Malai Kofta
Fried paneer and potato dumplings served in a cashew-thickened tomato gravy — a vegetarian descendant of Mughlai meat koftas, ruined if the koftas are boiled instead of fried or added too early and left to turn soggy.
Vegetarian
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup paneer, crumbled
- 1 cup mashed potato
- 2 tbsp cornstarch
- 2 tbsp chopped cashews and raisins
- Salt, to taste
- Oil, for deep-frying
- 2 onions, chopped
- 3 tomatoes, chopped
- 1/2 cup cashews, soaked
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 cup cream
- 2 tbsp butter
Steps
- Mix the crumbled paneer, mashed potato, cornstarch, and salt into a smooth dough.
- Shape into small balls, stuffing each with a few chopped cashews and raisins.
- Deep-fry the koftas until golden brown, then drain and set aside.
- Blend the tomatoes and soaked cashews into a smooth puree.
- Heat the butter and saute the onions until golden, then add the ginger-garlic paste and cook briefly.
- Add the tomato-cashew puree, turmeric, and garam masala, and simmer until thickened.
- Stir in the cream and adjust seasoning.
- Just before serving, add the fried koftas to the warm gravy so they don't turn soggy.