1. 1 1/4 c grated paneer (homemade or frozen)
  2. 2 russet potatoes (boiled, peeled & mashed)
  3. 1 1/2 onions (diced)
  4. 3 tomatoes (diced)
  5. 2 tbs corn flour 
  6. 1 c cashew cream (30-40 cashews soaked in 1/2 c warm milk for 10-15 min --> blend)
  7. 1 tbs tomato paste
  8. 2 tbs butter
  9. 1 tsp cumin seeds
  10. 1/2 tsp cardamom (powder)
  11. 3/4 tsp garam masala
  12. 1 1/2 tsp kasuri methi
  13. 2 tsp dhana jeeru
  14. 1 1/2 tsp red mirchi (cayenne)
  15. 2 bay leaves
  16. 2 tbs minced garlic
  17. 1 tbs minced ginger
  18. 2 tbs olive oil
  19. oil for frying
  20. to make homemade paneer:  1/2 gallon whole milk, lime/lemon juice/vinegar, cheesecloth




  1. Heat the milk over medium heat (continuously stirring) and bring to a boil.
  2. As soon as the milk begins to boil, reduce the heat and add acid (lemon/lime/vinegar).  Start by adding 1/4 c and stir.  If all the milk does not separate into curds and cloudy water then add more acid.  
  3. Line a sieve with the cheesecloth and pour this over to separate the curds from the water.  Squeeze/wring out any excess water from your paneer.  You can also place a pot of water over the paneer to encourage the excess water out (overnight).  Cube half the paneer for another dish, the remaining half should be grated for the malai kofta.


  1. Knead the boiled mashed potatoes with the paneer, salt to taste, 1/2 tsp of mirchi, 1/4 tsp cardamom and corn flour.  Roll into small balls (1.5 - 2 in diameter). 
  2. Fry in oil over medium low heat until golden brown and inside is fully cooked.  
  3. Set aside.


  1. Heat 1 tbs of butter and 1 tbs of oil.
  2. Add cumin seeds and roast for 30 seconds or until sizzling.  
  3. Add garlic, ginger and bay leaves.  Saute until golden brown. 
  4. Add onions and saute until translucent.  
  5. Add the kasuri methi and cook for 1 minute.
  6. Add tomatoes and cook until tomato smell goes away (3 - 5 minutes).
  7. Add the tomato paste, mirchi, dhana jeeru, and cardamom.  Mix well and cook for an additional minute.  
  8. Remove the bay leaves.
  9. Blend the tomato onion mixture with 3 tbs of water until completely smooth.
  10. In your now empty pot, melt the remaining 1 tbs of butter.  Add the garam masala.  Toast the spices for 30 seconds before add the blended mixture to the pot.  
  11. Add the cashew cream and mix well.  
  12. Add your koftas to your sauce and voila! you've got malai kofta!
  13. Garnish with freshly chopped cilantro and serve with fresh naan!


EXCITING NEWS!  If you've always wanted to try these recipes but don't have access to the spices please check out my DASH OF DHABA masala packets (including this recipe) available for sale here.