Malai Kofta
Pillowy potato–paneer dumplings bathed in a silky, nuts-and-cream tomato sauce, perfect for weeknight dinners or elegant guests.
Ingredients
For the kofta
- 2 medium Potatoes — boiled and mashed Starchy potatoes like Russet give a fluffier kofta.
- 1 cup Paneer — crumbled Substitute firm tofu for a vegan option.
- 1/4 cup Cashews or Blanched Almonds — finely chopped Optional; adds richness.
- 1/4 cup Raisins or Currants Optional for a sweet contrast.
- 2 tablespoons Oil — for sautéing and frying Use neutral oil.
- 1 teaspoon Kosher Salt Adjust to taste.
- 1 tablespoon Minced Ginger — fresh
- 1 tablespoon Minced Garlic — fresh
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/4 teaspoon Cayenne Powder Adjust to spice preference.
For the gravy
- 1 stick Cinnamon
- 4 pods Green Cardamom Optional; adds aroma.
- 1 cup Tomato Purée
- 2 tablespoons Almond Butter or Cashew Paste For body and silkiness.
- 1/2 cup Water To adjust consistency.
- 1/2 cup Whipping Cream Or coconut cream for dairy-free.
- 1 teaspoon Granulated Sugar Balances acidity.
- 1/4 cup Fresh Cilantro For garnish.
Instructions
Make the kofta mix
- In a bowl, combine mashed potatoes, crumbled paneer, chopped nuts (if using), raisins, 1/2 teaspoon salt, 1/2 teaspoon cumin, and a pinch of cayenne. Mix until evenly combined.
Shape koftas
- Divide into 10–12 equal portions and roll into smooth balls. Keep hands slightly moist to prevent sticking.
Fry koftas
- Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add koftas and cook, turning, until golden on all sides (about 6–8 minutes). Remove and drain on paper towel.
Start the gravy
- In a separate pan, heat the remaining 1 tablespoon oil. Add the cinnamon stick and cardamom pods; toast for 30 seconds until fragrant.
Sauté aromatics
- Add chopped onion and sauté until soft and light golden. Stir in minced ginger and garlic; cook for 1 minute until aromatic.
Spice it
- Add coriander, remaining cumin, and cayenne. Stir for 20–30 seconds to bloom the spices.
Tomato base
- Pour in tomato purée and simmer for 5 minutes, stirring occasionally.
Add nut paste
- Mix in almond butter or cashew paste and 1/2 cup water. Simmer for 5–7 minutes until the sauce slightly thickens.
Finish with cream
- Lower heat, stir in cream and sugar, and adjust salt. Simmer gently — do not boil vigorously after adding cream.
Combine
- Gently place koftas into the warm gravy and spoon sauce over them. Heat for 2–3 minutes so they absorb flavor. Garnish with chopped cilantro and serve.
Notes
Paneer can be store-bought or homemade. If using dairy-free cream, choose full-fat coconut cream for the closest mouthfeel. Store koftas and gravy separately in airtight containers for up to 3 days to prevent sogginess.