Classic Malai Kofta
Traditional dish · Indian
Rich and creamy Indian dumplings made from paneer and potato, simmered in a velvety tomato and cashew-based gravy. A quintessential North Indian delicacy.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Paneer200g
- Potatoes2 medium
- All-purpose flour2 tbsp
- Cashews1/4 cup
- Tomatoes4 medium
- Onions2 medium
- Ginger1 inch
- Garlic4 cloves
- Green chilies1-2
- Heavy cream1/2 cup
- Yogurt1/4 cup
- Ghee or oil for fryingas needed
- Cumin seeds1 tsp
- Turmeric powder1/2 tsp
- Coriander powder1 tsp
- Garam masala1 tsp
- Kasoori methi (dried fenugreek leaves)1 tsp
- Saltto taste
- Wateras needed
- Fresh cilantro for garnishfor garnish
Steps
- 1
Boil and mash potatoes. Grate paneer. Mix mashed potatoes, grated paneer, all-purpose flour, and salt. Form small balls (koftas).
- 2
Deep fry the koftas until golden brown. Set aside.
- 3
Soak cashews in warm water for 15-20 minutes.
- 4
Puree tomatoes, onions, ginger, garlic, and green chilies.
- 5
Heat ghee/oil in a pan. Add cumin seeds. Once they splutter, add the onion-ginger-garlic-chili paste. Sauté until oil separates.
- 6
Add turmeric powder, coriander powder, and garam masala. Cook for a minute.
- 7
Add the tomato puree. Cook until the mixture thickens and oil starts to separate.
- 8
Grind soaked cashews into a smooth paste. Add this paste to the gravy. Cook for 5-7 minutes.
- 9
Whisk in yogurt and heavy cream. Add water to adjust consistency. Simmer for 5 minutes.
- 10
Crush kasoori methi between palms and add to the gravy. Add salt to taste. Simmer for another 2 minutes.
- 11
Gently add the fried koftas to the gravy just before serving. Garnish with fresh cream and cilantro.
