A festive curry with tropical sweetness, makhmali texture, and South Indian warmth!

There’s something about Diwali that makes me want to cook dishes that feel a little extra special — something creamy, comforting, and full of color.

This Pineapple Coconut Makhmali Kofta brings all of that to the table — a beautiful blend of warmth, celebration, and that touch of creativity that turns simple ingredients into something truly festive. 💛

WATCH HOW TO MAKE PINEAPPLE COCONUT MAKHMALI KOFTA:

When festive cooking meets comfort, this dish feels like the perfect celebration.

Soft makhmali paneer-potato koftas filled with a sweet and spicy pineapple-coconut mix come together in a rich onion-tomato-cashew gravy, finished with a fragrant South Indian–style coconut tadka that takes it one notch higher.

It’s creamy, vibrant, and full of warmth — the kind of dish that instantly brings Diwali to your table. ✨

If you like this, please try my other recipes:

• Nargisi Kofta In Cashew Kewra Gravy
• Makhmali Malai Kofta
• Paneer Pineapple In Pistachio Gravy
• Thai Mixed Vegetables

5 from 1 vote

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Pineapple Coconut Makhmali Kofta

Prep Time

30 mins

Cook Time

30 mins

 

Pineapple Coconut Makhmali Kofta — a festive favorite that brings together soft paneer-potato koftas filled with a sweet and spicy pineapple-coconut mix, resting in a creamy onion-tomato-cashew gravy, and finished with a sizzling South Indian–style coconut tadka that takes it all one notch higher. 💛

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: party

Custom Category: Curries, Dinner, Diwali, Indian Main Course, Lunch, Main Course

Servings: 8

Calories: 151 kcal

Author: Nidhi Bothra

Ingredients

Kofta Filling:

• 1/3 cup fresh pineapple , finely chopped
• 1 tsp oil
• 1 tsp green chilies , finely chopped
• 1/2 tsp ginger , grated
• 2 tbsp grated coconut , fresh or frozen
• 1 tbsp cashews , finely chopped
• salt , to taste
• 1/4 tsp black pepper

Kofta Base:

• 1/2 cup paneer , grated
• 1/2 cup potatoes , boiled and grated
• 1½ - 2 tbsp all purpose flour , adjust for binding
• salt , to taste
• 1/4 tsp black pepper
• pinch garam masala
• cornstarch , for coating
• oil , for frying

Gravy Base:

• 1 1/2 tbsp Oil – 1½ tablespoons
• 1 Whole spices – 1 bay leaf ½ teaspoon cumin seeds, small stick cinnamon
• 3 medium onions , chopped
• 1 tbsp ginger-garlic-green chilies , finely chopped
• 4 medium tomatoes , chopped
• 8-10 cashews
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• salt , to taste
• 1/4 cup water , as needed
• 2 tbsp yogurt

Gravy:

• 1 tbsp butter
• 1/2 tsp kashmiri red chili powder , mixed with 1 tbsp water
• 1/2 tsp garam masala
• 1 tsp kasoori methi , crushed
• 1/2 tsp sugar
• 1/2 cup coconut milk
• salt , to taste

Tadka:

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp split white urad dal (split matpe beans)
• 6-7 curry leaves
• 1 tsp grated coconut , fresh or frozen

Instructions

Pineapple-Coconut Filling:

1. Heat oil in a pan. Add green chili and ginger; sauté briefly. Add pineapple and cook till the moisture evaporates. Stir in coconut, cashews, salt, and pepper, cook another minute, then set aside to cool.

Kofta:

1. Mash paneer till soft and smooth. Add potatoes, salt, pepper, and garam masala. Mix gently, adding all-purpose flour a little at a time until the mixture holds together but stays soft.

2. Divide into small portions, flatten slightly, and fill with the pineapple-coconut mixture. Seal, roll into smooth balls, coat lightly with cornflour, and fry until golden brown. Keep aside.

Gravy Base:

1. Heat oil, add whole spices, and let them sizzle. Add onions and sauté till light golden. Add the aromatics and cook till fragrant. Add tomatoes, cashews, and all the spices with salt.
2. Pour in a splash of water, cover, and cook 5–6 minutes until everything softens.
3. Cool the mixture completely, then blend with yogurt into a smooth, creamy paste.

Gravy:

1. Melt butter in a pan and add the Kashmiri red chili mixture. Once it starts sizzling, pour in the blended gravy.

2. Add salt, pepper, sugar, garam masala, and kasoori methi. Bring to a boil.

3. Add coconut milk, simmer for one minute, and switch off the gas. The gravy should be creamy and glossy.

Tadka:

1. Heat oil, add mustard seeds, and let them crackle. Add urad dal and sauté till golden. Add curry leaves and grated coconut; let them sizzle briefly, then remove from heat.

Assemble:

1. Spoon hot gravy into a serving bowl. Place the fried koftas gently in the gravy.

2. Drizzle the prepared tadka over the top and serve immediately. Pair this curry with jeera rice, soft naan, or flaky lachha parathas.

Recipe Video

Nutrition Facts

Pineapple Coconut Makhmali Kofta

Amount Per Serving

Calories 151 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 13mg4%

Sodium 46mg2%

Potassium 323mg9%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 5g6%

Protein 4g8%

Vitamin A 705IU14%

Vitamin C 33mg40%

Calcium 103mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.