Indian

Malai Kofta

Name: Malai Kofta
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium potatoes (boiled and mashed); 1 cup grated paneer; 2 tbsp cornstarch; 1/2 cup cashew paste; 2 cups tomato puree; 1/4 cup heavy cream

Deep-fried potato and paneer balls in a rich, creamy curry.

60 minutes

Serves 4

Dinner

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Make Kofta Dough: In a large bowl, combine the mashed potatoes, grated paneer, cornstarch, 1/2 tsp salt, and a pinch of cardamom powder. Knead into a smooth dough.

2
Shape and Fry Koftas: Divide the dough into ping-pong sized balls (koftas). Heat oil in a deep fryer or wok to 350°F (175°C). Deep fry the koftas in small batches until deeply golden brown. Drain on paper towels and set aside.
3
Prepare the Gravy Base: Heat 2 tbsp butter in a large pan. Sauté 1 finely diced onion until soft. Add 1 tbsp ginger-garlic paste and cook for 1 minute.
4
Simmer the Masala: Pour in the tomato puree, 1 tsp coriander powder, and 1/2 tsp Kashmiri chili powder. Cook over medium heat for 15 minutes until the sauce thickens and deepens in color.
5
Add Cashew & Cream: Stir in the cashew paste and cook for another 5 minutes. Lower the heat and mix in the heavy cream and 1/2 tsp garam masala. Season with salt and a pinch of sugar to balance the acidity.
6
Serve: The koftas are delicate and will dissolve if left in the gravy too long. To serve, place the warm koftas in a serving dish and pour the hot gravy over them. Garnish with a swirl of cream.

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