Name: Malai Kofta
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 250 g paneer (grated); 150 g boiled potato (mashed); 2 tbsp cornflour; 10 g raisins (for stuffing); 10 g cashew nuts (chopped, for stuffing); salt (to taste); 500 ml oil (for deep-frying); 30 g cashew nuts (for the gravy, soaked in warm water); 3 tbsp ghee; 1 cup finely chopped onion; 1 tbsp ginger-garlic paste; 3 whole tomatoes (chopped); 1 tsp Kashmiri red chilli powder; 0.5 tsp garam masala; 60 ml fresh cream; 1 tsp sugar

Method

Make the kofta dough

Mix the grated paneer, mashed potato, cornflour and salt into a smooth dough that holds together.

Shape and stuff the koftas

Take small portions of the dough, flatten each into a disc, place a few raisins and chopped cashews in the centre, and roll into a smooth ball.

Wet your palms lightly so the dough doesn't stick while you shape the balls.

Fry the koftas

Heat the oil and deep-fry the koftas in batches on medium heat until golden brown all over.

Fry on medium heat, not high — high heat browns the outside before the inside firms up, and the koftas split.

8 min

Blend the gravy base

Blend the soaked cashews with the chopped tomatoes into a smooth paste.

Fry onions and ginger-garlic

Heat the ghee in a pan, add the chopped onion and fry until golden, then stir in the ginger-garlic paste.

6 min

Cook the gravy

Add the cashew-tomato paste and chilli powder to the pan, and simmer until the gravy thickens and turns a deep orange-red.

10 min

Finish the gravy

Stir in the garam masala, sugar, salt and cream, and simmer gently for a few more minutes.

3 min

Assemble and serve

Place the fried koftas in a serving dish and pour the hot gravy over them just before serving, so they stay crisp until the last moment.

Add the koftas to the gravy only right before serving — sitting in gravy too long makes them soggy.

Malai Kofta

Ingredients

Method

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