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Malai Kofta
Creamy paneer and potato balls get fried golden, then simmered in a luxurious tomato-cream sauce infused with warm garam masala and crushed cashews. The contrast between the soft, melting koftas and silky gravy creates pure comfort in every bite. Perfect for special dinners or when you want to impress with restaurant-quality Indian cuisine at home.
Prep time
30 minutes
Cook time
25 minutes
Total time
55 minutes
Servings
4
Ingredients
- 2 potatoes, boiled and mashed
- 100g paneer, grated
- 2 tbsp cornflour
- 1/4 cup cashews, ground
- 1 onion, chopped
- 2 tomatoes, pureed
- 1/2 cup cream
- 1 tsp garam masala
- 2 tbsp oil
- Oil for deep frying
- Salt to taste
Instructions
- Mix mashed potatoes, grated paneer, cornflour, and a pinch of salt together to form a smooth dough.
- Shape the mixture into small round dumplings (koftas).
- Heat oil for deep frying and fry the koftas until golden brown. Set aside on paper towels to drain.
- In a pan, heat 2 tbsp oil and sauté the chopped onions until golden.
- Add the tomato puree and garam masala. Cook until the mixture thickens and oil separates.
- Stir in the heavy cream and ground cashews. Simmer for 5 minutes until the gravy is rich and creamy.
- Season with salt to taste.
- Add the fried koftas to the gravy just before serving to keep them crispy.
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