Creamy Indian Malai Kofta with Cashew Gravy

Name: Creamy Indian Malai Kofta with Cashew Gravy
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 200g paneer; 2 large potatoes; 2 tbsp cornflour; 1/4 cup raisins; 1/4 cup almonds; Salt; Oil; 2 tbsp vegetable oil; 1 tbsp ghee; 2 onions; 1-inch ginger; 3 cloves garlic; 3 tomatoes; 12 cashews; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp garam masala; Salt; 1/4 cup fresh cream; 2 tbsp coriander leaves; Pinch of nutmeg

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

200g paneer

grated

2 large potatoes

boiled and mashed

2 tbsp cornflour

1/4 cup raisins

1/4 cup almonds

chopped

Salt

to taste

Oil

for frying

For the Gravy

2 tbsp vegetable oil

1 tbsp ghee

2 onions

finely chopped

1-inch ginger

grated

3 cloves garlic

minced

3 tomatoes

pureed

12 cashews

soaked in warm water

Spices

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala

Salt

to taste

For Garnish

1/4 cup fresh cream

2 tbsp coriander leaves

chopped

Pinch of nutmeg

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