Malai Kofta
Golden paneer and potato dumplings with a raisin-cashew centre, served in a silky, mildly sweet cashew-cream gravy.
Prep 30 min · Cook 40 min · Total 70 min · Serves 4
Ingredients
Kofta
- 200 g Paneer, finely grated
- 2 Medium potatoes, boiled, peeled and grated
- 2 tbsp Cornflour
- ½ tsp Garam masala
- ½ tsp Salt
- 1 tbsp Raisins
- 1 tbsp Cashews, chopped
- Oil for deep-frying, to taste
Gravy
- 1 tbsp Oil
- 1 tbsp Butter
- 2 Onions, roughly chopped
- 3 Tomatoes, roughly chopped
- ¼ cup Cashews
- 1 inch Ginger
- 3 cloves Garlic
- 3 Green cardamom
- 1 tsp Kashmiri chilli powder
- 1 tsp Coriander powder
- 1 tsp Sugar
- 1 tsp Salt
- ½ cup Cream
- 1 tsp Kasuri methi (dried fenugreek leaves)
Method
- Mix the kofta. Knead the paneer, potatoes, cornflour, garam masala and salt together until smooth and not sticky. Divide into 12. Flatten each, put a few raisins and cashew bits in the centre and roll into a smooth ball.
- Fry. Heat oil to 170°C and fry the koftas a few at a time, turning gently, until golden all over. If the first one cracks, knead a little more cornflour into the mix. Drain on paper.
- Cook the base. Heat the oil and butter, add the cardamom and onions and fry until soft. Add the tomatoes, cashews, ginger and garlic and cook until the tomatoes collapse. Cool slightly and blend very smooth with 1/2 cup water.
- Simmer the gravy. Return to the pan with the chilli powder, coriander powder, sugar and salt. Simmer, stirring, until thick, loosening with hot water to a pouring consistency. Stir in the cream and crushed kasuri methi.
- Assemble. Put the koftas in a warm dish and pour the hot gravy over just before serving, so they stay soft but don't fall apart. Serve with naan or jeera rice.
Tips
Fry the koftas up to a day ahead and keep them chilled; warm them in the oven for 10 minutes before adding the gravy.