Malai Kofta
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The Tale of Malai Kofta
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Malai kofta, fried vegetable-and-paneer dumplings in a creamy sauce, developed within North Indian and Mughlai-influenced vegetarian cooking as a rich, meat-free alternative to meatball curries, likely evolving in royal or wealthy vegetarian kitchens. It remains a festive restaurant favorite.
Ingredients
Scale:· 4 servings
- 2 potatoes, boiled and mashed
- 1 cup paneer, grated
- 2 tbsp cornstarch
- 1 onion, chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 10 cashews, soaked and blended into a paste
- 1/2 cup cream
- 1 tsp garam masala
- Oil, for frying
- Salt, to taste
Instructions
- 1Mix mashed potatoes, grated paneer, and cornstarch with salt, and shape into small balls (koftas).
- 2Deep-fry the koftas in hot oil until golden brown all over; drain and set aside.
- 3Sauté onion until golden, then add ginger-garlic paste and tomato puree, cooking until thickened.
- 4Blend the sauce until smooth, then return to the pot and stir in the cashew paste and cream.
- 5Simmer 10 minutes, season with garam masala and salt.
- 6Add the fried koftas to the sauce just before serving so they stay crisp.
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