Feeding a Crowd: Malai Kofta the Old-Fashioned Way

 If you’re planning to host a special dinner or festive gathering and want to wow your guests with a rich, comforting North Indian dish, Malai Kofta is the perfect choice. Traditionally made from paneer and potatoes, shaped into soft dumplings (koftas), and simmered in a creamy, spiced tomato-cashew gravy — this dish is a celebration of flavor and indulgence.

Here’s a guide to making Malai Kofta the old-fashioned way, perfect for feeding 10–12 people.

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🌟 What You’ll Need

For the Koftas (Makes ~20–24 balls):

• Paneer – 500g (grated)

• Boiled potatoes – 4 large (mashed)

• Cornflour or arrowroot powder – 4–5 tbsp

• Chopped nuts & raisins – ½ cup (cashews, almonds, kishmish for stuffing)

• Salt, garam masala, black pepper – to taste

• Grated ginger – 1 tsp

• Chopped coriander – 2 tbsp

• Oil for deep frying

For the Malai Gravy:

• Onions – 4 large (roughly chopped)

• Tomatoes – 6 large (pureed)

• Cashews – ¾ cup (soaked in hot water)

• Ginger-garlic paste – 2 tbsp

• Green chilies – 2 (optional)

• Fresh cream – 1 cup

• Milk – 1 cup

• Kasuri methi – 1 tbsp (crushed)

• Cinnamon, cardamom, bay leaf – whole spices for tadka

• Garam masala, turmeric, red chili powder, coriander powder – to taste

• Salt – as needed

• Ghee/oil – 3–4 tbsp

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🧆 Step-by-Step Instructions

1. Prepare the Koftas:

1. Mix grated paneer, mashed potatoes, cornflour, salt, and spices in a large bowl.

2. Divide into equal portions. Flatten each, place a few chopped nuts and raisins inside, and roll into smooth balls.

3. Deep fry on medium heat until golden brown. Set aside on paper towels.

2. Make the Gravy:

1. Sauté onions in ghee/oil until light golden. Cool and blend to a paste.

2. Blend soaked cashews with a little milk until creamy.

3. In a large pan, heat ghee. Add whole spices. Then add ginger-garlic paste and onion paste. Cook until oil separates.

4. Add tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until thick.

5. Add cashew paste and cook for 5–6 minutes.

6. Stir in cream, milk, and crushed kasuri methi. Adjust spices. Simmer on low heat for 8–10 minutes.

3. Combine and Serve:

• Just before serving, place koftas in a large serving dish. Pour hot malai gravy over them.

• Garnish with a drizzle of cream, coriander leaves, and a pinch of garam masala.

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📝 Tips for Feeding a Crowd

• Prep ahead: Fry koftas and store them in an airtight container. Keep gravy ready and reheat before serving.

• Serve hot: Add koftas just before serving to prevent them from getting soggy.

• Accompaniments: Serve with naan, jeera rice, or pulao. Include a light raita or salad to balance the richness.

• Make it festive: Add a splash of saffron milk or a few silver varq for a royal touch!