Low Sodium Malai Kofta
Indulge in the creamy decadence of **Low Sodium Malai Kofta**, a lighter twist on the classic Indian delicacy. This recipe combines fluffy, golden-fried koftas made from mashed potatoes, paneer, and aromatic spices with a velvety, flavor-packed coconut milk and cashew gravy – all while keeping the sodium content in check. With fragrant hints of ground cumin, coriander, and garam masala, each bite is a celebration of rich, yet mindful, indulgence. Perfect for pairing with fluffy basmati rice or freshly made naan, this dish is ideal for anyone looking to enjoy the luxury of malai kofta without the excess salt, making it a heart-healthier choice for family dinners or special occasions. Ready in just over an hour, this recipe is proof that you don’t need to compromise on taste to eat consciously.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Boiled potatoes
- 1 cup Paneer (cottage cheese)
- 2 tablespoons Cornflour
- 2 tablespoons Finely chopped cilantro
- 1 teaspoon Grated ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 4 tablespoons Oil
- 1 large Onion
- 3 tablespoons Tomato paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 cup Coconut milk
- 0.5 cup Cream
- 1 teaspoon Sugar
- 10 Unsalted cashews
- 1 cup Water
Instructions
Peel and mash the boiled potatoes in a large bowl. Add grated paneer, cornflour, cilantro, grated ginger, ground cumin, and ground coriander. Mix until well combined to form a dough-like consistency.
Divide the mixture into 10-12 portions and shape them into balls (koftas). Set aside.
In a deep frying pan, heat 2 tablespoons of oil over medium heat. Fry the koftas until golden brown and crispy on all sides. Remove and drain on a paper towel.
In the same pan, add the remaining oil. Add finely chopped onion and sauté until golden brown.
Add tomato paste, turmeric powder, and garam masala. Cook for 2-3 minutes until the oil starts to separate from the paste.
Blend cashews with a little water to make a smooth paste. Add this to the pan along with coconut milk, sugar, and 1 cup of water. Stir well and bring to a gentle simmer.
Add cream and mix well. Adjust the consistency of the gravy by adding more water if needed.
Gently place the koftas in the gravy and let them simmer for 5 minutes on low heat to absorb the flavors.
Garnish with cilantro before serving.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.3 g | 316% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 70.4 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 5130 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
