Malai Kofta
Malai Kofta is a rich and creamy Pakistani dish featuring deep-fried vegetable and paneer dumplings cooked in a spiced tomato and cashew-based gravy.
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Ingredients
- 250 gramspaneer (Indian cottage cheese)
grated
- 2 medium sizedboiled potatoes
mashed
- 1 carrot
grated
- 50 gramsgreen peas
boiled and mashed
- 20 gramscashew nuts
soaked and ground to a paste
- 2 tablespoonscornflour
- 1 inch pieceginger
grated
- 1 green chili
finely chopped
- 100 mlcream (malai)
fresh or canned cream
- 1 cupoil
for deep frying
- 1 largeonion
finely chopped
- 200 mltomato puree
fresh or canned
- 3 garlic cloves
finely chopped
- 30 gramscashew nuts
for grinding into gravy
- 50 mlfresh cream
for garnish
- 1 teaspooncardamom powder
- 1 teaspoonsalt
- 1 teaspoonred chili powder
- 0 ½ teaspoongaram masala
- 3 tablespoonsoil or ghee
for gravy
Instructions
To make the koftas, mix grated paneer, mashed potatoes, grated carrot, mashed green peas, cornflour, ginger, green chili, cardamom powder, and salt in a bowl.
Shape the mixture into small round balls (koftas).
Heat oil in a deep pan and deep fry the koftas until golden brown. Drain on kitchen paper and set aside.
To prepare the gravy, heat oil or ghee in a pan and sauté finely chopped onions until golden brown.
Add chopped garlic and sauté for a minute.
Add tomato puree and cook on medium heat until the oil separates from the gravy.
Add red chili powder, garam masala, and salt to the gravy and cook for another 2 minutes.
Add soaked and ground cashew nut paste and mix well, cooking for 5 minutes on low heat.
Add fresh cream and stir well, then simmer for 2 minutes.
Add the fried koftas into the gravy and gently mix, allowing them to soak for 5 minutes before turning off the heat.
Garnish with fresh cream and serve hot with naan or rice.
Nutrition Facts
Per serving
