Punjabi Malai Kofta Recipe: Creamy, Rich, and Restaurant-Style Delight

Punjabi Malai Kofta Recipe: Learn how to make restaurant-style Punjabi Malai Kofta at home with this easy, creamy recipe. Soft koftas in rich tomato-cashew gravy, perfect for special occasions or everyday meals.

By Amit Kaul
Location: India
Published on: January 20, 2026

 

 

Punjabi Malai Kofta Recipe: Introduction

Punjabi Malai Kofta is a classic North Indian vegetarian curry loved for its rich, creamy gravy and soft, melt-in-your-mouth koftas. Originating from Punjab, this dish combines fluffy paneer and potato dumplings with a luxurious tomato-cashew-based cream gravy. Its restaurant-style taste and festive appeal make it a favorite for family meals, celebrations, and special occasions.

Popular across food blogs, Google Discover, and social media platforms, Punjabi Malai Kofta consistently trends due to its vibrant color, creamy texture, and universally appealing flavors. With this recipe, you can easily recreate this iconic dish in your own kitchen while impressing your guests.

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Punjabi Malai Kofta Recipe (Restaurant Style)

Preparation Time

20 minutes

Cooking Time

30 minutes

Servings

4 people

Ingredients

For Koftas

1. 250 grams paneer (grated)
2. 1 medium boiled potato (mashed)
3. 2 tablespoons cornflour or all-purpose flour
4. 1 teaspoon garam masala
5. Salt to taste
6. Oil for deep frying

For Gravy

1. 2 tablespoons oil or ghee
2. 1 large onion (finely chopped)
3. 2 medium tomatoes (pureed)
4. 1 tablespoon ginger-garlic paste
5. 10–12 cashew nuts (soaked)
6. 1 teaspoon cumin seeds
7. ½ teaspoon turmeric powder
8. 1 teaspoon red chili powder
9. 1 teaspoon coriander powder
10. ½ teaspoon garam masala
11. ¼ cup fresh cream
12. Salt to taste
13. Fresh coriander leaves for garnish

Step-by-Step Cooking Method

1. To make koftas, combine grated paneer, mashed potatoes, cornflour, garam masala, and salt in a bowl. Shape into small balls. Deep-fry until golden brown. Drain on paper towels.
2. Make Gravy: Heat oil or ghee in a pan. Add cumin seeds and sauté until aromatic.
3. Add chopped onions and cook until golden. Stir in ginger-garlic paste.
4. Add the tomato puree, salt, turmeric, coriander powder, and red chili powder. Cook until the masala and oil separate.
5. Grind soaked cashew nuts with a little water to make a smooth paste. Add to the gravy and cook for 2–3 minutes.
6. Add fresh cream and simmer for 2 minutes. Adjust salt and spice to taste.
7. Combine: Place fried koftas in the gravy just before serving to prevent them from breaking. Garnish with fresh coriander.
8. Serve hot with steaming basmati rice, roti, or naan.

Why Punjabi Malai Kofta Is So Popular

Punjabi Malai Kofta is adored for the rich and creamy texture that makes it stand out from everyday curries. The soft koftas absorb the flavorful tomato-cashew gravy, creating a melt-in-the-mouth experience. Its festive presentation and luxurious taste make it perfect for special occasions, family gatherings, and social media food content.

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Pro Tips for Restaurant-Style Malai Kofta

1. Use fresh paneer for soft and fluffy koftas.
2. Fry koftas just before serving to retain crispness.
3. Cashew paste enhances creaminess and gives the dish its signature restaurant flavor.

Serving Suggestions

1. Serve with buttery naan or roti
2. Pair with jeera rice or steamed basmati rice
3. Garnish with cream swirls and coriander leaves for an appealing presentation

 

 

 

About the Author

Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.