Malai Kofta

Soft paneer and potato dumplings in a velvety, mildly spiced tomato-cream gravy — pure indulgence.

Cuisine: North Indian (North India) · Style: Curry · Protein: Paneer · Total time: 55 minutes · Difficulty: hard · Servings: 4 · Spice: 2/5

Ingredients

• 200g paneer, grated
• 2 boiled potatoes, mashed
• 2 tbsp cornflour
• 10 cashews, ground
• 2 tomatoes, pureed
• 1 onion, paste
• 1/2 cup cream
• 1 tsp garam masala
• 1 tsp kasuri methi
• 2 tbsp butter
• Oil for frying
• Salt to taste

Steps

1. Mix grated paneer, mashed potato, cornflour, and salt. Shape into balls.
2. Deep fry koftas until golden. Set aside.
3. Heat butter, sauté onion paste until golden.
4. Add tomato puree and cook until thick.
5. Add cashew paste, garam masala, and kasuri methi.
6. Add water and cream, simmer 5 minutes.
7. Place koftas in gravy just before serving.
8. Serve with naan or pulao.

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