This dish is the epitome of celebration in Indian cuisine. Malai Kofta features melt-in-the-mouth dumplings (koftas) made from paneer and potato, which are fried until golden and then simmered in a luxuriously smooth, creamy, and mildly sweet gravy. It’s a standout main course that is sure to make your Rakhi feast feel extra special.
Ingredients
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For the Koftas (Dumplings):
- 2 large potatoes, boiled, peeled, and mashed
- 1 cup grated paneer (Indian cottage cheese)
- 3 tablespoons cornstarch or arrowroot powder
- 1/2 teaspoon garam masala
- Salt to taste
- A small handful of chopped cashews and raisins (for stuffing, optional)
- Oil for deep frying
For the Gravy:
- 2 tablespoons ghee or oil
- 2 medium onions, roughly chopped
- 3 large tomatoes, roughly chopped
- 10-12 raw cashews
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (for color)
- 1 teaspoon coriander powder
- 1/2 cup fresh cream or coconut cream
- 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
- 1/2 teaspoon garam masala
- Salt to taste
- A pinch of sugar (to balance the flavors)
- Fresh coriander, for garnish
Whole Spices:
- 1 bay leaf
- 2 green cardamoms
- 1-inch cinnamon stick
Instructions
- Prepare the Koftas: In a mixing bowl, combine the mashed potatoes, grated paneer, cornstarch, salt, and 1/2 tsp garam masala. Knead gently to form a smooth, non-sticky dough.
- Shape and Fry the Koftas: Divide the dough into equal-sized portions. Flatten each portion, place a few chopped cashews and a raisin in the center (if using), and roll it back into a smooth, crack-free ball. Heat oil in a pan for deep frying. Once the oil is medium-hot, carefully slide in the koftas and fry them in batches until they are golden brown and crisp. Remove with a slotted spoon and set aside on a plate.
- Make the Gravy Base: In another pan, heat the ghee or oil. Add the whole spices (bay leaf, cardamoms, cinnamon) and sauté for 30 seconds. Add the chopped onions, ginger-garlic paste, and cashews. Cook until the onions soften. Add the chopped tomatoes and a pinch of salt, and cook until the tomatoes turn soft and mushy.
- Blend the Gravy: Turn off the heat and let the mixture cool completely. Remove the bay leaf and cinnamon stick, then transfer the rest to a blender. Blend to a very smooth paste, adding a little water if needed. For a restaurant-quality silky texture, strain this paste through a fine-mesh sieve into the pan.
- Cook the Gravy: Return the pan to low heat. Add the turmeric powder, red chili powder, and coriander powder. Cook, stirring continuously, for 5-7 minutes until the gravy thickens and you see oil separating at the edges.
- Make it Creamy: Pour in about 1 to 1.5 cups of warm water and stir to combine. Bring to a gentle simmer. Reduce the heat and stir in the fresh cream and the pinch of sugar. Do not boil the gravy after adding the cream.
- Finish and Serve: Just before serving, gently place the fried koftas into the warm gravy. Sprinkle with garam masala and crushed kasuri methi. Garnish with a swirl of cream and fresh coriander. Serve immediately with hot naan, roti, or jeera rice.