New Delhi: Khubani Malai Kofta recipe captivates with its apricot-stuffed dumplings in creamy cashew gravy, a highlight from PM Narendra Modi’s dinner for NDA MPs. This luxurious vegetarian dish blends sweet-tangy khubani (dried apricots) with melt-in-mouth malai kofta, inspired by Awadhi indulgence and regional flavours. Perfect for festive feasts or weeknight dinners, how to make Khubani Malai Kofta at home elevates Indian cuisine with its rich, Mughlai-style gravy and soft koftas.​

Khubani Malai Kofta ingredients feature paneer, potatoes, and nuts for koftas, paired with cashew-onion gravy for velvety texture. PM Narendra Modi NDA MPs dinner menu showcased this gem alongside gongura paneer, proving its star power in lavish vegetarian spreads.

PM Modi hosted the dinner at Lok Kalyan Marg to strengthen NDA alliances post-winter session, fostering unity among MPs through a regional vegetarian feast. Main dishes spotlighted gongura paneer, palakura pappu, kale moti chilgoza pulao, and Khubani Malai Kofta as the Mughlai star, complemented by missi roti, juices, and desserts like Bengal rasgulla and Kashmir kahwa.

Khubani Malai Kofta dazzles as soft, golden-fried dumplings stuffed with sweet-tangy dried apricots (khubani) and nuts, simmered in a velvety, nutty cashew gravy enriched with fresh cream and aromatic spices. This Mughlai masterpiece blends Awadhi richness with subtle fruity bursts, offering indulgent, melt-in-mouth texture perfect for lavish vegetarian feasts—creamy, mildly spiced, and festively opulent in every bite.

For Koftas:

• 200g paneer (crumbled)
• 2 large boiled potatoes (mashed)
• 8-10 dried khubani (apricots, chopped)
• ¼ cup mixed nuts (cashews, raisins, chopped)
• 2 tbsp cornflour
• Salt to taste
• Oil for deep frying

Gravy:

• 1 cup onions (finely chopped)
• 2 tomatoes (pureed)
• ¼ cup cashew nuts (soaked, ground to paste)
• 2 tbsp fresh cream (malai)
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp garam masala
• ½ tsp cumin powder
• 1 bay leaf
• 2 green cardamoms
• Salt to taste
• 2 tbsp oil or ghee
• Fresh coriander for garnish

• Prepare kofta dough: Thoroughly mash the boiled potatoes and crumbled paneer together in a large mixing bowl until completely smooth and lump-free; add salt, cornflour, and half the chopped mixed nuts, kneading vigorously for 2-3 minutes to achieve a soft, pliable dough that holds shape without cracking.

• Stuff and shape koftas: Divide the dough into 8-10 equal portions; flatten each into a disc, place a teaspoon of chopped khubani and remaining nuts in the centre, then gently mould around the filling to form seamless balls—lightly roll each in extra cornflour to seal surfaces and prevent disintegration during frying.

• Fry koftas: Heat sufficient oil in a deep kadhai or frying pan over medium heat until shimmering (around 170-180°C); carefully lower koftas in batches of 3-4, frying for 4-5 minutes while turning occasionally until uniformly golden-brown and crisp on the outside with a tender core—remove with a slotted spoon, drain excess oil on absorbent kitchen paper, and keep warm.

• Start gravy base: In a separate heavy-bottomed pan or kadhai, heat 2 tbsp oil or ghee over medium flame; toss in bay leaf, green cardamoms, and cumin seeds, allowing them to crackle and release aromas for 20-30 seconds to infuse the oil with whole spices.

• Sauté aromatics: Add finely chopped onions, stirring frequently until they turn deep golden-brown and caramelised, about 5-6 minutes; incorporate ginger-garlic paste next, sautéing for 1 minute more until the raw pungent smell dissipates completely and blends into the onions.

• Build masala: Pour in tomato puree, red chilli powder, cumin powder, and salt; cook on medium heat, stirring often, until the mixture thickens, oil begins to separate from the sides, and a glossy sheen forms—roughly 7-8 minutes for concentrated flavours.

• Create creamy gravy: Blend in the soaked-and-ground cashew paste along with 1 cup water, whisking briskly to form a lump-free, silky emulsion; bring to a gentle simmer, reduce heat to low, and cook uncovered for 5 minutes, stirring occasionally as it thickens to coating consistency.

• Finish and assemble: Sprinkle garam masala, swirl in fresh cream for luxurious sheen and mild sweetness, then taste and adjust seasoning; delicately add fried koftas, spooning gravy over them to coat evenly—simmer covered for just 2-3 minutes to absorb flavours without softening the koftas excessively.

• Garnish and serve: Turn off heat, sprinkle chopped fresh coriander leaves, and rest for 5 minutes; serve piping hot paired with butter naan, jeera rice, or lachha paratha for an authentic Mughlai experience.

Khubani Malai Kofta recreates PM Modi’s lavish NDA dinner at home—whip up this creamy delight for unforgettable festive gatherings or special dinners that wow every guest.