Cooking Lucid
Malai Kofta
Crispy potato-paneer dumplings in a luxuriously creamy tomato-cashew sauce. A restaurant-style vegetarian celebration dish — rich, indulgent, and worth every minute.
Prep 40 min
Cook 30 min
Total 1h 10m
Serves 4
Ingredients
Step 1 — Make kofta
- 2 medium potatoes (boiled and mashed)
- 8 oz paneer (grated)
- 2 tbsp cornstarch
- 2 tbsp cashews (chopped)
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp cilantro
- Oil for deep frying
Step 2 — Creamy gravy
- 2 tbsp ghee
- 1 onion (chopped)
- 3 tomatoes (pureed)
- ¼ cup cashews (soaked)
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri chili powder
- ½ tsp turmeric
- 1 tsp garam masala
- ½ cup heavy cream
- 1 tsp sugar
- 1 tsp salt
Step 3 — Serve
- Basmati rice
- Naan
- Fresh cream and cilantro
Instructions
- 1
Shape and fry kofta
Mix potatoes, paneer, cornstarch, cashews, garam masala, salt, and cilantro. Form small balls and deep fry at 350°F until golden. Drain on paper towels.
- 2
Make the gravy
Sauté onion in ghee until golden. Add ginger-garlic paste and tomato purée; cook 8 minutes. Blend with soaked cashews until smooth. Return to pan, add spices, cream, sugar, and salt. Simmer 5 minutes.
- 3
Serve
Add kofta to gravy just before serving (or serve on top to keep them crisp). Garnish with cream and cilantro. Serve with rice and naan.
Nutrition per serving: 480 cal · 14g protein · 28g carbs · 36g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
