Malai Kofta Vegetable Dumplings in Curry Sauce
Indulge in the rich, velvety flavors of **Malai Kofta: Vegetable Dumplings in Curry Sauce**, an iconic North Indian dish that combines crispy golden dumplings with a luxuriously creamy tomato-cashew curry. The koftas, made from a blend of mashed potatoes, grated paneer, peas, and carrots, are stuffed with sweet raisins for a delightful burst of flavor. Fried to perfection, they are then simmered in a fragrant curry spiced with garam masala, turmeric, and coriander, and enriched with cream for a silky finish. Perfectly paired with naan, roti, or basmati rice, this vegetarian masterpiece is as indulgent as it is satisfying. Whether you're hosting a dinner party or treating yourself to restaurant-style comfort food, this recipe is your ticket to authentic Indian cuisine at home.
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Recipe Information
Ingredients
- 2 medium Potatoes (boiled and mashed)
- 1 small Carrot (grated)
- 100 grams Paneer (grated)
- 0.25 cup Green peas (boiled and mashed)
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Garam masala
- 8 pieces Raisins
- 2 cups Oil (for frying)
- 1 large Onion (finely chopped)
- 3 medium Tomatoes (blended into a smooth puree)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 small Green chili (optional, finely chopped)
- 0.25 cup Cashews (soaked and blended into a paste)
- 0.25 cup Heavy cream
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- Salt (to taste)
- 1.5 cups Water
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Prepare the kofta mixture: In a large bowl, combine boiled and mashed potatoes, grated carrot, grated paneer, boiled and mashed green peas, cornstarch, salt, and garam masala. Mix well to form a cohesive dough.
Divide the mixture into 8 portions. Flatten each portion slightly and place 1 raisin in the center. Roll into a smooth ball, ensuring the raisin is fully enclosed.
Heat oil in a deep pan for frying. Fry the kofta balls on medium heat until golden brown and crisp. Remove and drain on a paper towel. Set aside.
Prepare the curry sauce: Heat 2 tablespoons of oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown. Stir in minced garlic, ginger, and optional green chili. Cook for 1 minute.
Add tomato puree and cook until the oil begins to separate from the mixture, about 8-10 minutes.
Stir in turmeric powder, coriander powder, red chili powder, and garam masala, and cook for 1-2 minutes.
Add cashew paste and mix well. Cook for another 2 minutes.
Pour in water, stir, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
Reduce the heat to low, add heavy cream, and mix until incorporated. Adjust salt to taste.
Gently add the fried kofta balls to the curry sauce. Let them simmer in the sauce for 3-4 minutes to absorb the flavors.
Garnish with chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
5428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 533.7 g | 684% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 26.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2308 mg | 49% | |
*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.
