Malai Kofta

Love Indian food? This Malai Kofta recipe makes soft paneer and potato dumplings in a rich, creamy tomato-cashew gravy that's perfect for dinner.

Ingredients

• 350 grams paneer
• 2 medium potatoes
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red chili powder
• 3 tablespoons finely chopped cilantro
• 0.5 liter oil for deep frying
• 2 tablespoons ghee
• 1 medium onion
• 2 cloves garlic
• 1-inch ginger
• 1 large tomato
• 0.5 cup raw cashews
• 0.5 cup water
• 0.75 cup full-fat milk
• 0.25 cup heavy cream
• 1 tablespoon sugar
• 0.5 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 0.5 teaspoon garam masala
• 0.5 teaspoon cardamom powder
• 0.25 teaspoon fenugreek leaves

Instructions

1. Wash 2 medium potatoes and boil them until tender. Peel the skin off and mash them thoroughly in a large bowl. Ensure there are no lumps.
2. Grate 350 grams paneer and add it to the mashed potatoes. Add 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 teaspoon red chili powder, 3 tablespoons finely chopped cilantro, and 0.5 cup all-purpose flour. Gently mix everything together to form a soft dough. Be careful not to overmix.
3. Divide the dough into 16 equal portions. Roll each portion into a smooth, oval or round kofta without any cracks. Set aside.
4. Heat 0.5 liter oil in a deep pan or kadai over medium heat for deep frying. To test if the oil is hot enough, drop a small piece of dough; it should sizzle and rise slowly.
5. Carefully slide 4-5 koftas into the hot oil at a time. Fry them on all sides until they turn golden brown. Remove with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining koftas.
6. To prepare the gravy, finely chop 1 medium onion. Peel and finely chop 2 cloves garlic and 1-inch ginger. Wash and finely chop 1 large tomato.
7. Soak 0.5 cup raw cashews in 0.5 cup hot water for 15-20 minutes. Drain the cashews and make a fine paste using a blender with a little fresh water if needed.
8. Heat 2 tablespoons ghee in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and cook until it turns translucent, about 5-7 minutes.
9. Add the finely chopped garlic and ginger. Cook for 1-2 minutes until their raw smell disappears.
10. Add the finely chopped tomato and cook until it softens and the ghee starts to separate from the sides, about 8-10 minutes.
11. Add 0.5 teaspoon turmeric powder, 1 teaspoon ground coriander, 0.5 teaspoon red chili powder, and 1 teaspoon salt. Stir well and cook for 2-3 minutes.
12. Add the prepared cashew paste to the pan. Mix well and cook for 3-4 minutes, stirring continuously to prevent sticking.
13. Stir in 0.75 cup full-fat milk and 0.25 cup heavy cream. Mix thoroughly and bring the gravy to a gentle simmer. Cook for 5-7 minutes, allowing it to thicken slightly.
14. Add 1 tablespoon sugar, 0.5 teaspoon garam masala, 0.5 teaspoon cardamom powder, and 0.25 teaspoon fenugreek leaves (crush them between your palms before adding). Mix well and simmer for another 2-3 minutes.
15. Just before serving, gently add the fried koftas to the warm gravy. Cook for 2-3 minutes, allowing them to absorb some of the gravy. Do not overcook as the koftas might break.
16. Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.

View the interactive Malai Kofta recipe