Malai Kofta
Creamy, melt-in-your-mouth paneer and potato dumplings simmered in a rich, velvety tomato-cashew gravy.
Ingredients
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Step-by-step- **Prepare Koftas:** In a bowl, combine grated paneer, mashed potatoes, cornflour, ginger-garlic paste, green chili paste (if using), and salt. Mix well and knead gently to form a smooth dough. Divide into small portions and shape into smooth, crack-free balls or oval shapes.
- **Fry Koftas:** Heat oil in a deep pan over medium heat. Gently slide a few koftas into the hot oil. Fry until golden brown and cooked through, turning occasionally. Remove with a slotted spoon and drain excess oil on paper towels. Repeat with remaining koftas.
- **Prepare Gravy Base:** In a separate pan, heat ghee/oil. Add roughly chopped onions, ginger, garlic, and sauté until onions turn translucent. Add chopped tomatoes and soaked cashews, then cook until tomatoes soften. Let the mixture cool slightly.
- **Blend Gravy:** Transfer the cooled onion-tomato-cashew mixture to a blender. Add a little water if needed and blend to a very smooth paste. For an extra smooth gravy, strain the paste through a fine-mesh sieve (optional but recommended).
- **Cook Gravy:** Heat the same pan with a little more ghee/oil if needed. Add the strained gravy paste and cook on medium-low heat for 5-7 minutes, stirring continuously, until it thickens and oil starts separating.
- **Add Spices and Cream:** Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes. Add milk or water to adjust consistency, then bring to a gentle simmer. Stir in fresh cream and kasuri methi. Cook for 2-3 minutes, ensuring it doesn’t boil vigorously after adding cream.
- **Combine and Serve:** Just before serving, gently place the fried koftas into the simmering gravy. Garnish with fresh coriander leaves and a drizzle of cream. Serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 18 g |
| Fat | 35 g |
| Carbohydrates | 20 g |
Storage & Freezer Guide
Make it lastStore leftover Malai Kofta in an airtight container in the refrigerator. It’s best to store koftas and gravy separately if possible, and combine just before reheating for best texture.
The gravy can be frozen separately in an airtight freezer-safe container. Thaw overnight in the refrigerator before reheating. Fried koftas can also be frozen in a single layer, then transferred to a freezer bag; reheat directly from frozen in the gravy or briefly microwave.
Reheat gravy gently on the stovetop over low heat, stirring occasionally, until hot. If koftas were stored separately, add them to the hot gravy and simmer for a few minutes. Alternatively, microwave individual portions until heated through, being careful not to overcook the koftas.
Chef’s Corner
- Ensure your paneer is fresh and soft for the best kofta texture. Knead the paneer-potato mixture gently but thoroughly to prevent cracks in the koftas, which can cause them to break during frying.
- For a super smooth gravy, blend the onion-tomato-cashew mixture until absolutely fine, then strain it through a sieve. This extra step makes a significant difference in the final texture.
- Fry koftas on medium heat. If the oil is too hot, they’ll brown quickly on the outside and remain raw inside. If the oil is not hot enough, they’ll absorb too much oil and become greasy.
- Add the fried koftas to the gravy just before serving to prevent them from becoming too soggy. They will absorb the gravy quickly.
