Malai Kofta
Veg
Soft potato-and-paneer dumplings with a hidden filling of raisins, cashews, and cardamom inside, simmered in a rich golden gravy of cashew paste, cream, and tomato. Created as a Mughal court vegetarian centrepiece for the Hindu nobles and courtiers who abstained from meat; the dumplings are fragile and must be poached gently to prevent breaking apart in the sauce.
Cuisines
Awadhi
Mughlai
Punjabi
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 25 min
Cook: 35 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | paneer, grated |
| 1 cup | boiled potatoes, mashed |
| 2 tablespoons | cornflour |
| 1 tablespoon | raisins |
| 1 tablespoon | cashews, chopped |
| 1 teaspoon | garam masala |
| 1 teaspoon | salt |
| 1 cup | oil for frying |
| 2 tablespoons | ghee |
| 1 cup | onion, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 1 cup | tomato puree |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 cup | heavy cream |
| 1 cup | water |
| 1 teaspoon | kasuri methi |
| 1 tablespoon | sugar |
| — | salt to taste |
| 1 tablespoon | coriander leaves, chopped |
Instructions
- 1 In a bowl, mix grated paneer, mashed potatoes, cornflour, raisins, cashews, garam masala, and salt to form a smooth dough.
- 2 Divide the mixture into small portions and shape them into round koftas.
- 3 Heat oil in a deep pan and fry the koftas until golden brown. Remove and set aside.
- 4 In another pan, heat ghee and sauté the onions until golden brown.
- 5 Add ginger-garlic paste and sauté for another minute.
- 6 Stir in the tomato puree, red chili powder, coriander powder, and cumin powder. Cook until the oil separates.
- 7 Add heavy cream, water, kasuri methi, sugar, and salt. Simmer for 5-7 minutes.
- 8 Gently add the fried koftas to the gravy and cook for another 2-3 minutes.
- 9 Garnish with chopped coriander leaves and serve hot.
Tips
For extra richness, you can add a few saffron strands to the gravy.