Malai Kofta
Indulge in the rich, velvety goodness of Malai Kofta, a classic dish that embodies the essence of North Indian cuisine. Soft and creamy paneer-potato dumplings (koftas), stuffed with sweet raisins and crunchy cashews, are fried to golden perfection before being gently immersed in a luscious tomato-onion gravy. The spiced sauce, infused with aromatic cumin, garam masala, and the earthy addition of dried fenugreek leaves (kasuri methi), is finished with a swirl of fresh cream for a luxurious touch. This restaurant-style vegetarian recipe is perfect for festive occasions or a cozy dinner at home, best served with naan, roti, or fragrant basmati rice. Ready in just over an hour, Malai Kofta delivers a delightful balance of flavors and textures that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 200 grams Paneer
- 2 medium Boiled Potatoes
- 3 tablespoons Cornflour
- 2 tablespoons Raisins
- 2 tablespoons Cashew Nuts
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- 200 ml Oil
- 2 large Tomatoes
- 1 medium Onions
- 4 pieces Garlic Cloves
- 1 inch Ginger
- 1 teaspoon Cumin Seeds
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Coriander Powder
- 1 teaspoon Garam Masala
- 4 tablespoons Fresh Cream
- 1 tablespoon Kasuri Methi (dried fenugreek leaves)
- 300 ml Water
- 2 tablespoons Fresh Coriander Leaves
Instructions
Grate the paneer and add it to a mixing bowl along with mashed boiled potatoes, 2 tablespoons of cornflour, salt, and red chili powder. Mix well.
Divide the mixture into equal portions and shape them into balls. Stuff each ball with a few raisins and cashew nuts.
Roll the kofta balls lightly in the remaining cornflour to coat. This helps in binding and a crisp exterior when frying.
Heat oil in a deep frying pan on medium heat. Fry the koftas until they are golden brown. Remove and drain on paper towels.
For the gravy, roughly chop tomatoes, onions, ginger, and garlic. Blend them into a smooth paste using a blender or food processor.
Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them sizzle.
Add the tomato-onion paste and cook for 10-15 minutes until the oil separates.
Add turmeric powder, coriander powder, and garam masala. Stir well and cook for another 5 minutes.
Pour in the water, stir, and let it simmer for 5-7 minutes over low heat.
Add fresh cream and crushed kasuri methi. Mix well and check for salt, adjusting if necessary.
Gently add the koftas to the gravy. Let them cook in the gravy for 2-3 minutes.
Garnish with fresh coriander leaves and a swirl of fresh cream before serving.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 44.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1429 mg | 110% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3076 mg | 65% | |
*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.
