Love your Malai Kofta but looking for a twist to your favorite recipe? Look no further than the flavorful Malai Kofta in white gravy / sauce. If you’re a fan of Indian cuisine, you’ve likely encountered the delightful Malai Kofta most likely at an Indian restaurant. Traditionally served in a tomato-based sauce, this version features a creamy white gravy that elevates the dish to a new level of indulgence. Whether you’re cooking for a special occasion or simply want to treat yourself, this recipe will help you bring the flavors of a high-end Indian restaurant into your own kitchen.
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- What is Malai Kofta in White Gravy
- Ingredients
- Instructions
- Secret to White Malai Kofta
- Common Mistakes and How to Avoid Them
- Serving Suggestions
- Storage - How to Store
- Top Tip
- More Paneer Recipes
- Pairing Options
- White Malai Kofta in Appe Pan
What is Malai Kofta in White Gravy
The name itself tells you everything you need to know - “malai” means cream, and “kofta” refers to the balls made from mashed ingredients. Initially, these koftas were made with meat, but the vegetarian version with paneer (Indian cottage cheese) gained popularity as it spread through the diverse Indian subcontinent.
Traditionally, Malai Kofta came swimming in a rich, tomato-based orange gravy that was thick with spices and cream. The white gravy version of Malai Kofta is a relatively modern twist on the classic.
Ingredients
Please refer to the recipe card for the ingredients and measurements.
Instructions
The soul of malai kofta begins with perfect paneer . Fresh, homemade paneer gives your koftas that melt-in-your-mouth texture that store-bought varieties simply can’t match. If making it at home isn’t an option, look for soft, fresh paneer at Indian grocery stores.
Prepare the Koftas (Using the Appe Pan)
- In a bowl, mix grated potatoes and Mahout paneer.
- Add cilantro, chili, cashews, raisins, cornstarch, flour, salt, and pepper.
- Gently mix until the dough holds its shape. If it feels too wet, add a little more flour.
- Roll into small balls - about the size of a ping pong ball.
- Heat your appe pan on medium-low. Add a drop of oil into each cavity and brush it around.
- Place the koftas in each slot and cover with a lid. Cook for 2-3 minutes per side, turning gently with a skewer or spoon until all sides are golden and crisp.
- Remove and keep warm.
Make the Silky White Gravy
- In a saucepan, bring 3 cups of water to a boil.
- Add chopped onions and cashews. Boil for 4-5 minutes until onions are soft.
- Drain the water, transfer to a blender, add ½ cup yogurt, and blend into a smooth, creamy paste.
- In another pan, heat 2 tablespoon oil + 2 tablespoon butter.
- Add cinnamon stick, cardamoms, and bay leaves. Sauté for 30 seconds.
- Add chopped ginger, garlic, and green chilies. Cook for 1-2 minutes until fragrant.
- Pour in the onion-cashew-yogurt paste and cook on low heat for 5-6 minutes, stirring frequently.
- Add salt, sugar, and white pepper. Stir in crushed kasuri methi and cream.
- Simmer for 2-3 more minutes until the gravy is silky and slightly thickened. Add warm water if needed to loosen.
Assemble and Serve
- Garnish with a swirl of cream and a sprinkle of kasuri methi or chopped cilantro.
- Place the warm koftas in a serving dish.
- Pour the hot gravy gently over them.
Secret to White Malai Kofta
The secret to perfect white gravy for malai kofta? Skip the tomatoes entirely.
Common Mistakes and How to Avoid Them
| Mistake | Result | Solution |
|---|---|---|
| Gravy curdling | Grainy texture in the sauce | Add yogurt and cream over low heat, stirring continuously. Ensure the yogurt is at room temperature to prevent curdling. |
| Gravy too thick | Overly dense sauce | Adjust the consistency by adding a small amount of warm water or milk until the desired thickness is achieved. |
Serving Suggestions
Serve malai kofta with:
- Naan or roti
- Jeera Rice or Peas Pulao - The subtle flavors of cumin or peas complement the kofta without overpowering it.
- Cucumber or Dahi Vada
- Onions in vinegar or a mango pickle
- To make a full Indian meal, serve with a side of Dal makhani or Kachumber salad
Storage - How to Store
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration (Gravy only) | Up to 3 days | Store the gravy in an airtight container. Reheat gently before serving. |
| Refrigeration (Koftas only) | Up to 2 days | Store the fried koftas separately. Reheat in an oven or air fryer to retain texture. |
| Freezing (Koftas only) | Up to 1 month | Freeze the koftas on a baking sheet, then transfer to a freezer bag. Reheat before serving. |
Top Tip
Use Fresh Cream and Room Temp Yogurt. This prevents curdling and keeps the sauce silky
More Paneer Recipes
Looking for other recipes like this? Try these:
- Rich & Creamy Malai Kofta Curry
- Tandoori Paneer Tikka Skewers (Gas Stove Top & Grill Pan Recipe)
- Shahi Paneer Recipe
- How to Make Restaurant-Style Kadai Paneer at Home
Pairing Options
These are my favorite dishes to serve along with Malai Kofta in White Gravy:
- Restaurant Style Garlic Naan
- Best Instant pot Peas Pulao Recipe in under 20 minutes
- Soft, Fluffy, and Authentic Dahi Bhalla / Dahi Vada Recipe
- The Best Restaurant Style Instant Pot Dal Makhani Recipe
Ingredients
- For the Kofta Makes 8-10 small koftas
- 2 medium potatoes, boiled and finely grated
- 1 cup Mahout paneer, finely grated
- 1.5 tablespoon fresh cilantro, finely chopped
- 1 green chili, finely chopped
- 1 tablespoon chopped cashews
- 1 tablespoon golden raisins, chopped
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 teaspoon oil for greasing the appe pan
- For the White Gravy
- 1 large onion, roughly chopped
- ½ cup whole cashew nuts
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2-3 green chilies, finely chopped
- 2 tablespoon oil
- 2 tablespoon butter
- 1 inch cinnamon stick
- 2 green cardamoms
- 2 bay leaves
- ½ cup plain yogurt room temperature
- Salt to taste
- 1 tablespoon sugar
- ½ teaspoon white pepper powder
- 1 teaspoon crushed kasuri methi dried fenugreek leaves
- ¼ cup heavy cream
Instructions
- Prepare the Koftas (Using the Appe Pan)In a bowl, mix grated potatoes and Mahout paneer.
- Add cilantro, chili, cashews, raisins, cornstarch, flour, salt, and pepper.
- Gently mix until the dough holds its shape. If it feels too wet, add a little more flour.
- Roll into small balls - about the size of a ping pong ball.
- Heat your appe pan on medium-low. Add a drop of oil into each cavity and brush it around.
- Place the koftas in each slot and cover with a lid. Cook for 2-3 minutes per side, turning gently with a skewer or spoon until all sides are golden and crisp.
- Remove and keep warm.
- Make the Silky White GravyIn a saucepan, bring 3 cups of water to a boil.
- Add chopped onions and cashews. Boil for 4-5 minutes until onions are soft.
- Drain the water, transfer to a blender, add ½ cup yogurt, and blend into a smooth, creamy paste.
- In another pan, heat 2 tablespoon oil + 2 tablespoon butter.
- Add cinnamon stick, cardamoms, and bay leaves. Sauté for 30 seconds.
- Add chopped ginger, garlic, and green chilies. Cook for 1-2 minutes until fragrant.
- Pour in the onion-cashew-yogurt paste and cook on low heat for 5-6 minutes, stirring frequently.
- Add salt, sugar, and white pepper. Stir in crushed kasuri methi and cream.
- Simmer for 2-3 more minutes until the gravy is silky and slightly thickened. Add warm water if needed to loosen.
- Assemble and ServePlace the warm koftas in a serving dish.
- Pour the hot gravy gently over them.
- Garnish with a swirl of cream and a sprinkle of kasuri methi or chopped cilantro.
Video
Nutrition
Ingredients
- For the Kofta Makes 8–10 small koftas
- 2 medium potatoes, boiled and finely grated
- 1 cup Mahout paneer, finely grated
- 1.5 tablespoon fresh cilantro, finely chopped
- 1 green chili, finely chopped
- 1 tablespoon chopped cashews
- 1 tablespoon golden raisins, chopped
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1–2 teaspoon oil for greasing the appe pan
- For the White Gravy
- 1 large onion, roughly chopped
- ½ cup whole cashew nuts
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2–3 green chilies, finely chopped
- 2 tablespoon oil
- 2 tablespoon butter
- 1 inch cinnamon stick
- 2 green cardamoms
- 2 bay leaves
- ½ cup plain yogurt room temperature
- Salt to taste
- 1 tablespoon sugar
- ½ teaspoon white pepper powder
- 1 teaspoon crushed kasuri methi dried fenugreek leaves
- ¼ cup heavy cream
Instructions
- Prepare the Koftas (Using the Appe Pan)In a bowl, mix grated potatoes and Mahout paneer.
- Add cilantro, chili, cashews, raisins, cornstarch, flour, salt, and pepper.
- Gently mix until the dough holds its shape. If it feels too wet, add a little more flour.
- Roll into small balls — about the size of a ping pong ball.
- Heat your appe pan on medium-low. Add a drop of oil into each cavity and brush it around.
- Place the koftas in each slot and cover with a lid. Cook for 2–3 minutes per side, turning gently with a skewer or spoon until all sides are golden and crisp.
- Remove and keep warm.
- Make the Silky White GravyIn a saucepan, bring 3 cups of water to a boil.
- Add chopped onions and cashews. Boil for 4–5 minutes until onions are soft.
- Drain the water, transfer to a blender, add ½ cup yogurt, and blend into a smooth, creamy paste.
- In another pan, heat 2 tablespoon oil + 2 tablespoon butter.
- Add cinnamon stick, cardamoms, and bay leaves. Sauté for 30 seconds.
- Add chopped ginger, garlic, and green chilies. Cook for 1–2 minutes until fragrant.
- Pour in the onion-cashew-yogurt paste and cook on low heat for 5–6 minutes, stirring frequently.
- Add salt, sugar, and white pepper. Stir in crushed kasuri methi and cream.
- Simmer for 2–3 more minutes until the gravy is silky and slightly thickened. Add warm water if needed to loosen.
- Assemble and ServePlace the warm koftas in a serving dish.
- Pour the hot gravy gently over them.
- Garnish with a swirl of cream and a sprinkle of kasuri methi or chopped cilantro.
