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Indian Shahi Paneer Malai Kofta In My Signature Style

The Best Indian Paneer Malai Kofta Recipe

Sharing with you all today, one of my most favourite and my signature dish Paneer Malai Kofta and it is way different from the rest of its clan of malai koftas.

This is the one dish which has never failed me. Each and every time it has spelled success with its wonderful aroma that wafts throughout the kitchen. And it’s creamy and rich taste keeps me mesmerized for a long time.

I have learnt this recipe of malai kofta from my mom who used to prepare this fabulous dish on festive occasion or for any family gatherings. And it’s definitely a secret or may be magic in her fingers that each time it taste exactly the same, simply beautiful and amazing , year after year.

This paneer malai kofta recipe is our in house special and tried and tested for years.

Malai kofta indian curry

What Is The Secret Of Melt-In Mouth Paneer Kofta?

Paneer is one of the most favored food at our homes, I guess, probably in most of the other homes too. And when it comes to paneer, there are no dearth of recipes and flavours to try with this versatile food.

My mom’s secret ingredient for making paneer kofta is the paneer itself. She never used the commercial variety. She always used to prepare it at home, fresh from full fat milk. No wonder her koftas were always soft and melt in mouth kind.

If you are still apprehensive about making paneer at home from scratch, then do not worry. We have got you covered. Here is a guide to make Homemade Paneer At Home.

Homemade paneer is easy to make, cost effective and will always gives you the best result in terms of quality and texture. Homemade paneer will remain soft even if you fry it or keep it in the fridge. No chewy or rubbery texture you will get.

kofta curry

Why This Paneer Malai Kofta Is Best?

1.First, this recipe of paneer malai kofta does not have potatoes in it. Nothing against the humble potatoes but I think we can definitely spare the potatoes in this rich and regale paneer kofta curry.

2.Second, this paneer malai kofta has been prepared as per Mughlai cuisine which undoubtedly brings a range of aromatic flavours at play and the unparalleled richness it offers to any curry.  Mughlai curries are a class apart.

When it comes to Mughlai cuisine, the most significant ingredients are perhaps the aromatic spices and dry fruits which gives a royal touch to the dish, hence the name “shahi paneer” .

The term “Kofta” has been borrowed from the middle eastern cuisine where it means balls of minced meat. And paneer beautifully adapts that kofta texture, making it possible for vegetarians to enjoy the kofta curries.

3.Third, these are not ordinary malai kofta. These are stuffed malai koftas . Stuffed with mawa and dry fruits.
shahi paneer kofta

How To Make Shahi Paneer Malai Kofta?

The soft homemade paneer is first mashed and kneaded properly and then it is mixed with blanched and mashed green peas. The green peas will give provide binding to the kofta but if paneer has lots of moisture then it is advisable to use little flour for proper binding. Else shaping the koftas will be difficult and it will not hold its shape.

Next, these paneer koftas are stuffed with mawa / khova, chopped almonds, cashews and raisins.  Rolled and then deep fried in hot oil.

You can use appe pan also to make koftas and will significantly reduce the amount of oil used for consumption.

The curry follows the Mughlai style. Boiled onion paste is sauteed along with nut and seed paste and then hung curd or thick yogurt is added for extra creaminess. You can use milk or cream further for making it extra rich. A drizzle of ghee at the end finishes the royal Paneer Malai Kofta.


Indian shahi paneer malai kofta in my signature style
Prep time
Cook time
Total time
Indian shahi paneer malai kofta or cheese ball stuffed with peas and raisins and curried in a nutty sauce. A royal mughlai dish goes well wit pulao or naan.
Recipe type: Main
Cuisine: Indian
Serves: 8 koftas
  • Paneer : 200 gm (this will make 8 koftas of medium size)
  • Sweet green peas : 1 cup
My special spice mix :
  • the ground spice mix contains : ( roast 1 nutmeg, 4 mace, 1 big black cardamom, 1″cinnamon stick, 1 tsp white pepper powder, ½ tsp shah jeera (caraway seeds) and 2-3 kashmiri red chili in a griddle or tawa and ground to a fine powder in a mortar / pestle).
For stuffing the koftas:
  • Almond flakes (chopped them if requires) : 1 tbsp
  • Grated cheddar cheese : 1 tsp
  • Oil for deep-frying the koftas
  • Seasoning the koftas :
  • Roasted cumin powder : 1 tsp
  • Coriander powder : 1 tsp
  • Cinnamon powder : 1 tsp
  • Salt to taste
For gravy:
  • Ghee (softened) / Oil : 2 tbsp
  • Bay leaves : 2
  • Ground spice mix (refer above)
  • Boiled onion paste of 1 medium size onion ( peel the onion, boil it in water and then grind to a smooth paste in a mixer).
  • White poppy seed paste (should have a creamy texture) : ½ cup
  • Cashew nut paste (unsalted and not roasted) : ½ cup
  • Melon seed paste (optional) : 1 tbsp
  • Plain yogurt / curd (whipped /beaten) : ½ cup
  • Ginger paste (freshly prepared) : 1bsp
  • Roasted cumin powder : 1 tsp
  • Roasted coriander powder : 1½ tsp
  • Salt and sugar to taste
  • Warm water : 2 cup
  • Light / heavy cream or milk : ¾ cup
Preparing the paneer:
  1. here you have two options, you can either prepare it fresh from milk or can use the commercial variety. If you are using the commercial variety, then after thawing the paneer, soak it in warm milk for 10 minutes.
Preparing the koftas:
  1. Now crumble the paneer, season it with salt, cinnamon powder, coriander powder and roasted cumin powder.
  2. Blanch the sweet green peas and mashed them, add it to paneer and pulse it together in a mixer for 5-8 sec till it forms a dough like structure.
  3. This is little tricky, and if you think that it does not form a proper dough then add 2 tablespoon all purpose flour. Knead the dough for couple of minutes and divide it in equal portions and make round balls from it.
  4. Stuffed each ball with almond flakes and grated cheddar cheese. Roll them properly and deep fry them in hot oil till golden brown.
Preparing the gravy:
  1. Heat some oil in a deep skillet, and temper it with bay leaves, and ground spice mix.
  2. Next add the boiled onion paste, mix it properly with the spices and saute it for few minutes on low flame till it turns slightly translucent.
  3. Add the ginger paste and fry it for couple of minutes.
  4. Add the whipped curd and mix well.
  5. Season with salt and sugar.
  6. Next add the poppy seed paste, saute for couple of minutes.
  7. Add the roasted cumin powder, and coriander powder.
  8. Next add the cashew nut paste with 2 cups of warm water, mix them properly and let it simmer for few minutes.
  9. Drop the koftas in the gravy carefully, simmer for 2-3 minutes, and take it off the stove.
  10. Stir in the cream and serve with naan, kulcha, shahjani pulao or biryani.

Enjoy it peshavri naan or kulcha or with shahjani pulao. Go for a royal feast !



  • Reply
    July 20, 2011 at 7:08 pm

    Totally with you on paneer. We are insane paneer lovers too. For me the gravy in your dish is the highlight. The creaminess and color makes it look simply delicious. Also like how the koftas have retained their shape even though completely a part of the dish. Exactly the way I like it.

    US Masala

  • Reply
    Vidhya Jayadeep
    July 20, 2011 at 7:30 pm

    Curry looks so yummy and creamy.

  • Reply
    July 20, 2011 at 8:28 pm

    Wow…its a lovely twist to the dish…loved it

  • Reply
    July 20, 2011 at 9:07 pm

    Malai kofta looks so lavish and delicious As usual your clicks are simply brilliant.

    Hamaree Rasoi

  • Reply
    Tadka Pasta
    July 21, 2011 at 1:45 am

    Shahi Paneer and malai kofta come together? Be still our beating hearts 🙂

  • Reply
    July 21, 2011 at 11:11 am

    Aha, that’s a novelty indeed! Must try this out some time…
    I have missed some of your recipes. I plan to catch up on them very soon. 😀

  • Reply
    Devaki @ weavethousandflavors
    July 21, 2011 at 3:12 pm

    This looks totally luscious Sukanya and I absolutely have to make these for a party – on my list! BTW, can u please email me your mailing address 🙂

    chow! Devaki @ weavethousandflavors

  • Reply
    July 21, 2011 at 7:04 pm

    uuuuu now that is making me drool. Give me that dish and one kulcha and I will finish my dinner with a smile 🙂

  • Reply
    Priya Yallapantula
    July 22, 2011 at 2:16 pm

    wow, I so want to try it out right now and feel it in my mouth. Loving your pics and description, method and everything 🙂

  • Reply
    July 26, 2011 at 3:40 pm

    Looks rich & creamy..Thanks for your lovely narration & sending across to my event.

    SIGNATURE RECIPES & A GIVEAWAY till july 31st 2011

  • Reply
    July 29, 2011 at 12:34 pm

    I ordered this many times in Indian restaurants, now I am gonna try cooking it 🙂

  • Reply
    Premalatha Aravindhan
    July 29, 2011 at 10:21 pm

    yummy and delicious kofta…

  • Reply
    Umm Mymoonah
    July 31, 2011 at 11:44 pm

    Thank you for sharing your secret ingredient with us, seriously very tempting. Definitely this is on my top list to try, thank you so much for sending it to Iftar Moments 🙂

  • Reply
    August 1, 2011 at 1:05 am

    Wow looks yummy and creamy

  • Reply
    Easy Indian Recipes
    March 17, 2014 at 9:10 pm

    Hi! Your shahi paneer recipe was nominated as one of the “Best Shahi Paneer Recipes on the Net”. To vote for it, please visit http://easyindianrecipes.org/side-dish-recipes/best-shahi-paneer-recipes-on-the-net-vote-for-your-favorite/ – your recipe is positioned at #81 (random order).

    • Reply
      March 18, 2014 at 2:44 pm

      Thank you so much for the nomination. Fingers crossed. 🙂

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