Malai kofta is the celebration curry — crisp, golden vegetable-and-paneer dumplings resting in a gravy so silky it pours like cream. The koftas themselves are the delicate part: soft inside, just firm enough to hold their shape in the sauce, and always, always added at the very end so they stay crisp-edged. Make the gravy ahead if you like, fry the koftas fresh, and bring the two together at the table.
Malai Kofta Recipe
Crisp paneer-and-potato koftas in a silky, cream-enriched tomato-cashew gravy.
Ingredients
Method
- Make the gravy base first: heat the oil in a pan, add the bay leaf, cinnamon and cardamom, then the onion. Cook for 5 to 6 minutes until soft and light golden.
- Add the ginger-garlic paste and cook for a minute, then add the tomatoes, soaked cashews and a pinch of salt. Cook for 7 to 8 minutes until the tomatoes are completely soft and pulpy. Take off the heat, remove the bay leaf and cinnamon, cool slightly, then blend with 1/2 cup of water into a completely smooth puree.
- Return the puree to the pan with the chilli powder, coriander powder, turmeric and sugar. Simmer for 5 to 6 minutes until the gravy thickens and turns glossy. Keep it aside — the cream goes in at the end.
- For the koftas, combine the grated paneer, mashed potato, cornflour, green chilli, coriander, garam masala and salt. Mix gently into a soft dough — the potato must be free of lumps or the koftas will crack. If the mixture feels sticky, add another teaspoon of cornflour.
- Divide into 10 to 12 portions. Flatten each in your palm, place a few raisins and cashew pieces in the centre, and seal into a smooth ball or oval. Roll lightly so there are no cracks.
- Heat oil for deep frying on medium heat. Test with a tiny piece of mixture: it should rise steadily, not sink or brown at once. Fry the koftas in batches for 3 to 4 minutes, turning gently, until deep golden and crisp. Drain on kitchen paper.
- Finish the gravy: warm it through, stir in the cream, garam masala and crushed kasuri methi, and adjust the salt. The gravy should be pourable — loosen with a splash of warm water if it has thickened. Do not boil hard after adding the cream.
- To serve, arrange the hot koftas in a serving dish and pour the hot gravy over them. Drizzle with a little cream and serve at once with naan, jeera rice or laccha parathas.
Notes
Koftas go into the gravy at serving time, never before — simmering them in the sauce makes them swell, soften and break apart.
A completely smooth, lump-free potato mash is the difference between koftas that hold and koftas that split in the oil.
The gravy freezes beautifully without the cream; add the cream when reheating.
For a lighter version, shape the koftas and cook them in an appe (paniyaram) pan with a few drops of oil instead of deep frying.