Malai Kofta

Malai Kofta

Paneer-and-potato dumplings fried until golden, served in a rich, mildly sweet tomato-cashew-cream gravy. A classic North Indian vegetarian centrepiece.

Prep

30 min

Cook

40 min

Total

70 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •250 g (9 oz) paneer, fresh, grated
• •200 g (7 oz) potato, boiled, peeled and mashed (about 2 medium)
• •60 g (½ cup) cornflour, or cornstarch, for binding
• •5 g (1 tsp) green chilli, finely chopped
• •10 g (2 tbsp) fresh coriander, chopped
• •3 g (1 tsp) salt
• •1 g (¼ tsp) cardamom powder
• •500 ml (2 cups) neutral oil, for deep-frying
• •60 g (½ cup) raw cashew, soaked 20 minutes in warm water
• •500 g (1 lb) ripe tomato, about 4 medium
• •30 g (2 tbsp) ghee, or oil
• •10 g (1 tbsp) ginger paste
• •10 g (1 tbsp) garlic paste
• •3 g (1 tsp) cumin seeds
• •2 g (1 tsp) Kashmiri chilli powder, for colour, mild heat
• •4 g (1 tsp) coriander powder
• •3 g (½ tsp) turmeric
• •5 g (1 tsp) salt, or to taste
• •8 g (1 tbsp) sugar, balances acidity
• •150 ml (⅔ cup) water
• •2 g (1 tsp) garam masala
• •2 g (½ tsp) cardamom powder
• •1 g (a pinch) dried fenugreek leaves (kasuri methi), crushed; optional but authentic
• •150 ml (⅔ cup) double cream, or malai, stirred in off the heat
• •10 g (2 tbsp) fresh coriander, to garnish

Steps

1. 1 Make the kofta mixture: In a bowl, mash together the grated paneer, mashed potato, cornflour, green chilli, chopped coriander, salt and cardamom powder. Knead until smooth and just holds together when pressed — add a little more cornflour if sticky. Divide into 12 equal portions and roll into smooth balls.
2. 2 Heat the oil in a deep pan to 170 °C / 340 °F (a small cube of bread should brown in about 30 seconds). Fry the koftas in small batches for 3–4 minutes, turning gently, until deep golden and firm. Drain on kitchen paper. Set aside.
3. 3 Blend the soaked cashews with 60 ml (¼ cup) water to a smooth paste. Puree the tomatoes to a smooth pulp and set aside.
4. 4 Heat the ghee in a heavy pan over medium heat. Add the cumin seeds and let them sizzle for 15–20 seconds. Stir in the ginger and garlic pastes and cook 1–2 minutes until the raw smell disappears.
5. 5 Pour in the tomato puree, then add the chilli, coriander, turmeric, salt and sugar. Cook, stirring often, for 6–8 minutes until the mixture thickens, deepens in colour and oil begins to separate at the edges.
6. 6 Stir in the cashew paste and 150 ml (⅔ cup) water. Simmer 3–4 minutes until the gravy is silky and coats the back of a spoon. Add a splash more water if too thick.
7. 7 Add the garam masala, cardamom powder and crushed fenugreek. Stir and taste for salt and sweetness.
8. 8 Take the pan off the heat and stir in the cream — adding it off the heat prevents splitting. Return to a very low flame just to warm through; do not boil.
9. 9 To serve, warm the koftas briefly in a covered pan with a few spoonfuls of the hot gravy (they soften if soaked too long). Spoon the gravy into a serving dish, place the koftas on top and garnish with fresh coriander.
10. 10 Serve immediately with naan, roti or jeera rice.