Malai Kofta
Malai Kofta is the ultimate vegetarian indulgence, featuring melt-in-the-mouth fried dumplings (koftas) made of potato and paneer, served in a luxurious, creamy tomato-onion gravy. The word 'Malai' translates to cream, and 'Kofta' to dumplings, perfectly describing this regal dish that originated in the Mughal imperial kitchens. It is a delicate balance of textures—the crispy exterior of the kofta giving way to a velvety center, all bathed in a sauce that is both sweet and savory. This is often the most ordered vegetarian dish in Indian fine-dining restaurants, reserved for celebrations due to its rich ingredients and multi-step preparation.
Chef's Secret: To ensure your koftas are restaurant-quality, stuff a single raisin and a few broken cashews into the center of each ball before frying; it provides a hidden burst of sweetness and crunch.
Ingredients
- Potatoes 3 medium
- Paneer 200g
- Cornstarch 2 tbsp
- Garam Masala 1/2 tsp
- Vegetable Oil as needed
- Onions 2 medium
- Cashews 12
- Butter 2 tbsp
- Bay Leaf 1
- Cinnamon 1 inch
- Tomato Puree 1/2 cup
- Heavy Cream 1/4 cup
- Turmeric 1/2 tsp
- Red Chili Powder 1 tsp
- Cilantro for garnish
Instructions
-
Prepare the Koftas: Boil 3 medium potatoes and peel them. Grate the potatoes and 200g of paneer into a bowl. Add 2 tablespoons of cornstarch, a pinch of salt, and 1/2 teaspoon of garam masala. Knead into a smooth, non-sticky dough.Expert Tip: Grating the ingredients instead of mashing them by hand ensures a uniform texture without lumps, which prevents the dumplings from cracking in the oil.
-
Divide the dough into 12 equal balls. If the dough sticks to your hands, grease your palms with a little oil. Roll them between your palms until they are perfectly smooth spheres with no cracks.
-
Heat oil for deep frying in a kadai. Once the oil is medium-hot, gently slide 3-4 koftas in. Fry on medium heat, stirring very gently with a slotted spoon, until they are deep golden brown. Drain on paper towels.Expert Tip: Do not overcrowd the pan; frying too many at once drops the oil temperature, which can cause the koftas to absorb oil and fall apart.
-
Make the Gravy: Boil 2 chopped onions and 10-12 cashews in 1 cup of water for 10 minutes. Drain the water and grind the onions and cashews into a super-fine, milky white paste.Expert Tip: Boiling the onions removes their pungent 'raw' edge, allowing the gravy to remain sweet and pale, which is characteristic of the Malai style.
-
Heat 1 tablespoon of butter in a pan. Add 1 bay leaf and 1 inch of cinnamon. Pour in the onion-cashew paste and sauté on low heat for 5 minutes. Add 1/2 cup of tomato puree and sauté until the fat separates.
-
Season with 1/2 teaspoon turmeric, 1 teaspoon red chili powder, and salt. Stir in 1/2 cup of water and 1/4 cup of heavy cream. Simmer for 3 minutes until the gravy is thick and glossy.
-
Assembling: Place the fried koftas in a serving dish and pour the hot gravy over them just before eating. Garnish with a drizzle of cream and fresh cilantro.Expert Tip: Never simmer the koftas in the gravy on the stove; they are very delicate and will dissolve into the sauce. Always pour the sauce over the dumplings at the last second.
Nutrition Information
420
Calories
12g
Protein
35g
Carbs
28g
Fat