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Malai kofta
Also known as मलाई कोफ्ता · malai koftha · paneer kofta curry · malaai kofta
Golden dumplings of paneer and potato floating in a pale cashew-cream gravy. Soft on soft; celebration food.
Typical serving
620 kcal
usually 480–790 kcal
 Protein | 18 g |
|---|---|
 Carbs | 52 g |
 Fat | 38 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a blender
- oil for deep frying
Ingredients
Serves 2 · dimmer marks are storecupboard
- 120gpaneer
- 250gpotatoes
- 25gplain flour — or cornflour
- 2 tbspoil for frying
- 25gcashews
- 40mlcream
- 1 tintinned tomatoes
- 1onion
- 1 tbspraisins
- 2 tspgaram masala and kashmiri chilli
Method
7 steps
boil · 25mPotatoes boiled whole in their skins, then peeled and left uncovered to steam dry. Wet mash makes kofta that disintegrate in the oil.
fold · 10mGrated paneer, riced potato and the flour worked to a smooth dough, then rolled into balls with a raisin or two hidden in each.
simmer · 15mGravy started separately: onion, tomatoes and the cashews in a little water until everything is collapsing.
blend · 12mBlitzed smooth, sieved, then cooked back down with the spices until it coats a spoon.
fry · 12mKofta lowered into oil at a steady medium — hot enough to seal the outside, gentle enough that the middle heats through. Fill the pan no more than a third, and never move it while there is hot oil in it.
- fold · 2m
Cream stirred through the gravy off the heat.
finish · 2mKofta into the bowls and the gravy poured around them at the last possible second. Left sitting in it they go to paste, which is the one thing that ruins this dish.
Worth knowing
The kofta must be fried gently enough to hold and soft enough to collapse at the spoon — the contradiction is the skill.
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