Malai Kofta
This vegetarian Malai Kofta features tender potato and paneer dumplings simmered in a rich, creamy, and mildly spiced tomato-cashew gravy. It's a comforting and flavorful dish perfect for a special meal.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 701 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
kofta
- 300 gpotato, boiled and mashed
- 200 gpaneer, grated
- 2 tbspcornstarch
- 1 tspginger, grated
- 1 pcsgreen chili, finely chopped
- 2 tbspfresh cilantro, chopped
- 0.5 tspsalt
- 4 cupoil, for deep frying
gravy
- 2 tbspghee
- 1 pcsyellow onion, finely chopped
- 1.5 tbspginger garlic paste
- 2 pcstomato, pureed
- 0.5 cupcashew, soaked in warm water for 15 minutes and pureed
- 0.5 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspgaram masala
- 0.5 tspred chili powder
- 1 tspsugar
- 1 tspsalt
- 1 cupwater
- 0.25 cupheavy cream
- 1 tspkasuri methi, crushed
Equipment
slotted spoon · blender · large bowl · kadai · heavy-bottomed pan
The method
Step by step
- 1
Combine the mashed potato, grated paneer, cornstarch, grated ginger, chopped green chili, chopped fresh cilantro, and salt in a large bowl.
About 5 min
Cook’s note: Ensure the potatoes are completely cool before mixing to prevent a sticky dough.
- 2
Mix thoroughly to form a smooth, firm dough.
About 3 min
- 3
Divide the mixture into 16-18 equal portions and gently roll them into smooth, crack-free balls.
About 10 min
Cook’s note: If the mixture is too sticky, add a little more cornstarch.
- 4
Heat oil for deep frying in a heavy-bottomed pan or kadai over medium heat until it reaches 170-180°C (340-350°F).
About 5 min
Cook’s note: Test the oil by dropping a tiny piece of the mixture; it should sizzle and rise slowly.
- 5
Carefully fry the koftas in batches, turning occasionally, until they are golden brown and cooked through.
About 10 min
Cook’s note: Do not overcrowd the pan, as this will lower the oil temperature and make the koftas absorb too much oil.
- 6
Remove the fried koftas with a slotted spoon and drain them on paper towels.
About 1 min
- 7
For the gravy, heat ghee in a separate pan over medium heat.
About 1 min
- 8
Add the finely chopped yellow onion and sauté until it turns translucent and light golden.
About 8 min
Cook’s note: Sautéing the onions well is crucial for a good gravy base.
- 9
Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant.
About 2 min
- 10
Add the pureed tomato and cook, stirring occasionally, until the mixture thickens and the ghee separates from the sides.
About 7 min
- 11
Stir in the turmeric powder, coriander powder, garam masala, red chili powder, sugar, and salt.
About 1 min
- 12
Cook the spices for 1-2 minutes, adding a splash of water if the mixture becomes too dry.
About 2 min
- 13
Pour in the pureed cashew paste and water, mix well, and bring the gravy to a gentle simmer.
About 3 min
- 14
Reduce the heat to low, cover the pan, and simmer for 5-7 minutes, allowing the flavors to meld.
About 7 min
- 15
Stir in the heavy cream and crushed kasuri methi, then cook for another 2 minutes.
About 2 min
Cook’s note: For a smoother gravy, you can blend it with an immersion blender before adding cream and kasuri methi.
- 16
Gently add the fried koftas to the simmering gravy just before serving.
About 1 min
Cook’s note: Adding koftas too early can make them soggy.
- 17
Serve hot with naan, roti, or rice.
Per serving
Nutrition
- Calories
- 701.4kcal
- Protein
- 15.2g
- Carbs
- 31.5g
- Fat
- 59.1g
- Fibre
- 4.7g
- Sugar
- 7.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Malai Kofta and gravy separately in airtight containers in the refrigerator.
Gently reheat the gravy on the stovetop or in the microwave. Add the koftas to the warm gravy just before serving.
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