Indian cuisine, but also in Middle Eastern, Balkan and Asian meals as well.

As an Indian and a vegetarian, the most common types of kofta that I have encountered are made with potatoes and mixed veg. That said, other koftas often includes various meats and can be thought of as similar to Italian meatballs or Middle Eastern kebabs.

Malai kofta is one of the most sought-after Indian dishes in restaurants around the world, and for good reason. The dish requires a lot of effort to make, but in the end, it is all worth it. In this delicious restaurant style malai kofta recipe, the kofta are made with paneer and potatoes.


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