Malai Kofta in Spicy Cream Sauce
Treat your taste buds to the indulgent flavors of Malai Kofta in Spicy Cream Sauce, a classic North Indian dish that's perfect for special occasions or a gourmet weeknight dinner. This luxurious vegetarian recipe features delicate, golden-brown koftas made with a blend of mashed potatoes, paneer, cashews, and raisins, simmered in a velvety tomato-cashew curry. Infused with aromatic spices like garam masala, turmeric, and red chili powder, the creamy sauce delivers a bold yet balanced heat that complements the richness of the koftas. Finished with a splash of heavy cream and fresh cilantro, this dish pairs beautifully with naan, roti, or basmati rice. Whether you're hosting a dinner party or craving comfort food, this recipe promises an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 large Potatoes (boiled and mashed)
- 200 grams Paneer (crumbled)
- 4 tablespoons Cornstarch
- 2 tablespoons Cashews (finely chopped)
- 2 tablespoons Golden raisins
- 1 teaspoon Salt
- 1 liter Oil (for deep frying)
- 3 large Tomatoes (pureed)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 Green chilies (finely chopped)
- 0.25 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 cups Heavy cream
- 2 tablespoons Cashew paste (soaked and blended)
- 0.5 teaspoons Sugar
- 2 tablespoons Fresh cilantro (chopped)
- 1 cups Water
- 1 tablespoon Butter
Instructions
In a bowl, combine mashed potatoes, crumbled paneer, cornstarch, cashews, golden raisins, and 1 teaspoon salt. Mix well to form a smooth dough.
Divide the mixture into small portions and roll each into a smooth ball to form koftas. Ensure there are no cracks.
Heat oil in a deep pan over medium heat. Gently drop the koftas into the hot oil and deep fry until golden brown. Remove and set aside on a paper towel to drain excess oil.
In a separate pan, heat butter and add chopped onions. Sauté until golden and translucent.
Add minced garlic, grated ginger, and green chilies. Cook for another minute until fragrant.
Stir in the turmeric, red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes.
Pour in the tomato puree and cook until the oil begins to separate from the masala (about 8-10 minutes).
Add the cashew paste, sugar, and 1 cup of water. Simmer the sauce for 5 minutes, stirring occasionally.
Lower the heat and mix in the heavy cream. Cook for 2 minutes until the sauce becomes rich and creamy.
Carefully drop the fried koftas into the spicy cream sauce and simmer for another 2-3 minutes.
Garnish with chopped cilantro and serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1116 mg | 24% | |
*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.
