How to make Malai Kofta

Why cooks start here

Malai Kofta is cooked the way north Indian restaurants cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Malai Kofta, a celebrated North Indian dish, often finds its way onto tables during special occasions and family gatherings. In restaurants, it's a dish that draws you in with its rich aroma and indulgent promise. This version brings that restaurant allure into your home kitchen, capturing the essence of a traditional recipe as it's genuinely prepared by Indian family cooks. Expect a symphony of textures and flavors: the paneer and potato dumplings are soft yet firm, nestled in a velvety tomato-cashew gravy. The cream adds a luxurious touch, while the garam masala infuses warmth and complexity. Salt, judged by hand, harmonizes each bite. Serve it with naan or steamed basmati rice to complete the experience.