Malai Kofta
407kcal5.3g protein31.9g fat27.8g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, tree nut · sometimes contains gluten, egg, peanut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsdairy · tree nutIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (garam masala, paneer) · egg (paneer) · peanut (paneer) · sesame (paneer) · soy (paneer) · shellfish (paneer) · fish (paneer)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 500 g | potatoes (boiled and mashed) |
| 250 g | paneer (grated) |
| 3 tbsp | cornstarch |
| 1 unit | onion |
| 500 g | tomatoes |
| 60 g | cashews |
| 1 ½ tsp | garam masala |
| 150 ml | heavy cream |
| 1 l | neutral oil |
Steps
- mix8 minkofta mixture cohesive and not wetMix cooled mashed potato with grated paneer, cornstarch, salt and a little garam masala until cohesive. If the potatoes are watery or hot, the mixture becomes sticky and the kofta can break in oil.
- prep10 minsmall smooth ballsShape into compact balls and chill briefly while the oil heats. Smooth surfaces and firm chilled centers reduce cracks that let oil enter during frying.
- fry12 min175 C / 350 F oil, evenly goldenFry the kofta in small batches until golden, testing one first. If the test ball breaks, strengthen the remaining mixture with a little more starch rather than sacrificing the whole batch.
- saute12 minonion and tomato fully softenedCook onion until soft, add tomatoes, cashews and remaining garam masala and cook until the tomato loses its raw edge and the cashews soften. The gravy will be blended, so prioritize complete cooking over maintaining vegetable shape.
- blend5 minvery smooth sauceBlend the cooked mixture with enough water to a very smooth gravy and return it to low heat. A coarse sauce works against the refined creamy texture associated with malai kofta.
- simmer5 minrich pourable gravyStir in cream and simmer gently, adjusting salt and consistency. Avoid a hard boil after adding cream, which can make the sauce greasy or split.
- top2 minkofta added at servicePlace hot kofta in serving bowls and spoon the warm gravy around and over them immediately before serving. Long soaking makes the delicate potato-paneer shell soften and eventually disintegrate.