Creamy Malai Kofta: With Dreamy Cashew Sauce (At Home!)
Malai Kofta, a delightful North Indian dish, features melt-in-your-mouth paneer dumplings bathed in a creamy and flavorful gravy. This recipe offers a delicious way to prepare this vegetarian dish at home. We’ll guide you through the process of making both the soft paneer kofta and the rich gravy, infused with warming spices.
In essence, Malai Kofta involves creating spiced paneer and potato balls, frying them until golden, and then simmering them in a creamy tomato-based gravy. Let’s get cooking!
Ingredients
- For the Kofta
- Paneer (Indian cottage cheese) – crumbled
- Boiled and mashed potatoes
- Cornflour (cornstarch)
- Spices: red chili powder, garam masala, coriander powder, cumin powder (optional)
- Salt to taste
- Chopped nuts and raisins (optional)
- For the Gravy
- Onions
- Tomatoes
- Ginger and garlic paste
- Cashew nuts (for paste or garnish)
- Cream
- Whole spices: cardamom, cloves, cinnamon
- Ground spices: coriander powder, cumin powder, red chili powder
- Tomato puree
- Oil
Instructions
Make the Kofta
- Boil and mash the potatoes: Place the potatoes in a pot and cover them with water. Bring the water to a boil, then reduce heat and simmer until the potatoes are fork-tender. Drain the water and mash the potatoes with a potato masher or a fork until smooth.
- Crumble the paneer and mix with mashed potatoes: Place the crumbled paneer in a large mixing bowl. Add the mashed potatoes and mix well to combine. The mixture should be soft and pliable, but not sticky, for shaping the koftas. If it’s too sticky, add a little more cornflour, one tablespoon at a time, until it reaches the desired consistency.
- Add spices and flavorings: Season the mixture with red chili powder, garam masala, coriander powder, and salt to taste. You can also add a pinch of cumin powder for an extra layer of flavor. If you like a bit of sweetness and crunch in your koftas, stir in some chopped nuts and raisins.
- Form the mixture into balls: Gently roll the mixture into small balls, about 1 inch in diameter. You can moisten your hands slightly with water to prevent the mixture from sticking.
Deep fry the koftas
Heat oil in a large frying pan or wok over medium heat for frying. Once the oil is hot enough (around 350°F), carefully drop the koftas into the oil and fry them in batches until they are golden brown on all sides.
It should take about 2-3 minutes per batch. Don’t overcrowd the pan, as this can lower the oil temperature and make the koftas greasy.
Tips for making the Kofta
- Use fresh paneer for the best results. Fresh paneer has a softer texture and a milder flavor than store-bought paneer, which can be a bit drier and crumblier.
- If you don’t have paneer, you can substitute it with ricotta cheese. However, ricotta cheese has a higher moisture content than paneer, so you may need to add a little extra cornflour to the mixture to bind it together.
- Be careful not to overcook the koftas while frying. Overcooked koftas will become dry and hard.
Make the Gravy
Saute onions in oil until golden brown. Add ginger-garlic paste and cook for a minute until fragrant. Add spices (whole and ground) and cook for another minute.
Add tomato puree and cashews (grind some for a richer gravy, keep some for garnish). Cook until the oil separates.
Add cream and simmer for a few minutes. Adjust seasoning. Gently add the fried koftas to the gravy and simmer for a few more minutes.
Garnish with chopped cashews and coriander leaves (optional).
Tips
- You can use ricotta cheese as a substitute for paneer.
- Don’t overcook the koftas while frying, or they will become hard.
- Adjust the spice level according to your preference.
- For a restaurant-style touch, add a dollop of butter or ghee to the finished gravy.
Enjoy your homemade delicious Malai Kofta!
