Main Course

Malai Kofta

Fried dumplings made from paneer and potatoes in a rich, creamy tomato-cashew gravy. This luxurious Mughlai-influenced dish from North India is a special occasion favorite.

Md Afroz Alam

Cook Time

Servings

reviews

Hard

Difficulty

Instructions

Make the kofta mixture

Grate paneer and mash boiled potatoes together. Add cornstarch, salt, and a pinch of garam masala. Mix well to form a smooth mixture that holds together when shaped. Divide into 16-18 small portions.

The mixture should be firm enough to hold shape but not dry - add a bit of cream if too crumbly.

Shape and fry koftas

Shape each portion into a smooth ball. Heat oil to 170°C (340°F) and deep-fry koftas in batches until golden brown, about 4-5 minutes. Drain on paper towels. Set aside until ready to serve.

Fry on medium heat - too hot and they'll brown outside while staying raw inside.

Prepare the gravy base

Soak cashews in hot water for 20 minutes. Cook chopped onions, tomatoes, ginger-garlic paste, and soaked cashews with 1 cup water for 15 minutes. Cool and blend into a smooth paste.

Blend until completely smooth for the signature silky gravy texture.

Cook the gravy

Heat butter in a pan, add the blended paste, chili powder, half the garam masala, and salt. Cook for 10 minutes, stirring frequently, until the gravy thickens and oil separates. Add water to reach desired consistency.

The gravy should be creamy and coat the back of a spoon - not too thick or thin.

Finish and serve

Stir in cream, remaining garam masala, and kasuri methi. Simmer for 3 minutes. Just before serving, gently add fried koftas to the hot gravy (don't add too early or they'll become soggy). Garnish with cream swirl and serve with naan or rice.

Add koftas to gravy only when ready to serve - they absorb gravy quickly and become soft.