Malai Kofta

Name: Malai Kofta
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 250 g paneer; 2 potatoes — boiled; 50 g cashews — for stuffing; 200 g tomato-cashew gravy; 80 ml cream; as needed oil — for frying; 1 tsp garam masala; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Malai Kofta, a celebrated North Indian dish, often finds its way onto tables during special occasions and family gatherings. In restaurants, it's a dish that draws you in with its rich aroma and indulgent promise. This version brings that restaurant allure into your home kitchen, capturing the essence of a traditional recipe as it's genuinely prepared by Indian family cooks.

Expect a symphony of textures and flavors: the paneer and potato dumplings are soft yet firm, nestled in a velvety tomato-cashew gravy. The cream adds a luxurious touch, while the garam masala infuses warmth and complexity. Salt, judged by hand, harmonizes each bite. Serve it with naan or steamed basmati rice to complete the experience.

Ingredients

250 gpaneer
2potatoes — boiled
50 gcashews — for stuffing
200 gtomato-cashew gravy
80 mlcream
as neededoil — for frying
1 tspgaram masala
to tastefine sea salt

Method

Begin by preparing the kofta mixture. Boil 2 potatoes until they are fork-tender and can be easily mashed. Once cooled, peel and mash them in a large mixing bowl. Crumble 250 g paneer into the same bowl, ensuring there are no large chunks. Add 50 g finely chopped cashews, 1 tsp garam masala, and fine sea salt to taste. Mix everything thoroughly until you have a smooth, cohesive dough-like mixture.
Shape the mixture into small, even-sized balls, about the size of a golf ball. Ensure they are compact and smooth, as this will help them hold together during frying. Heat enough oil in a deep pan to submerge the koftas. Once the oil is hot, gently lower the koftas into the oil, frying them in batches if necessary. Fry until they are golden brown and crisp on the outside, then remove and drain on paper towels.
In a separate pan, heat a little oil over medium heat and add finely chopped onions. Cook the onions slowly, stirring occasionally, until they are soft and translucent, which should take about 5 to 7 minutes. This slow cooking ensures the onions become sweet and form a flavorful base for the gravy.
Add 200 g of tomato-cashew gravy to the softened onions. Stir well to combine and let it simmer gently. The gravy should thicken slightly and the oil will start to separate at the edges, indicating it's cooked through. Stir in 80 ml of cream, mixing until the gravy is smooth and creamy.
Carefully add the fried koftas to the gravy, ensuring they are well-coated. Allow them to simmer gently in the gravy for a few minutes, just enough for the flavors to meld without breaking the koftas. Taste the gravy and adjust the salt if necessary.
Serve the Malai Kofta hot, garnished with a drizzle of cream if desired. Pair it with naan or rice for a complete meal.