Malai Kofta magic: A restaurant-style treat at home.

Sanjeev Kapoor’s indulgent recipe for soft paneer koftas in creamy gravy.

There are days when only a rich, comforting dish can truly satisfy the soul. While ordering in might seem like the easy option, the joy of creating something elaborate in your own kitchen is unmatched. Celebrity chef Sanjeev Kapoor, known for his timeless show Khana Khazana, offers a recipe that turns a classic into a luxurious dining experience: Malai Kofta.

This dish celebrates textures and flavours: delicate paneer-and-potato dumplings, a surprise of dry-fruit stuffing, and a velvety gravy infused with spices. It’s indulgent, festive, and perfect for impressing family or treating yourself.

The Koftas

The kofta base is a smooth mixture of grated paneer and boiled potato, seasoned with green chillies, ginger, cornflour, and a touch of garam masala. What makes them special is the filling – chopped raisins and cashews blended with ginger and chillies. Shaped into balls, coated lightly in cornflour, and deep-fried until golden, these koftas are crisp outside yet soft inside, with a burst of sweetness and crunch from the stuffing.

The Gravy

The heart of the dish lies in its creamy sauce. Onions, cashews, melon seeds, and poppy seeds are pressure-cooked and blended into a silky paste. This forms the base, then is enriched with whole spices- cumin, cardamoms, cloves, cinnamon, and bay leaf- sautéed until aromatic. A spoonful of ginger-garlic-green chilli paste adds depth, while kasurimethi, garam masala, and cardamom powder bring warmth. Finally, stir in fresh cream for the gravy’s signature richness and smooth finish.

Bringing It Together

Once the gravy is ready, gently place the fried koftas in a serving dish and top with the hot, creamy sauce. Garnished with coriander, fried raisins, and cashews, the dish looks as indulgent as it tastes. Served with naan, parathas, or jeera rice, it becomes a complete restaurant-style meal right at home.

Why Try It?

Yes, Malai Kofta takes time and effort, but that’s what makes it special. Cooking this dish is not just about the result-  it’s about the process, the aromas filling your kitchen, and the satisfaction of creating something extraordinary. As Kapoor himself says, if you’re craving something different and delicious, this recipe is worth every minute.

So, the next time you want to elevate your dinner table, skip the takeaway menu and put on your chef’s hat. Malai Kofta awaits.