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Shahi Malai Kofta

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Shahi Malai Kofta

Soft & Creamy Paneer Kofta Curry

  • Suitable for vegetarian

Paneer kofta in mughlai curry.

  • 1 hr
  • Serves 4
  • Easy




For White Gravy

Water (पानी) – 1 lt

Onions (प्याज़) – 5-6 nos (500gms)

Cardamom (हरि ईलाइची) – 4 nos

Cashew nuts (काजू) – ¾ cup (100 gms)

Melon seeds (मगज़ ) – ½ cup (50gms)

Green chilli (हरि मिर्च) – 2 nos  


For Kofta (450 gms 10 koftas 45 gms each)

For Paneer Mixture

Paneer (पनीर) – 400 gms

Salt (नमक) – to taste

Ginger, chopped (अदरक) – 2 tsp

Green Chilli, chopped (हरि मिर्च) – 2 tsp

Sugar (चीनी) – 1 pinch 

Kasoori methi powder (कसूरी मेथी) – ½ tsp

Garam masala (गरम मसाला) – ½ tsp

Cardamom powder (ईलाइची पाउडर) – ½ tsp

All purpose flour (मैदा) – 3 tbsp


For Paneer Stuffing 

Khoya (खोया) – ½ cup 

Dry Fruits Chopped (ड्राई फ्रूट्स) – 2 tbsp 

Green chilli, chopped (हरि मिर्च) – 1 no

Ginger, chopped (अदरक) – 1 tsp

Coriander, chopped (ताज़ा धनिया) – 2 tbsp

Salt (नमक) – to taste

Oil (तेल) – for frying


For Cooking

Ghee (घी) – 1 tbsp

Oil (तेल) – 1 tbsp

Black cardamom (काली ईलाइची)- 1 no

Bay leaf (तेज पत्ता) – 2 nos

Green chillies, slit (हरि मिर्च) – 2 nos

Ginger garlic paste (अदरक लहसुन पेस्ट) – 1½ tbsp

Water (पानी) – a dash 

Curd (दही) – 1 cup 

Salt (नमक) – to taste


For Finishing 

Butter (मखन) – 2 tbsp

Ginger chopped (अदरक) – 1 tsp 

Green chilli slit (हरि मिर्च) – 2 nos

White pepper powder (सफ़ेद मिर्च पाउडर) – ½ tsp

Salt (नमक) – to taste

Kasoori methi powder (कसूरी मेथी) – a pinch 

Garam masala (गरम मसाला) – a pinch

Cream (क्रीम) – ¼ cup 



First of all, boil some water in a kadhai and then add roughly diced onions, cashews, cardamom, melon seeds, and green chillies, lower the heat when the water starts to boil and cover it with a lid. Let it cook for at least 10 to 15 minutes.

Strain it and keep the water aside. Remove the green chillies from it and blend them to a smooth paste. In a hot pan, add ghee and a little oil. Now add cardamom seeds, bay leaves, green chillies, ginger garlic paste, and a dash of water. Cook it for a minute and then add curd. Stir it continuously till it boils. Then add the ground paste. Mix this up and add some water.

Stir it continuously and cook it well. Add salt to taste. Cover it with a lid and cook it for the next 10 minutes.

For tempering, add butter, ginger, and slit green chillies and strain the gravy into a hot pan. Stir it well. Add some white pepper powder, salt, kasoori methi, garam masala, and cream. Turn the gas off and the gravy is ready.


For the kofta, in a flat bowl, add mashed paneer, salt, ginger chopped, green chillies, sugar, kasoori methi powder, garam masala powder, and maida. Mix them nicely. Rub the paneer with your hand to avoid any lumps. You can even use cornstarch instead of maida.

For the stuffing of kofta, on a plate, take some khoya, chopped pistachios, almonds, cashews, green chillies, ginger, coriander, and salt. Mix them together and the stuffing is ready.

Divide the mixture into small portions and shape them into round koftas. You should be able to make around 10 koftas. Take a portion of the paneer mixture in your hand, flatten it, and place a small amount of the stuffing mixture in the center. Carefully shape it into a round ball, ensuring the stuffing is completely covered. Repeat with the remaining mixture and stuffing to make all the koftas.


Fry the koftas in hot oil and it’s time to plate it. Keep the koftas in a bowl and simply pour the gravy on it. Shahi Malai Kofta is ready.

If you want to drizzle some rogan on it; it’s quite simple. In a pan, heat some oil and then add Kashmiri red chilli powder. Rogan is used as a garnish and also gives spiciness to the dish.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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