Classic Malai Kofta
Deep-fried potato and paneer dumplings served in a rich, creamy tomato-based gravy.
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Ingredients
- 200 grams Paneer (grated)
- 2 medium Boiled Potatoes (mashed)
- 2 tablespoons Cornstarch
- 1/2 cup Cashews (soaked and ground)
- 1 1/2 cups Tomato Puree
- 1/4 cup Heavy Cream
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi)
- 2 cups Oil for frying
- 10 pieces Raisins(optional)
Instructions
- 1
Mix grated paneer, mashed potatoes, cornstarch, and a pinch of salt to form a smooth dough.
- 2
Divide the dough into small balls, stuffing a raisin in the center of each if desired.
- 3
Deep fry the balls (koftas) in medium-hot oil until they are golden brown and crispy, then set aside.
- 4
In a separate pan, heat 2 tablespoons of oil and sauté ginger-garlic paste until fragrant.
- 5
Add tomato puree, chili powder, and garam masala; cook until the oil starts to separate from the masala.
- 6
Stir in the cashew paste and a cup of water, simmering for 5-7 minutes until the gravy thickens.
- 7
Add heavy cream and crushed kasuri methi, stirring gently on low heat for 2 minutes.
- 8
Place the fried koftas in a serving dish and pour the hot gravy over them just before serving to keep them from getting soggy.
Nutrition per Serving
420
Calories
12g
Protein
35g
Carbs
28g
Fat
4g
Fiber
6g
Sugar
650mg
Sodium
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