Malai Kofta with Spinach and Almond Gravy
60% authentic · Indian Fusion
A creative twist on Malai Kofta, incorporating spinach into the koftas and using a rich almond and coconut milk gravy for a unique flavor profile.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Paneer150g
- Potatoes1 medium
- Spinach1/2 cup, blanched and pureed
- All-purpose flour2 tbsp
- Almonds1/2 cup
- Coconut milk1 cup
- Onions1 medium
- Ginger1 inch
- Garlic3 cloves
- Green cardamom2 pods
- Cloves2
- Oil or ghee for fryingas needed
- Cumin seeds1 tsp
- Turmeric powder1/4 tsp
- Saltto taste
- Wateras needed
- Toasted almond slivers for garnishfor garnish
- Mint leaves for garnishfor garnish
Steps
- 1
Boil and mash potatoes. Grate paneer. Mix mashed potatoes, grated paneer, spinach puree, all-purpose flour, and salt. Form koftas.
- 2
Deep fry the koftas until golden brown. Set aside.
- 3
Soak almonds in warm water for 30 minutes. Grind to a smooth paste with a little water.
- 4
Sauté onions, ginger, and garlic until golden. Add green cardamom and cloves. Grind to a paste.
- 5
Heat oil/ghee in a pan. Add cumin seeds. Add the onion-ginger-garlic paste. Sauté for 2 minutes.
- 6
Add turmeric powder and salt. Cook for 30 seconds.
- 7
Add the ground almond paste. Cook for 5 minutes, stirring constantly.
- 8
Pour in coconut milk and add water to adjust consistency. Simmer gently for 10 minutes.
- 9
Gently add the fried koftas to the gravy. Simmer for 5 minutes.
- 10
Garnish with toasted almond slivers and mint leaves before serving.
