Malai Kofta
Malai Kofta is a North Indian dish made with paneer and potato dumplings in a creamy tomato-based sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Paneer (grated) | 250 | Grams |
| Potato (boiled and mashed) | 2 | Count |
| Cornstarch (for binding) | 2 | Tbsp |
| Cashew Nuts (finely chopped) | 10 | Count |
| Raisins (whole) | 10 | Count |
| Salt (to taste) | 1 | Tsp |
| Oil (for frying) | 500 | Milliliters |
| Butter (for sauce) | 2 | Tbsp |
| Onion (finely chopped) | 1 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Tomato Puree (canned or fresh) | 400 | Grams |
| Heavy Cream (whole milk based) | 200 | Milliliters |
| Garam Masala (for flavor) | 1 | Tsp |
| Coriander Powder (for flavor) | 1 | Tsp |
| Cumin Powder (for flavor) | 1 | Tsp |
| Turmeric Powder (for color) | 0.5 | Tsp |
| Sugar (to balance flavors) | 1 | Tsp |
| Water (for sauce consistency) | 250 | Milliliters |
| Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Mix grated paneer, mashed potatoes, cornstarch, chopped cashew nuts, raisins, and salt to form a dough.
- Shape the mixture into small balls to form koftas.
- Heat oil in a deep pan and fry the koftas until golden brown. Remove and set aside.
- In another pan, melt butter and sauté chopped onions until translucent.
- Add grated ginger and minced garlic, sauté for another minute.
- Pour in the tomato puree and cook until the oil separates from the mixture.
- Add garam masala, coriander powder, cumin powder, turmeric powder, salt, and sugar. Mix well.
- Stir in water and bring the sauce to a simmer.
- Add heavy cream and mix until the sauce is creamy and smooth.
- Gently place the fried koftas into the sauce and simmer for 5 minutes.
- Garnish with chopped coriander leaves before serving.
Kitchen equipment
Deep Fryer or Deep PanBlender or Food Processor