Malai Kofta | Potato & Paneer Fritters in Tomato Gravy
Malai Kofta, a vegetarian Indian curry with spiced potato, grated paneer and cashew fritters in a tomato and cream gravy. It is a delicately spiced dish that uses aromatic spices such as cardamom and garam masala.
This Punjabi curry is a special occasions dish due to its richness provided from the cashews and also the cream.
Tips for great malai kofta
- Boil the potatoes with the skin on – this prevents the kofta mixture from excessive moisture.
- After you mix all the ingredients for the kofta, and before frying, taste and adjust seasoning.
- Have the gravy ready and piping hot to simmer the kofta when you fry them. Fry and finish the dish just before you are about to serve.
LOOKING FOR OTHER CURRY RECIPES WITH PANEER OR POTATO?
Paneer Butter Masala | Dum Aloo | Malai Paneer
Boil the potatoes with the skin on, when soft peel and mash.
Chop 2 tbsp of cashew nuts for the koftas stuffing.
In a bowl mix the mashed potatoes, the grated paneer, salt, red chilli powder and garam masala. If the mixture is too moist you can add 1 tbsp of cornflour.
Grab a portion of the kofta dough, mould with your hands into a disc then add chopped cashews in the middle, enclose the nuts with the dough and shape into a ball. Repeat with the remaining dough. Lightly coat the koftas in cornflour, and keep aside while you make the gravy.
To prepare the gravy, heat up a pan with oil, add the whole cashews and almonds roast, then mix in the ginger, garlic, green chilli and onions, cook until golden. Then add the tomato cubes and cook until soft. Cool down and blend into a pure.
Heat up a new pan with oil, when slightly hot add the spices, turmeric, red chilli powder, coriander and cumin and fry the spices for a few seconds.
Add the tomato paste, and cook until the oil starts to ooze out, then add just enough water until you have gravy consistency, season with salt, garam masala and kasoori methi. Lastly add cream, stir and keep hot while you fry the koftas.
Heat up oil in a pan and deep fry the malai koftas until brown then keep on a paper towel lined plate.
Pour the gravy into individual serving bowls. While the koftas are still hot dip them into heavy cream to coat and add them to the gravy.
Ingredients
Directions
Boil the potatoes with the skin on, when soft peel and mash.
Chop 2 tbsp of cashew nuts for the koftas stuffing.
In a bowl mix the mashed potatoes, the grated paneer, salt, red chilli powder and garam masala. If the mixture is too moist you can add 1 tbsp of cornflour.
Grab a portion of the kofta dough, mould with your hands into a disc then add chopped cashews in the middle, enclose the nuts with the dough and shape into a ball. Repeat with the remaining dough. Lightly coat the koftas in cornflour, and keep aside while you make the gravy.
To prepare the gravy, heat up a pan with oil, add the whole cashews and almonds roast, then mix in the ginger, garlic, green chilli and onions, cook until golden. Then add the tomato cubes and cook until soft. Cool down and blend into a pure.
Heat up a new pan with oil, when slightly hot add the spices, turmeric, red chilli powder, coriander and cumin and fry the spices for a few seconds.
Add the tomato paste, and cook until the oil starts to ooze out, then add just enough water until you have gravy consistency, season with salt, garam masala and kasoori methi. Lastly add cream, stir and keep hot while you fry the koftas.
Heat up oil in a pan and deep fry the malai koftas until brown then keep on a paper towel lined plate.
Pour the gravy into individual serving bowls. While the koftas are still hot dip them into heavy cream to coat and add them to the gravy.