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Dakota Delights

Dakota Delights

Dakota-Delights Logo on a transparent background. Cute white kawaii kitty cat with a white chef hat on.

Dakota Delights

Skull Shaped Malai Kofta

Skull Shaped Malai Kofta

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This Skull-Shaped Malai Kofta turns a beloved Indian restaurant favorite into a spooky showstopper! Crispy golden potato-and-paneer “skulls” are shaped by hand or molded, then simmered in a rich, creamy tomato-cashew sauce that’s spiced to perfection. Each bite is indulgent, silky, and comforting — with just the right hint of playful Halloween flair. Whether you’re hosting a fall dinner party, planning a themed night in, or just love creative comfort food, this eerie-yet-elegant recipe will thrill your taste buds and your guests. Deliciously haunting, beautifully aromatic, and totally vegetarian — this is malai kofta with a wicked twist.

Skull Shaped Malai Kofta dish by Dakota-Delights. Jasmine rice topped with tomato curry and golden potato paneer shaped into a skull on the top. In a white bowl on a copper table.
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WHY YOU'LL LOVE THIS RECIPE

  • A spooky twist on tradition: Classic North Indian malai kofta gets a Halloween-ready makeover with adorable (and slightly eerie) skull-shaped dumplings.

  • Creamy, rich, and flavorful: The silky tomato-cashew curry is luxuriously smooth, perfectly spiced, and balanced with a hint of sweetness.

  • Crowd-pleasing comfort food: Even skeptics of “themed” food will love the melt-in-your-mouth texture and cozy Indian flavors.

  • Fun to make and serve: Shaping the kofta into skulls is surprisingly easy — a great activity for cooking with kids.

  • Customizable: Make it mild and creamy or kick up the heat — it’s delicious either way, and fully vegetarian-friendly.

Skull Shaped Malai Kofta completed, over rice in a white bowl. Festive and delicious Halloween Meal. Spiced potato and paneer skulls over a creamy tomato curry.

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PRO TIPS

When I created this malai kofta recipe, I knew I wanted that perfect balance — a rich, creamy curry that feels restaurant-worthy, but made simple enough for a cozy night at home. The kofta needed to be soft, melt-in-your-mouth on the inside, yet hold their shape beautifully in the sauce (especially with the fun little skull shape!).

  • Use starchy potatoes: Russet potatoes give the kofta their tender texture and help them bind without becoming dense.

  • Don’t overmix the dough: Mix just until everything comes together — overmixing can make the kofta heavy.

  • Keep the temperature steady: Frying or baking too hot can brown the outside before the inside is fully set.

  • Blend your gravy smooth: Use a blender for that silky, restaurant-style finish — it’s worth the extra couple minutes!

  • Add cream at the end: Stirring it in last keeps the sauce luxuriously rich and prevents it from splitting.

KEY INGREDIENTS

Malai Kofta ingredients on a wooden cutting board and granite countertop. potato, onion, green bell pepper, cilantro, ginger, garlic, cashews, paneer, butter, heavy cream, diced fire roasted tomato with green chili, honey, and spices

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These are the main ingredients you need for making skull shaped malai kofta.  Find the full ingredients and measurements in the recipe card below

Potatoes: The base of your kofta balls (or skulls!). They give that soft, creamy interior and help hold everything together. Yukon Gold or Russet potatoes work best for a fluffy texture.

Paneer: Adds richness and a bit of chew to balance the potatoes. It gives the kofta that signature “melt-in-your-mouth” feel.

Green Chili (or Bell Pepper): Brings a subtle warmth and brightness. You can swap with a bit of finely chopped bell pepper for a milder flavor.

Spices (garam masala, turmeric, coriander, cumin): These create the aromatic backbone of both the kofta and the sauce. Toasting them in the pan wakes up their flavor and releases that irresistible Indian kitchen smell.

Cashews: The secret to the silky, creamy gravy — they blend right into the sauce and make it feel decadent without needing tons of cream.

Tomatoes: Form the tangy, slightly sweet base of the curry. Use ripe, juicy ones (or canned if needed) for balanced flavor.

Cream: Finishes the sauce with a velvety texture and mellow sweetness — that final swirl makes all the difference.

Butter & Oil: Butter adds flavor; oil keeps it from burning. Together, they give you that glossy, restaurant-style curry finish.

Salt & Sugar: Just a touch of sugar balances the acidity of the tomatoes, while salt ties everything together.

Cilantro: Brightens flavor, adds freshness, and a pop of color!

VARIATIONS TO TRY

Have more fun with your skull shaped malai kofta with these variations / additions!

  • Drizzle Yogurt onto curry for a nice tang and presentation

  • Make it vegan: Swap paneer for firm tofu and use coconut cream or cashew cream in the sauce instead of dairy. It’s still creamy and rich, with a subtle nuttiness.

  • Stuffed kofta: Hide a little surprise inside each skull! Fill the centers with chopped nuts or even a cube of paneer for extra texture.

  • Add veggies: Finely grated carrots, peas, or spinach can be mixed into the kofta base for a colorful, nutrient-packed twist. Carrot could also be cooked with the onion and blended into the sauce for more vitamins and flavor!

  • Turn up the heat: Add extra green chili or a pinch of red chili powder to make the sauce spicier — great for those who love bold flavor.

  • Make it nut-free: Skip the cashews and use sunflower seeds to achieve that same luscious texture.

  • Play up the Halloween theme: Use black serving bowls or drizzle cream in a spooky spider web on top before serving — eerie, elegant, and fun!

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Skull Shaped Malai Kofta completed, over rice in a white bowl. Sitting on a copper table. Spiced potato and paneer skulls over a creamy tomato curry .

HOW TO MAKE

Below I’ve highlighted proportions with step-by-step process images, along with instructions for making skull shaped malai kofta. You can find the full set of instructions in the recipe card below.

potatoes cut and boiling in a pan.
1
bay leaf, cinnamon stick, whole cloves, and whole green cardamom
2
  1. Prep ingredients according to recipe card. Boil potatoes until fork tender.
  2. While potatoes boil, add 1 tbsp neutral oil, cinnamon, bay leaf, cardamom, cloves, and caraway seeds to pan. Toast for a few seconds to open up the flavors.
Diced onion added to the olive oil and seasoning
3
Diced fire roasted tomatoes with green chilis, cashews, and water added to onions and seasonings
4

3. Add onion, garlic, and ginger and cook for 2 minutes. Do not fully cook onion.

4. Add tomato, green chili, cashews, and water. Cover and cook for 10-12 minutes until onion, tomato and pepper are soft.

Kofta ingredients in a large bowl ready for mixing.
5
Kofta shaped like a skull, large round head that comes down as a jaw. Circle indentions for eyes and inverted triangle indentions for nose.
6

5.While sauce is simmering, peel and mash potatoes. Preheat oven to 375. Air Fryer Setting preferred. (If you’re like me and hate frying the kofta on the stovetop. Traditionally kofta are fried!) Add the rest of your kofta ingredients to the bowl and mix. 

6. Shape koftas into skulls.  I made 9. Air fry on 375 for 10 minutes, rotate the pan, air fry for 8 more minutes, switch to broil- low and broil for 4 minutes for golden tops. 

Cinnamon stick removed and all other curry ingredients added to a blender.
7
butter and olive oil melting in a large pan.
8

7.While kofta is cooking, remove cinnamon from curry, add the rest of the curry to blender. (I use a vitamix so it’s safe to put the curry in while hot. If you do not use a vitamix allow the curry to cool for about 10 minutes.) Blend until smooth and creamy.

8. In the same curry pan from earlier, melt butter and 1 tbsp of neutral oil. 

Curry sauce added to pan and other seasonings added.
9
curry sauce with cardamom powder sprinkled over the top.
10

9. Add sauce to pan (pro tip, strain sauce so you don’t bite on a whole clove later) Add kashmiri/ chili, salt, sugar, garam masala, and fenugreek. Cook for 2-3mins.

 

10. Add cream and stir, sprinkle cardamom powder over the top.

Skull Shaped Malai Kofta completed, over rice in a white bowl. Festive and delicious Halloween Meal. Spiced potato and paneer skulls over a creamy tomato curry.
12

 Scoop Rice into pan, pour curry over the top, set kofta on top. Sprinkle in black sesame seeds to make the skull more prominant.

 

Optional: Drizzle yogurt sauce over curry, add cilantro to top.

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Skull Shaped Malai Kofta dish by Dakota-Delights. Jasmine rice topped with tomato curry and golden potato paneer shaped into a skull on the top. In a white bowl on a copper table.

Skull Shaped Malai Kofta

A festive take on the classic Indian dish! Soft, skull-shaped kofta simmered in a rich, creamy curry. Sweet and seasoned! Perfect for a Halloween dinner or a themed party.
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: Fall, Vegetarian, Winter
Prep Time: 30 minutes
Cook Time: 36 minutes
Total Time: 1 hour 6 minutes
Servings: 4 people

Equipment

  • 1 cutting board
  • 1 chef knife
  • 1 large bowl
  • 1 large pan
  • 1 medium pot
  • 1 blender
  • 1 strainer

Ingredients

For Curry

  • 1 tbsp neutral oil (avocado or olive)
  • 1 whole bay leaf
  • 1 whole cinnamon stick
  • 4 whole cardammon (green)
  • 3 whole cloves
  • 1 tsp caraway seeds / shahi jeera (whole)
  • 6-7 cloves garlic (chopped)
  • 1 ¼ tbsp ginger (rough chopped)
  • 1 large yellow onion (chopped)
  • 1 can Muir Glen fire roasted tomato with green chili (or 1 can tomatoes and 1 whole chili)
  • 1 c water
  • ⅛ c cashews (whole or chopped)
  • 2 tbsp butter
  • 1 tsp neutral oil (avocado or olive)
  • 1 tsp coriander powder
  • ¼ tsp chili powder (kashmiri / korean flakes / or regular)
  • ½ tsp salt
  • ½ tsp honey
  • ⅛ tsp garam masala
  • 2 tsp dried fenugreek leaves
  • 1 pinch cardamom powder
  • 3 tbsp heavy cream / half & half

For Kofta

  • 2 russet potatoes (chopped into quarters/eighths)
  • 1 c paneer (grated)
  • 1 tbsp ginger (minced)
  • 1 ½ tbsp cilantro (chopped)
  • 1 green chili or ¼ green bell pepper (chopped)
  • 1 tbsp cashews (chopped)
  • 1 tbsp golden raisen (chopped)
  • 1½ tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp white pepper powder
  • ¼ tsp cardamom powder

Optional Garnish

  • black sesame seeds
  • yogurt
  • cilantro

Instructions 

  1. Prep ingredients. Boil 2 russet potatoes until fork tender (approximately 12 minutes)
  2. While potato is boiling, heat 1 tbsp neutral oil on medium. Add 1 whole bay leaf, 1 whole cinnamon stick, 4 whole cardammon, 3 whole cloves, 1 tsp caraway seeds / shahi jeera. Let spices sizzle for about 30 seconds to activate.
  3. Add 6-7 cloves garlic, 1 ¼ tbsp ginger , 1 large yellow onion to seasoning mix. Sauté for 2 minutes, do not brown or fully soften the onion.
  4. Add 1 can Muir Glen fire roasted tomato with green chili, ⅛ c cashews, and 1 c water. Cover and cook for 10-12 minutes until the onion, tomato and chili is fully softened. Let cool for 10 minutes. [1]
  5. While curry cools for 10 minutes, peel and mash your potatoes. Add 1 c paneer, 1 tbsp ginger, 1 ½ tbsp cilantro, 1 green chili or ¼ green bell pepper, 1 tbsp cashews, 1 tbsp golden raisen, 1½ tbsp cornstarch, ½ tsp salt, ¼ tsp white pepper powder, ¼ tsp cardamom powder. Mix all ingredients until combined. Be careful not to overmix. [2]
  6. If you are like me and don't enjoy deep frying, Preheat oven (Preferably on air fryer setting) to 375 °F
  7. Shape 9 koftas into skull shape. Use your finger to press eyes into the balls, use your finger and a fork or toothpick to create inverted triangles for noses.
  8. Air Fry: 10 minutes, rotate pan, 10 minutes, switch to broil (low) for 4 minutes for attractive golden tops.
    Fry: Heat neutral oil (ideally avocado oil, peanut oil for cost efficiency) to 350 °F . Above 375 your kofta will break. Fry 2-5 minutes until golden brown
    Bake: As a last resort you can totally bake the kofta on 400 °F. cook for 15-30 mins.
  9. Remove cinnamon stick from curry. Blend curry sauce until smooth. In the same pan you started the curry turn heat on medium and add 2 tbsp butter and 1 tsp neutral oil. Allow butter to melt and add sauce back to pan, pouring over a strainer. Mix for approximately 2 minutes.
  10. Add 1 tsp coriander powder, ¼ tsp chili powder, ½ tsp salt, ½ tsp honey, ⅛ tsp garam masala, 2 tsp dried fenugreek leaves. Cook 2-3 minutes.
  11. Reduce heat to med-low. Add 3 tbsp heavy cream / half & half. Cook for 2-3 minutes. Sprinkle 1 pinch cardamom powder over the top.
  12. When kofta is done cooking add black sesame seeds to the eyes and nose for depth/decoration.
  13. Pour curry over plate or onto rice, add a drizzle of plain yogurt or tzitziki if you want to be fancy. Add kofta to top, sprinkle cilantro over the top if desired.

Notes

  1. Allow curry to cool before placing in blender so you don't leech microplastics into your food.
  2. Overmixing the kofta can result in overly dense and chewy koftas. Plus, it's time consuming for no reason. 

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MAKE AHEAD INSTRUCTIONS

Make Ahead:

-You can prepare both the kofta and the sauce a day in advance. Keep the fried (or baked) kofta separate from the gravy until just before serving so they stay crisp and don’t soak up too much sauce. Store the sauce in an airtight container in the fridge — it reheats beautifully with a splash of water or milk to loosen it up.

To Freeze the Kofta:
Shape the kofta (or skulls!) and place them on a parchment-lined tray. Freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to cook, thaw in the fridge overnight and fry or bake as usual.

To Freeze Cooked Kofta:
You can also freeze them after frying — just let them cool completely first. Reheat in the oven or air fryer before adding to the sauce.

To Freeze the Sauce:
The malai (cream) can separate a bit when frozen, so if you plan to freeze the sauce, do it before adding the cream. Add the cream fresh after reheating for the best texture.

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Storage: 

-Leftovers keep in the fridge for 2–3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to bring the sauce back to its silky consistency.

Skull Shaped Malai Kofta completed, over rice in a white bowl. Sitting on a copper table. Spiced potato and paneer skulls over a creamy tomato curry .

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FREQUENTLY ASKED QUESTIONS

Frying: How do I keep my kofta from breaking in the oil?
Make sure your mixture isn’t too wet — if it feels sticky, add a spoonful of cornstarch or more mashed potato. Also, don’t overcrowd the pan, and let the oil heat fully before frying.

Why did my sauce separate or look oily?
That can happen if the heat is too high after adding cream. Turn the burner down to low and stir the cream in gently at the end for a smooth finish.

Can I make this without nuts?
Yes! Swap the cashews for sunflower seeds or use a bit of heavy cream or coconut milk for the same creamy effect.

What do I serve malai kofta with?
It’s perfect with naan, basmati rice, jeera rice, or even paratha. For a Halloween party platter, try serving the “skull koftas” on top of a deep orange curry — it looks festive and fun!

Can I double the recipe?
Absolutely. Malai kofta scales beautifully — just make sure to fry in batches so everything cooks evenly.

Brown Sugar Dijon Glazed Ham Steak, Pumpkin Shaped Dinner Roll, and Chef Level Mashed Potatoes on a white plate and blue and white place mat.

MORE RECIPES TO TRY

Try my pumpkin shaped dinner rolls! Another spooky season favorite.

If you’ve tried this _this recipe title_ recipe, then don’t forget to rate it and let me know how it went for you in the comments below. I love hearing from you!

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Meet Dakota

Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.

 I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.

My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!

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