Malai Kofta

🧂 Ingredients

• 200 g Paneer(Crumbled or finely grated)
• 200 g Potatoes(Boiled until tender, peeled, and mashed very smoothly)
• 2 tbsp Cornstarch (or all-purpose flour)(For binding the kofta mixture)
• 12-16 pieces Raisins(Optional, for stuffing inside koftas)
• 50 g Cashews(Soaked in warm water for 30 minutes, then blended into a smooth paste)
• 2 medium Onions(Finely chopped or pureed)
• 400 g Tomatoes(Pureed (fresh or canned))
• 1 tbsp Ginger-garlic paste
• 1-2 pieces Green chilies(Finely chopped, adjust to spice preference)
• 100 ml Heavy cream (or malai)(Plus more for garnish)
• 1 tsp Garam masala
• 1 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Red chili powder(Adjust to spice preference)
• to taste Salt
• for frying Oil or Ghee
• 2 tbsp Oil or Ghee(For the gravy base)
• as needed Water
• for garnish Fresh cilantro

👨‍🍳 Instructions

1. 1

   Prepare the Kofta mixture: In a large bowl, combine the crumbled paneer, mashed potatoes, and cornstarch. Season with a pinch of salt. Mix thoroughly until a cohesive dough forms. If the mixture is too sticky, add a little more cornstarch. Divide the mixture into equal portions (about 8-10). Flatten each portion, place a raisin in the center (if using), and carefully shape into smooth, round balls. Ensure they are well-sealed to prevent the stuffing from coming out.

   ⏱️ 20 minutes
2. 2

   Deep fry the koftas: Heat oil or ghee in a deep pan or kadai over medium heat until it reaches approximately 175°C (350°F). Carefully slide 3-4 koftas into the hot oil, ensuring not to overcrowd the pan. Fry them, turning gently, until they are evenly golden brown and crisp on all sides. This should take about 5-7 minutes. Remove the fried koftas with a slotted spoon and drain them on paper towels. Repeat with the remaining koftas.

   ⏱️ 15 minutes
3. 3

   Prepare the gravy base: In a separate pan, heat 2 tablespoons of oil or ghee over medium heat. Add the chopped onions and sauté until they turn translucent and lightly golden, about 5-7 minutes. Add the ginger-garlic paste and chopped green chilies, and sauté for another minute until fragrant. Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

   ⏱️ 10 minutes
4. 4

   Add tomato and cashew paste: Pour in the tomato puree and the cashew paste. Cook the mixture, stirring occasionally, until the oil begins to separate from the sides of the pan, indicating that the tomatoes and cashews are well-cooked. This may take about 10-12 minutes. This step is crucial for developing the flavor and texture of the gravy.

   ⏱️ 12 minutes
5. 5

   Finish the gravy: Stir in the garam masala and 100ml of heavy cream. Mix well and simmer the gravy for 2-3 minutes until it thickens slightly and the flavors meld. Adjust salt if needed. If the gravy is too thick, add a little warm water to reach your desired consistency.

   ⏱️ 5 minutes
6. 6

   Assemble and serve: Gently place the fried koftas into the prepared gravy just before serving. Do not overcook them in the gravy, as they can become soggy. Garnish with a swirl of extra cream and fresh chopped cilantro. Serve hot with naan, roti, or rice.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the koftas, ensure the paneer and potato mixture is not too wet, or the balls will be difficult to shape and fry. A good binding is key to prevent them from falling apart.
• ✓Fry the koftas in batches to maintain the oil temperature and ensure even browning. Overcrowding the pan will lead to unevenly cooked koftas.
• ✓The step where the oil separates from the tomato-cashew mixture is vital for a rich and flavorful gravy. Don't rush this process.
• ✓Add the koftas to the gravy only at the very last moment before serving to keep them crisp. They will absorb the gravy and soften if left in for too long.
• ✓This dish is rich and decadent, often served during celebrations or special meals.

🔄 Variations

• Add finely chopped mixed vegetables (like carrots, peas, beans) to the kofta mixture for added texture and nutrition.
• Omit the raisins for a simpler kofta.
• For a vegan version, use firm tofu instead of paneer, and a cashew or almond cream instead of dairy cream. Ensure the kofta binder is vegan (e.g., chickpea flour instead of cornstarch).

🥗 Nutrition

Per serving