Malai Kofta — Print Recipe — The Culinary Codex

Delicate fried dumplings of paneer and potato stuffed with nuts and raisins, bathed in a luxuriously creamy, mildly spiced tomato and cashew gravy. This royal Mughlai dish is Indian vegetarian cuisine at its most opulent.

Ingredients

200g paneer, crumbled finely
2 medium potatoes, boiled and mashed
2 tablespoons cornstarch
15 cashew nuts, soaked and made into paste
2 large onions, sliced and fried golden
3 tomatoes, pureed
1/4 cup heavy cream
1 teaspoon garam masala
1/2 teaspoon cardamom powder
Oil for deep frying
Raisins and chopped nuts for stuffing
Salt to taste

Instructions

1 Combine crumbled paneer, mashed potato, cornstarch, and salt into a smooth dough. Take small portions, flatten them, place a few raisins and chopped nuts in the center, and roll into smooth balls.
2 Deep fry the kofta balls in hot oil at 170 degrees Celsius, turning gently until they are evenly golden brown on all sides, about four to five minutes. Drain on paper towels and set aside.
3 For the gravy, blend the fried onions, soaked cashew paste, and tomato puree into a completely smooth sauce. This forms the rich, velvety base that defines the character of the dish.
4 Heat butter in a pan, add the blended gravy mixture and cook on medium heat for twelve minutes, stirring frequently until the oil separates and the gravy develops a deep, glossy orange hue.
5 Stir in the cream, garam masala, and cardamom powder. Simmer on low heat for five minutes, adjusting consistency with water if needed. The gravy should be smooth enough to coat a spoon.
6 Gently place the fried kofta balls into the gravy just before serving to prevent them from becoming soggy. Garnish with a swirl of cream and chopped cilantro. Serve with naan or pulao.

Did You Know?

Malai kofta was originally created as a meat dish in Mughal royal kitchens, with kofta meaning meatball in Persian. Vegetarian Mughal courtiers requested a meatless version, and ingenious cooks substituted paneer and potato, creating a dish that many argue surpasses the original in both texture and flavor.