If you’ve ever tasted the rich, creamy indulgence of Malai Kofta, you know it’s one of the crown jewels of Indian cuisine. With its soft, melt-in-the-mouth dumplings (koftas) nestled in a luxurious, spiced cream sauce, this North Indian classic is pure comfort food. Traditionally, koftas are deep-fried—giving them a golden crust—but that doesn’t mean you can’t enjoy this royal dish with a healthier twist.
In this 7-step guide, we’ll show you how to prepare Malai Kofta without deep frying, while keeping the same soft texture, rich flavor, and restaurant-style appeal. Perfect for festive dinners or weekend indulgence, this version is lighter on oil but heavy on taste!
Step 1: Gather All the Ingredients
Before you start, ensure you have all your ingredients ready—this makes cooking smooth and enjoyable.
For the Koftas:
- 2 medium potatoes (boiled and mashed)
- ½ cup grated paneer (cottage cheese)
- 2 tablespoons cornflour (or bread crumbs for binding)
- 1 tablespoon cream or milk powder (for richness)
- 2 tablespoons finely chopped nuts (cashews, almonds, or raisins for stuffing)
- Salt to taste
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
For the Gravy:
- 2 medium onions (roughly chopped)
- 2 medium tomatoes (roughly chopped)
- 1 tablespoon ginger-garlic paste
- 10–12 cashews (soaked in warm water for 10 minutes)
- 2 tablespoons oil or butter
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon kasuri methi (crushed)
- Salt to taste
- ¼ cup cream or ½ cup milk
- 2 tablespoons fresh coriander (for garnish)
Tip: Using good-quality paneer and fresh cream ensures your koftas and gravy turn out soft and luscious.
Step 2: Prepare the Kofta Mixture
Koftas are the stars of this dish, so their texture must be perfect—soft, rich, and delicate without breaking apart.
- In a large bowl, combine boiled mashed potatoes and grated paneer.
- Add cornflour, cream (or milk powder), garam masala, cumin powder, and salt.
- Mix gently until everything comes together into a smooth dough-like consistency.
Pro Tip: Don’t over-mash or knead; it can make the mixture sticky. You want it smooth but firm enough to shape.
- Divide the mixture into equal-sized portions and roll into small balls.
- Optionally, stuff each kofta with a few pieces of chopped nuts or raisins for a surprise burst of sweetness inside.
Place all shaped koftas on a plate and set aside.
Step 3: Cook the Koftas Without Deep Frying
Here’s where the healthy twist comes in! Instead of deep frying, we’ll use one of three methods that retain flavor but cut down on oil:
Option 1: Air Fryer Method (Best for Crisp Texture)
- Preheat your air fryer to 180°C (350°F).
- Brush each kofta lightly with oil.
- Arrange them in the basket without overlapping.
- Air fry for 12–15 minutes, turning once midway, until they are golden brown.
Option 2: Pan-Frying Method (Classic & Easy)
- Heat 2 tablespoons of oil in a non-stick pan.
- Place the koftas and cook on medium flame, turning gently so they brown evenly on all sides.
- This takes about 6–8 minutes total.
Option 3: Oven-Baking Method (Hands-Off Cooking)
- Preheat oven to 200°C (400°F).
- Place koftas on a greased tray, brush with oil, and bake for 15–20 minutes until golden.
Once cooked, keep the koftas aside. Avoid adding them to the gravy immediately—they should be added just before serving to retain their shape.
Step 4: Prepare the Base Gravy
Now comes the soul of the dish—the rich, silky malai gravy that coats each kofta in luxurious flavor.
- Heat 1 tablespoon of oil in a pan. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for a minute until fragrant.
- Add tomatoes and cook until they soften completely.
- Add the soaked cashews, stir well, and cook for another 2 minutes.
Remove from heat, cool slightly, and then blend the mixture into a smooth paste. Add a splash of water if needed.
This blended base gives your curry a creamy consistency without relying solely on cream.
Step 5: Cook the Rich Malai Gravy
- Heat 1 tablespoon of oil or butter in the same pan.
- Add cumin seeds and let them splutter.
- Pour in the blended onion-tomato-cashew paste. Stir and cook for 5 minutes on medium flame until the oil begins to separate.
- Add turmeric, coriander powder, red chili powder, and salt. Mix well.
- Pour in ½ cup of water or milk, stirring continuously to achieve a smooth consistency.
- Once the gravy thickens slightly, add cream and kasuri methi.
Let it simmer for 3–4 minutes on low flame until the gravy becomes rich and velvety.
Pro Tip: Add a pinch of sugar or honey to balance the flavors—this enhances the sweetness of the tomatoes and gives the gravy a restaurant-style finish.
Step 6: Assemble the Kofta Curry
You’re now ready to bring everything together!
- Before serving, gently place the cooked koftas into the simmering gravy.
- Let them sit for 2–3 minutes on low flame so they soak in the flavors but don’t break apart.
- Garnish with a swirl of cream and fresh coriander leaves.
If you’re preparing the dish in advance, store the koftas and gravy separately. Combine them just before serving for the best texture.
Step 7: Serve and Enjoy Like Royalty
Malai Kofta is best enjoyed hot and fresh, with accompaniments that soak up its creamy goodness.
Serving suggestions:
- Pair it with butter naan, garlic kulcha, or lachha paratha for a restaurant-style meal.
- For a lighter option, serve it with jeera rice, peas pulao, or steamed basmati rice.
- Add a side of fresh salad, raita, or pickle for a complete plate.
Drizzle a bit of cream on top before serving, and your kitchen will smell like an Indian restaurant in full swing!
Bonus Tips for Perfect Malai Kofta Without Deep Frying
- Avoid watery potatoes: Use starchy, well-boiled potatoes to prevent koftas from turning soggy.
- Test a kofta first: Cook one and check if it holds shape; if it cracks, add a bit more binder (cornflour or breadcrumbs).
- Use milk instead of cream: For a lighter version without losing the silky texture.
- Don’t overcook the gravy after adding cream: It may curdle; always simmer on low flame.
- Add koftas just before serving: To keep them soft and intact.
Healthier Twist, Same Royal Taste
By air frying or pan roasting the koftas, you can cut down oil usage by up to 70%, making this dish far healthier while keeping all its indulgent flavor intact. You still get:
- Protein from paneer and nuts.
- Vitamins and minerals from potatoes and tomatoes.
- Healthy fats from cashews and milk.
It’s a complete meal that satisfies your cravings without the guilt of deep frying.
Common Mistakes to Avoid
- Adding koftas too early: They’ll disintegrate in the gravy.
- Over-grinding the masala: Can make the gravy too thick and grainy.
- Using raw onions in gravy: Always sauté well to avoid bitterness.
- Skipping the nuts or cream: These provide the signature “malai” richness.
Conclusion: Indulgence Made Healthier
Malai Kofta has always been a dish fit for royalty—creamy, flavorful, and deeply satisfying. The good news? You don’t need to deep-fry or spend hours in the kitchen to enjoy it. With this 7-step no-fry method, you can make restaurant-style Malai Kofta that’s healthier yet equally indulgent.
Each bite melts in your mouth with the creamy richness of paneer, the subtle sweetness of cashews, and the aromatic spices of North India. Whether it’s a festive dinner or a special family meal, this dish will win hearts without weighing you down.
So next time you crave that royal Indian curry, skip the frying oil and follow this simple, wholesome guide. With every spoonful of soft kofta and velvety gravy, you’ll realize that indulgence doesn’t always have to be unhealthy.