Nut-Free Malai Kofta
Indulge in the creamy decadence of Nut-Free Malai Kofta, a delightful Indian curry dish that's perfect for those avoiding nuts without compromising on flavor. This recipe features tender, golden-brown paneer and potato koftas stuffed with sweet raisins, simmered in a velvety gravy made with aromatic spices, tangy tomato puree, and rich fresh cream. The result is a luxurious, restaurant-style dish that’s easy to prepare at home. With no ground nuts in sight, this allergen-friendly version still retains all the authentic, comforting flavors of traditional Malai Kofta. Serve it with fluffy basmati rice or soft naan to treat your family or guests to a memorable meal.
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Recipe Information
Ingredients
- 2 medium Boiled potatoes
- 200 grams Paneer
- 3 tablespoons Cornflour
- 1 teaspoon Salt
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons Raisins
- 200 ml Cooking oil
- 1 large Onion
- 1 cup Tomato puree
- 2 teaspoons Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Sugar
- 1 cup Fresh cream
- 2 tablespoons Fresh cilantro
Instructions
Peel and mash the boiled potatoes in a mixing bowl.
Grate the paneer and add it to the mashed potatoes.
Add 2 tablespoons of cornflour, salt, half of the red chili powder, and garam masala to the mixture. Mix well to form a dough.
Divide the mixture into 12 portions. Flatten each portion slightly, place a few raisins in the center, and shape them into balls.
Roll the balls in the remaining cornflour to coat them lightly.
Heat oil in a deep frying pan over medium heat. Fry the koftas until they are golden brown and crisp. Drain on a paper towel and set aside.
For the gravy, heat 2 tablespoons of oil in a pan. Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Stir in the tomato puree, turmeric powder, coriander powder, remaining red chili powder, and a little salt. Cook until the oil separates from the masala.
Add sugar and 1 cup of water, and bring it to a boil.
Lower the heat and simmer for 10 minutes to thicken the gravy.
Stir in the fresh cream and cook for another 2 minutes. Adjust salt to taste.
Gently add the koftas to the gravy and let them heat through for 2-3 minutes.
Garnish with fresh cilantro and serve hot with naan or basmati rice.
Nutrition Facts
Calories |
3525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.5 g | 381% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 62.1 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1453 mg | 112% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3666 mg | 78% | |
*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.
