Malai Kofta Stuffed Potato Balls in Cream
Elevate your dinner table with these irresistible Malai Kofta Stuffed Potato Balls in Cream, a luxurious fusion of Indian comfort food and gourmet flair. Golden, crispy potato balls are delicately stuffed with a rich mixture of paneer, cashews, raisins, and aromatic spices, then fried to perfection for a satisfying crunch. Nestled in a luscious, velvety cream sauce made with tomatoes, kasuri methi, and garam masala, this dish strikes the perfect balance of texture and flavor. Perfect for special occasions or indulgent family meals, it pairs beautifully with naan, chapati, or basmati rice. With its heavenly combination of crispy kofta and creamy gravy, this recipe is sure to become a showstopper in your culinary repertoire!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams Paneer (Indian cottage cheese)
- 10 pieces Cashews
- 10 pieces Raisins
- 3 tablespoons Cornstarch
- 1 teaspoon Ginger paste
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Cardamom powder
- 500 milliliters Oil for deep frying
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, puréed
- 200 milliliters Heavy cream
- 100 milliliters Milk
- 1 teaspoon Garam masala
- 1 teaspoon Sugar
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- to taste Salt
- 2 tablespoons Coriander leaves, chopped
Instructions
Boil the potatoes until fork-tender, peel, and mash them into a smooth consistency. Set aside to cool.
In a medium bowl, combine mashed potatoes with 2 tablespoons of cornstarch and a pinch of salt. Mix well to form a pliable dough.
For the kofta stuffing, crumble the paneer into a separate bowl. Add raisins, cashews, cardamom powder, green chilies, and a pinch of salt. Mix until evenly combined.
Take a small portion of the potato dough and flatten it in your palm to create a disc. Place a small amount of the paneer stuffing in the center, and gently seal the edges to form a smooth ball. Repeat with the remaining ingredients.
Heat oil in a deep fryer or heavy-bottomed pan over medium heat. Carefully fry the potato balls in small batches until golden brown. Remove and drain on a paper towel.
To prepare the cream sauce, melt butter in a pan over medium heat. Add chopped onion and ginger paste, and sauté until the onion turns translucent.
Add tomato purée to the pan and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
Lower the heat and stir in heavy cream, milk, garam masala, kasuri methi, sugar, and salt to taste. Simmer for another 5 minutes, stirring occasionally to prevent sticking.
To serve, pour the cream sauce into a serving dish and gently place the fried potato balls (kofta) on top. Garnish with fresh coriander leaves.
Serve hot with naan, chapati, or steamed basmati rice.
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 735 mg | 16% | |
*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.
