Sometimes, nothing hits the spot quite like a rich, restaurant-style meal – but that doesn’t always mean searching for the takeaway menu. Sure, cooking from scratch takes a little extra time and effort, but there’s something deeply satisfying about digging into a delicious dish knowing you made it yourself. If you’re in the mood to put on your chef’s hat and whip up something special, this recipe is calling your name.
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Celebrity chef and Khana Khazana host Sanjeev Kapoor has shared his delicious take on malai kofta, featuring soft paneer-and-potato koftas filled with a flavourful dry-fruit stuffing and served in a rich, creamy gravy. This indulgent, restaurant-style delicacy can be recreated at home with a little time and effort.
In an Instagram video shared on August 20, the chef highlights, “In the mood for something special at home but not sure what to make? Malai kofta is a great option. It does take a little time and effort, but if you’re craving something different and delicious, this recipe is definitely worth trying.”
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Check out the full recipe below!
Ingredients
For the koftas
- 1 cup grated paneer
- 1 large potato, boiled, peeled and grated
- 2 to 3 green chillies, finely chopped
- 1-inch piece ginger, finely chopped
- Salt, to taste
- 2 to 3 tbsp cornflour
- A pinch of garam masala powder
- Oil, for greasing and deep-frying
- Cornflour, for coating
For the stuffing
- ¼ cup raisins, chopped
- ¼ cup cashew nuts, chopped
- ½-inch piece ginger, finely chopped
- 2 green chillies, finely chopped
- Salt, to taste
- A pinch of garam masala powder
For the gravy
- 2 large onions, roughly chopped
- 6 to 8 cashew nuts
- 2 to 3 tbsp melon seeds (magaz)
- 1 tbsp poppy seeds (khas khas)
- Salt, to taste
- 2 to 3 tbsp oil
- 1 tsp cumin seeds
- 3 to 4 green cardamoms
- 3 to 4 cloves
- 1 black cardamom
- 1-inch cinnamon stick
- 1 bay leaf
- 1½ tbsp ginger-garlic-green chilli paste
- A pinch of green cardamom powder
- A pinch of kasuri methi powder
- A pinch of garam masala powder
- 2 to 3 tbsp fresh cream
For serving
- Fresh coriander, for garnish
- Fried raisins
- Fried cashew nuts
Method
- Add grated paneer, potato, green chillies, ginger, salt, cornflour and garam masala to a bowl. Combine well to form a smooth mixture.
- Combine chopped raisins, cashew nuts, ginger, green chillies, salt and garam masala in a bowl. Mix well and set aside.
- Grease your palms with a little oil. Divide the paneer mixture into equal portions and roll each portion into a ball. Make a small dent in the centre, add some stuffing and carefully bring the edges together to seal it. Roll gently into a smooth ball.
- Heat sufficient oil in a kadai. Roll each prepared kofta in cornflour, then carefully deep-fry until golden brown and crisp. Drain on absorbent paper and set aside.
- Add onions, cashew nuts, melon seeds, poppy seeds, salt and two cups of water to a pressure cooker. Bring to a boil, cover and cook over medium heat until the pressure is released three times. Allow the pressure to settle completely, then open the cooker and let the mixture cool.
- Transfer the cooled mixture to a blender and grind to a smooth paste.
- Heat oil in a kadai. Add cumin seeds and let them crackle. Add green cardamoms, cloves, black cardamom, cinnamon and bay leaf, and sauté until fragrant.
- Add the ginger-garlic-green chilli paste and sauté for about a minute.
- Pour in the ground onion mixture and cook for four to five minutes. Add half cup of water and salt, then cook for another five to six minutes.
- Stir in green cardamom powder, kasuri methi powder and garam masala powder.
- Add the fresh cream and mix well. Simmer briefly until the gravy is smooth and creamy.
- Arrange the fried koftas in a serving dish and pour the hot gravy over them. Garnish with fresh coriander, fried raisins and cashew nuts. Serve hot.
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Check out the full recipe below!
Ingredients
For the koftas
- 1 cup grated paneer
- 1 large potato, boiled, peeled and grated
- 2 to 3 green chillies, finely chopped
- 1-inch piece ginger, finely chopped
- Salt, to taste
- 2 to 3 tbsp cornflour
- A pinch of garam masala powder
- Oil, for greasing and deep-frying
- Cornflour, for coating
For the stuffing
- ¼ cup raisins, chopped
- ¼ cup cashew nuts, chopped
- ½-inch piece ginger, finely chopped
- 2 green chillies, finely chopped
- Salt, to taste
- A pinch of garam masala powder
For the gravy
- 2 large onions, roughly chopped
- 6 to 8 cashew nuts
- 2 to 3 tbsp melon seeds (magaz)
- 1 tbsp poppy seeds (khas khas)
- Salt, to taste
- 2 to 3 tbsp oil
- 1 tsp cumin seeds
- 3 to 4 green cardamoms
- 3 to 4 cloves
- 1 black cardamom
- 1-inch cinnamon stick
- 1 bay leaf
- 1½ tbsp ginger-garlic-green chilli paste
- A pinch of green cardamom powder
- A pinch of kasuri methi powder
- A pinch of garam masala powder
- 2 to 3 tbsp fresh cream
For serving
- Fresh coriander, for garnish
- Fried raisins
- Fried cashew nuts
Method
- Add grated paneer, potato, green chillies, ginger, salt, cornflour and garam masala to a bowl. Combine well to form a smooth mixture.
- Combine chopped raisins, cashew nuts, ginger, green chillies, salt and garam masala in a bowl. Mix well and set aside.
- Grease your palms with a little oil. Divide the paneer mixture into equal portions and roll each portion into a ball. Make a small dent in the centre, add some stuffing and carefully bring the edges together to seal it. Roll gently into a smooth ball.
- Heat sufficient oil in a kadai. Roll each prepared kofta in cornflour, then carefully deep-fry until golden brown and crisp. Drain on absorbent paper and set aside.
- Add onions, cashew nuts, melon seeds, poppy seeds, salt and two cups of water to a pressure cooker. Bring to a boil, cover and cook over medium heat until the pressure is released three times. Allow the pressure to settle completely, then open the cooker and let the mixture cool.
- Transfer the cooled mixture to a blender and grind to a smooth paste.
- Heat oil in a kadai. Add cumin seeds and let them crackle. Add green cardamoms, cloves, black cardamom, cinnamon and bay leaf, and sauté until fragrant.
- Add the ginger-garlic-green chilli paste and sauté for about a minute.
- Pour in the ground onion mixture and cook for four to five minutes. Add half cup of water and salt, then cook for another five to six minutes.
- Stir in green cardamom powder, kasuri methi powder and garam masala powder.
- Add the fresh cream and mix well. Simmer briefly until the gravy is smooth and creamy.
- Arrange the fried koftas in a serving dish and pour the hot gravy over them. Garnish with fresh coriander, fried raisins and cashew nuts. Serve hot.
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Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
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