Indian
Malai Kofta
A luxurious vegetarian dish consisting of fried potato and paneer dumplings served in a rich, creamy, and mildly sweet cashew-tomato gravy.
Watch it madeSonia Barton · 12:52
Ingredients
- Paneer (Cottage Cheese)200g
- Potatoes2 boiled
- Cashews15 whole
- Fresh Cream1/4 cup
- Tomatoes3 medium
Method
- Mash boiled potatoes and grated paneer together. Add cornflour, chopped cashews, raisins, and mild spices. Shape into round balls (koftas).
- Deep fry the koftas in hot oil until golden brown. Drain and set aside.
- For the gravy, sauté onions, tomatoes, ginger, garlic, and cashews. Cool and blend into a smooth paste.
- Cook the paste with butter, red chili powder, and garam masala. Add water and simmer. Stir in fresh cream to make it rich.
- Place the fried koftas in a serving dish and pour the hot gravy over them just before serving (to prevent sogginess).
Common questions
Can I substitute paneer or fresh cream in Malai Kofta?
Yes. For paneer, use firm ricotta or well-drained farmer’s cheese if needed, though the texture will be softer. For fresh cream, use heavy cream, cooking cream, or cashew cream for a dairy-free version.
How far ahead can I make the koftas and gravy?
Make the gravy 1–2 days ahead and refrigerate it. Shape the koftas a few hours ahead and chill them, or fry them earlier the same day. Add koftas to hot gravy only right before serving.
Why do my koftas break or turn greasy when frying?
They usually break if the mixture is too wet or not firm enough. Add a little more cornflour, chill the shaped balls, and fry in medium-hot oil. If the oil is too hot, the outside browns before the inside sets.
How should I store leftover Malai Kofta?
Store koftas and gravy separately if possible. Refrigerate both in airtight containers for up to 2–3 days. Reheat the gravy gently, then add the koftas just before serving to keep them from turning soggy.
What is the best way to serve Malai Kofta?
Serve it hot with naan, roti, paratha, or jeera rice. Garnish with a swirl of cream, chopped coriander, and crushed kashews. Add the koftas to the gravy right before bringing it to the table.