Malai kofta is soft, fried dumplings of paneer and potato served in a rich, creamy tomato-cashew gravy. It is a celebration dish, and the secret to koftas that hold together is binding them with just enough cornstarch. This recipe serves 4 and makes about 12 koftas.
Prep: 30 minutes | Cook: 40 minutes | Serves: 4
Ingredients
Koftas
- 2 medium potatoes, boiled and grated
- 150 g (5 oz) paneer, grated
- 2 tbsp cornstarch
- 1/2 tsp salt and 1/2 tsp garam masala
- 12 raisins and 12 small cashew pieces for stuffing
- Oil for frying
Gravy
- 2 tbsp oil or butter
- 2 onions, chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoes, chopped
- 1/4 cup raw cashews, soaked
- 1 tsp coriander powder, 1/2 tsp chili powder, 1/2 tsp garam masala
- 1 tsp salt and 1 tsp sugar
- 1/2 cup cream and 1 cup water
Method
- Mix the potato, paneer, cornstarch, salt and garam masala into a soft dough. Press a raisin and cashew into each ball.
- Shape into smooth balls and fry at 170 C (340 F) for 3 to 4 minutes until golden. Drain.
- Cook the onions in oil for 6 minutes. Add the ginger-garlic paste, tomatoes, cashews and spices and cook until soft, about 12 minutes.
- Cool, blend smooth and return to the pan with the water. Simmer for 8 minutes. Stir in sugar and cream.
- Place the koftas in a serving bowl and pour the hot gravy over just before serving.
Tips
- Add the koftas to the gravy at the last moment so they stay intact.
- If the mixture is too wet, add a little more cornstarch.
- Make the gravy and koftas ahead and combine when serving.
Order it
Malai kofta is a classic vegetarian main for weddings and parties. See our menu for vegetarian dishes and our catering page for event options. Compare with our shahi paneer recipe.
FAQ
Can I bake the koftas? Yes, at 200 C (400 F) for 20 minutes, though they will be less crisp.
Why did my koftas break? The mixture was too wet or the oil was too cool.