Creamy Indian Malai Kofta with Cashew Gravy
Deliciously Rich and Aromatic Vegetarian Delight
Malai Kofta is a classic North Indian dish featuring soft, paneer-stuffed dumplings served in a rich and aromatic cashew-based gravy.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Kofta
For the Gravy
Spices
For Garnish
Preparation
Preparing the Kofta
Combine Ingredients
In a large bowl, combine paneer, potatoes, cornflour, salt, raisins, and almonds.
Shape Mixture
Shape the mixture into small balls.
Fry Koftas
Heat oil in a pan and deep-fry the koftas until golden brown. Remove and drain on a paper towel.
Ensure koftas are completely covered in oil while frying to cook evenly.
Preparing the Gravy
Heat Spices
Heat oil and ghee in a separate pan. Add cumin seeds and let them splutter.
Sauté Onions
Add onions, sauté until golden brown, then add ginger and garlic. Cook for another 2 minutes.
Cook Tomatoes
Stir in the tomato puree and cook for 5 minutes.
Add Cashew Paste
Blend cashews into a smooth paste, add to the pan, and cook for 7-8 minutes.
If the gravy becomes too thick, add a bit of hot water to adjust the consistency.
Cooking Process
Deep Frying
Ensure oil is heated to the right temperature before frying koftas.
Sautéing
Maintain a gentle heat to prevent spices from burning.
Simmering
Let the gravy simmer on low to infuse flavors perfectly.
Plating & Serving
Creamy Indian Malai Kofta with Cashew Gravy
Creamy Indian Malai Kofta with Cashew Gravy
Plating & Serving
Arrange the koftas in a serving dish, pour the creamy cashew gravy over, and garnish with cream swirls and coriander.