Malai Kofta

Malai kofta is one of North India's most luxurious vegetarian dishes: soft paneer and potato dumplings fried golden, then simmered in a velvety tomato-cashew gravy. It is rich, fragrant and deeply comforting. Serve it with naan or jeera rice for a truly special meal.

Prep time

30 mins

Cook time

30 mins

Total time

60 mins

Servings

4 servings

Calories

540

Ingredients

• 250 g paneer, crumbled
• 2 medium potatoes, boiled and mashed
• 2 tablespoons cornflour
• 1 teaspoon garam masala
• Salt to taste
• Oil, for frying
• 2 tablespoons ghee
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 10 cashew nuts, soaked
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 120 ml fresh cream
• 1 teaspoon kasuri methi
• Fresh coriander, to garnish

Instructions

1. Mix the paneer, mashed potato, cornflour, garam masala and salt, then shape into 12 smooth balls.
2. Fry the koftas in hot oil for 2 to 3 minutes until golden, then drain on paper towels.
3. Blend the soaked cashews with a little water into a smooth paste.
4. Heat the ghee, cook the onion until golden, then add the ginger-garlic paste and cook for 1 minute.
5. Add the tomato puree, chilli powder and turmeric, and cook until the oil separates at the edges.
6. Stir in the cashew paste and cream, simmer for 5 minutes, then season with salt and kasuri methi.
7. Add the koftas just before serving and garnish with fresh coriander.

Pro tips

• Fry the koftas just before serving so they stay soft and do not go soggy.
• Make sure the kofta mixture is firm enough to hold its shape; add a little more cornflour if needed.
• Blend the cashews very smoothly for a silky gravy.
• Add the cream at the end over low heat so it does not split.

Frequently asked questions