Creamy Indian Malai Kofta with Cashew Gravy
Malai Kofta is a classic North Indian dish featuring soft, paneer-stuffed dumplings served in a rich and aromatic cashew-based gravy.
Preparation
Get these tasks done before you start cooking.
Preparing the Kofta
- 1
Combine Ingredients
In a large bowl, combine paneer, potatoes, cornflour, salt, raisins, and almonds.
- 2
Shape Mixture
Shape the mixture into small balls.
- 3
Fry Koftas
Heat oil in a pan and deep-fry the koftas until golden brown. Remove and drain on a paper towel.
Tip: Ensure koftas are completely covered in oil while frying to cook evenly.
Preparing the Gravy
- 1
Heat Spices
Heat oil and ghee in a separate pan. Add cumin seeds and let them splutter.
- 2
Sauté Onions
Add onions, sauté until golden brown, then add ginger and garlic. Cook for another 2 minutes.
- 3
Cook Tomatoes
Stir in the tomato puree and cook for 5 minutes.
- 4
Add Cashew Paste
Blend cashews into a smooth paste, add to the pan, and cook for 7-8 minutes.
Tip: If the gravy becomes too thick, add a bit of hot water to adjust the consistency.
How to Make Creamy Indian Malai Kofta with Cashew Gravy
Total time: 2 h 20 min · Yields 4 servings
- 1
Deep Frying
Ensure oil is heated to the right temperature before frying koftas.
- 2
Sautéing
Maintain a gentle heat to prevent spices from burning.
- 3
Simmering
Let the gravy simmer on low to infuse flavors perfectly.
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