Malai Kofta

Paneer and potato dumplings in a creamy cashew gravy.

Ingredients

• 400 g Fresh cottage cheese
• 3 Potatoes
• 3 tbsp Cornstarch
• 1 cup Cashews
• 2 Onions
• 4 Tomatoes
• ¾ cup Cream
• 2 tbsp Ginger
• 1 tbsp Garam masala
• 1 tsp Cardamom
• 3 cups Frying oil
• 3 tbsp Butter
• 2 tsp Salt

Method

1. Make the kofta — Mash the paneer with boiled potato, cornstarch and salt until smooth and shape into balls.
2. Fry — Fry at medium heat until golden — too hot and they burst.
3. Make the gravy — Boil the cashews, onion and tomato, then blend into a completely smooth paste.
4. Cook the gravy — Fry the paste in butter with ginger and spices for 15 minutes until it thickens and darkens.
5. Add cream — Stir in the cream and warm gently.
6. Malai Kofta is ready — Add the kofta only just before serving so they stay intact.

More India recipes

• Butter Chicken
• Chicken Biryani
• Palak Paneer
• Samosas
• Dal Tadka
• Garlic Naan