Shahi paneer malai kofta is a very simple and easy to make kofta. The best part is that it is a very simple kofta to make. I will tell you how to make the kofta in just a couple of minutes. This kofta is very very famous in most of the Indian households. Especially the people living in Delhi, Lucknow or Mumbai.

Shahi paneer malai kofta is a recipe of paneer made from white curd and malai. It is a very popular dish in many places of India. It is a very delicious dish which is very easy to make and also very delicious too. I am sharing a very delicious recipe of shahi paneer malai kofta which is a very simple and easy recipe to make.

Shahi paneer malai kofta is a popular dish in North India. It consists of paneer (a mild white cottage cheese) and saag (a mild leafy vegetable), and is usually served along with naan or roti. The dish can be made with any vegetables. A common variant is to replace paneer with chicken or lamb. This dish is often prepared in vegetarian homes, as it is considered a traditional Indian dish. This recipe is very easy to make and is a great make-ahead dish.

Shahi paneer malai kofta is a delicious creamy meal with fragrant spices, since it contains paneer, cream, almonds, and a variety of aromatic spices. Malai kofta is a mughlai dish that is well-known in northern India. This malai kofta differs from my other recipes in that the filling has more shredded paneer, mint, and cooked nuts in butter, which is why it is called shahi (rich). To add that additional color, I used kesar (saffron) color in the flour, which is different from my prior malai kofta. I used mint leaves in this, and for the gravy, I added almonds and khas-khas paste to make the gravy richer and creamier. The malai koftas are delicate and silky. When we eat malai koftas, the word itself means cream, and the koftas themselves reflect the concept.



    • 2 or 170 gms onion (shallow fry)
    • 2 tsp khas-khas
    • Kaju – 5
    • – 5 Badam
    • 1/3 cup water


    • 1 tbsp. oil
    • 2 tbsp butter
    • 1 tsp ginger and garlic paste
    • 1 teaspoon chili powder
    • 1/4 teaspoon green cardamom
    • 1 to 2 teaspoons sugar
    • 1 teaspoon chili powder
    • 1 teaspoon coriander powder
    • 1/4 teaspoon turmeric powder
    • 2 cups water
    • 1 tsp. Kitchen King Masala
    • 1/3 cup milk
    • 1/4 cup cream
    • according to tatse
    • 1 1/2 teaspoon kasoori methi (crushed dried fenugreek leaves)
    • 1/8 teaspoon cinnamon powder

To make koftas, combine all of the ingredients in a large mixing bowl.

    • 400 gms (or 2 potatoes)
    • 1/4 teaspoon green cardamom
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon pepper powder
    • season with salt to taste
    • 2 tbsp mint leaves (chopped)
    • 3 tbsp paneer (grated)


    • 150 gms paneer (grated)
    • 1/4 teaspoon cinnamon powder
    • season with salt to taste
    • 1/3 cup chopped coriander leaves
    • 20 mint leaves (chopped)
    • Using butter to fry
    • 10 almonds (Badam, chopped)
    • 7 tbsp. cashew nut (Kaju, chopped)
    • 2 green chilies
    • 1 tbsp. butter

frying oil for koftas

  • 1/4 cup plain flour (maida)
  • a pinch of saffron color


Putting together filled balls

    • Bring the potatoes to a boil. Peel, mash, and season to taste with salt.
    • Grate the paneer and combine it with the potato, mint, and all of the spices in a dough-like consistency. Set aside. Make sure the seasoning is correct.

To prepare the stuffing

    • After soaking the almond skin in hot water, peel it off and set it aside.
    • Set aside the chopped almonds, cashew nuts, and green chilies.
    • In 1 tbsp butter, toast the almonds, cashew nuts, and raisins, then add the green chilies and fry on medium for 2 to 3 minutes, until gently toasted. Allow time for cooling.
    • Mix together the fried mixture, grated paneer, mint coriander leaves, salt, and spices, and form tiny mini balls to put into the potato dough.
    • Make tiny round balls out of the potato dough and fill each one with a little amount of the prepared stuffing mixture.
    • Shape into filled spherical balls by sealing the edges.
    • Take a dish, add some flour and a pinch of kesar color, mix well, then roll or coat the balls in flour, dust them, and keep them ready to cook.
    • Deep fried each kofta until it becomes a golden orange color. It will take about 2 to 3 minutes. Drain the water and set it aside.

To make the gravy

  • Cut the onions into slices and shallow fried them in the oil for 12 to 15 minutes, or until golden brown.
  • In a mixer, make a paste of the fried onion, then add a little water (50 ml) and ground.
  • Soak cashew nuts and khas-khas in hot water for 15 to 20 minutes before grinding them with the same water.
  • Preheat the vessel, then add the oil and butter to the same vessel where the onions were cooked. When the oil and butter are hot, add the onion paste, ginger, and garlic paste, and cook for 2 minutes.
  • Add the chilli powder, coriander powder, turmeric powder, and 1/2 cup water (you may use the water to clean the onion paste left behind in the mixer), and cook on medium heat for 5 minutes, or until it begins to leave oil, stirring occasionally.
  • Cook for 5 to 8 minutes on medium heat with the lid covered, adding 1/2 cup water and the khas-khas paste. Simmer for 5 minutes, stirring in between.
  • Close the lid and cook on low heat for 5 to 8 minutes, adding milk and 1/2 cup water, sugar, green cardamom powder, and kasoori methi. In between, keep stirring.
  • The gravy will thicken as it cooks. Cook for 5 minutes on low heat with the lid covered, adding cream and kitchen king masala.
  • After 5 minutes, I added 1/2 tsp kasoori methi and cinnamon powder, and simmered for another 5 minutes on low heat or until it was done, then turned off.
  • If any stuffing mixture remains at the end, add it and simmer for 5 minutes on low heat with the lid covered before turning off the heat. (If the gravy thickens, add another 50 mL of water to get the desired consistency.)
  • Heat the gravy, pour it onto a serving plate, and top with the malai koftas.
  • With naan, phulkas, or roti, serve this shahi malai kofta (chapathi).


  • The koftas in this shahi paneer malai kofta recipe should be added shortly before serving otherwise they will get soggy.
  • Because the gravy thickens as cream and milk are added, adjust the amount of water and cook for 2 to 3 minutes.
  • Taste to determine if any more spice is needed.
  • You may serve the malai koftas with any gravy, such as butter panner or a creamy gravy like the one I made previously.
  • Add water until the gravy reaches the desired consistency. If you add additional water, the gravy will become thin and require longer to cook.
  • You may replace the saffron with a pinch of Biryani or orange color in the flour.


Shahi paneer malai kofta is a spicy curry made with paneer (cubed Indian cottage cheese), malai (cream), and kofta (grilled meat balls). Shahi paneer malai kofta is a very common dish made in many Indian homes and restaurants.. Read more about malai kofta near me and let us know what you think.

Related Tags

This article broadly covered the following related topics:

  • malai kofta
  • malai kofta recipe
  • malai kofta vegan
  • malai kofta near me
  • malai kofta in hindi