A Creamy, Flavorful Twist on a Classic Dish

This recipe started with a question that popped into my head while I was making regular malai kofta one evening — what if I used mushrooms instead of paneer and stuffed them with cheese? The idea sounded either brilliant or ridiculous, and there was only one way to find out. I stuffed button mushrooms with a mix of mozzarella and spices, coated them in a light batter, and fried them until golden. When I dropped them into the creamy malai gravy and bit into one, the gooey cheese oozing out of the crispy mushroom inside that rich sauce was one of the best things I have ever tasted in my own kitchen. Harish immediately declared it better than the original, and this version has now permanently replaced the classic in our house.

Malai kofta is a beloved Indian dish known for its rich, creamy gravy and soft koftas. This version takes the classic recipe in a completely new direction by swapping the traditional paneer koftas for stuffed mushrooms. Mushrooms bring an earthy flavour and meaty texture that works beautifully as a base, and when you stuff them with melted cheese and deep-fry them until golden and crunchy, they become something truly special.

The contrast in this dish is what makes it so exciting. The koftas are crispy on the outside, gooey with melted cheese on the inside, and sitting in a velvety, spiced malai gravy. It is a fusion of traditional Indian flavours with a modern twist, and it proves that experimenting in the kitchen sometimes leads to the best results.

Ingredients

Ingredients for the Koftas

• 10–12 button mushrooms (stems removed, caps separated)
• 100 g mozzarella cheese (grated)
• 1 teaspoon chilli flakes
• 1 teaspoon mixed Italian herbs or oregano
• ½ teaspoon black pepper powder
• Salt to taste

For the Tempura Batter

• ½ cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• Ice-cold sparkling water (as needed)
• Salt to taste
• A pinch of turmeric powder (for colour)
• Oil for deep frying

For the Malai Gravy

• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon cashew paste (soak 10–12 cashews and grind into paste)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 bay leaf
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• 1 teaspoon garam masala
• 1 cup fresh cream (malai) or heavy cream
• 1 tablespoon butter or ghee
• Salt to taste
• Fresh coriander for garnish

How to Make Cheesy Mushroom Malai Kofta

1: Prepare the Stuffed Mushrooms

Prepare the Filling

First, combine grated mozzarella cheese, chilli flakes, mixed herbs, black pepper, and a pinch of salt in a bowl. Mix everything well so that the flavours combine evenly.

Stuff the Mushrooms

Next, carefully fill each mushroom cap with the prepared cheese mixture. Press the filling gently so that it stays securely inside the mushroom.

Steam the Mushrooms

Then place the stuffed mushrooms in a steamer and steam them for about 5 minutes. This step softens the mushrooms slightly and melts the cheese inside.
After steaming, allow the mushrooms to cool completely before moving to the next step.

2: Prepare the Tempura Batter

In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and turmeric powder.

Gradually add ice-cold sparkling water while whisking continuously. As a result, you will obtain a smooth, lump-free batter with medium thickness. The cold water helps create a light and crispy coating after frying.

3: Coat and Fry the Mushrooms

Coat the Mushrooms

Once the mushrooms have cooled, dip them into the prepared tempura batter. Ensure that each mushroom is evenly coated.

Deep Fry

Meanwhile, heat oil in a deep frying pan. Once the oil is hot enough, gently drop the coated mushrooms into the oil. Fry them until they turn golden brown and crispy on all sides.

After frying, transfer them onto paper towels to absorb excess oil.

4: Prepare the Malai Gravy

Prepare the Masala Base

First, heat butter or ghee in a pan. Then add cumin seeds and bay leaf.

Next, add the finely chopped onions and sauté until they turn golden brown. After that, add ginger-garlic paste and cook for about a minute until aromatic.

Now add the tomato puree, turmeric powder, coriander powder, red chilli powder, and salt. Stir well and cook until the oil begins to separate from the masala.

Add Creaminess

Then add the cashew paste and cook for about 2–3 minutes. Afterwards, pour in the fresh cream and mix well. Allow the gravy to simmer for 5–7 minutes until it thickens and becomes rich and creamy.

Final Seasoning

Finally, sprinkle garam masala, mix gently, and turn off the heat.

5: Assembly and Serving

Just before serving, place the deep-fried stuffed mushroom koftas into the prepared malai gravy.

Finally, garnish with freshly chopped coriander and an extra drizzle of cream for a luxurious finish.

Serving Suggestions

Serve this delicious Cheesy Mushroom Malai Kofta with:

• Butter naan
• Paratha
• Jeera rice
• Steamed basmati rice

The crispy tempura coating contrasts beautifully with the creamy gravy and the molten cheese centre, making every bite indulgent.

Why This Recipe Works

Unique Stuffing

The cheesy mushroom filling creates a delightful surprise in every bite.

Tempura Crunch

Because of the tempura batter, the koftas develop a light yet crispy texture, making the dish feel gourmet.

Innovative Fusion

The Japanese tempura technique adds an airy crunch, while the Indian malai gravy provides rich flavours.

Cheese Explosion

The melted mozzarella inside the mushroom creates a gooey and satisfying centre.

Balanced Flavours

Finally, the rich gravy perfectly balances the crisp mushrooms, resulting in a dish that is indulgent yet comforting.

This Cheesy Mushroom Malai Kofta recipe shows how a simple idea—stuffing mushrooms with spiced mozzarella and frying them—can transform into a creative fusion dish. Furthermore, it celebrates the harmony of traditional Indian flavours and modern cooking techniques.

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