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Malai Kofta
Paneer-and-potato dumplings in a cashew-cream sauce
👨🍳 Pro🍛 Main Course🥛 Vegetarian🕓 85 min
The celebration dish of vegetarian Indian cooking. Two separate recipes in one: dumplings that must not fall apart in the oil, and a sauce that must be completely smooth. Both can be learned, and neither forgives being rushed.
👨🍳 Pro: Fermenting, deep-frying or layering. Needs time, patience and a quiet afternoon.
Prep45 min
Cook time40 min
Total85 min
Serves12 kofta, serves 4
Contains:
MilkTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 14✅ All set to cook!
Method
0 of 7🎉 All done — enjoy!
- Work the paneer, potatoes, cornstarch, garam masala and salt together with your palms into a smooth dough — really knead it until it’s homogeneous and pliable. It must not crumble.
- Divide into 12 portions. Flatten each one, place a few raisins and cashews in the center, close it back up and roll it into a smooth ball with no cracks. A crack is a fault line waiting to open in the oil.
- Fry one test ball in oil at 170°C. If it falls apart, knead in another spoonful of cornstarch. Only then fry the rest — 3–4 minutes until golden. Set aside; do NOT put them into the sauce.
- For the sauce, simmer the onions, cashews and tomatoes in water for 12 minutes until soft. Drain, let cool, and blend completely smooth, then pass through a sieve.
- Heat the ghee, fry the ginger-garlic paste for 1 minute, then stir in the Kashmiri chili off the heat.
- Add the strained paste and simmer 10 minutes, until it turns glossy. Stir in the cream, sugar, salt and crumbled kasuri methi.
- Place the kofta into the sauce ONLY ON THE PLATE, and serve immediately.
Tips
- The point of no return is the kofta in the oil. The test ball costs you two minutes and saves the whole dish — don’t skip it.
- Never let the kofta sit in the sauce. They soak it up and fall apart, which is why they only come together on the plate.
- Work everything cold. Warm potatoes make the dough sticky and the balls unstable.
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