Creamy Malai Kofta

Soft potato and paneer dumplings (kofta) simmered in a luscious, creamy, subtly spiced cashew and tomato-based gravy, served with fragrant cumin basmati rice and a dollop of fresh yogurt.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.12/serving

Dietary

• Vegetarian
• Pescatarian
• Soy-Free
• Egg-Free

Tags

• comfort food
• savory
• fry
• healthy

Ingredients

• 2 potatoes (medium, boiled, mashed)
• 4 ounce paneer (grated)
• 2 tablespoon all-purpose flour
• 1 teaspoon kosher salt
• 2 cup vegetable oil (for deep frying)
• 1 tablespoon unsalted butter
• 1 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.25 cup raw cashews
• 0.5 cup tomato puree
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon garam masala
• 0.5 cup heavy cream
• 1.5 cup water
• 0.5 cup basmati rice (uncooked)
• 0.5 teaspoon whole cumin seeds
• 1 tablespoon olive oil
• 0.25 cup plain yogurt

Instructions

1. In a large bowl, combine the mashed potatoes, grated paneer, all-purpose flour, and 1/4 teaspoon kosher salt. Mix well to form a dough. Divide the mixture into 9-12 small balls (kofta).
2. Heat 2 cups of vegetable oil in a deep pan or pot over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully deep fry the kofta in batches until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
3. In a separate large skillet or pot, melt 1 tablespoon of unsalted butter over medium heat. Add the finely chopped yellow onion and cook until translucent and lightly golden, about 7-10 minutes.
4. Add the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant. Add the raw cashews and cook for another 2-3 minutes until lightly toasted.
5. Add the tomato puree, ground cumin, ground coriander, turmeric powder, and garam masala. Cook, stirring, for 5 minutes, until the oil starts to separate from the mixture.
6. Carefully transfer the gravy mixture to a blender (or use an immersion blender) and blend until very smooth. If too thick, add a splash of water.
7. Return the smooth gravy to the skillet. Stir in the heavy cream, 1/2 cup water, and 3/4 teaspoon kosher salt. Bring to a gentle simmer. Add the fried kofta to the gravy and cook for 5-7 minutes, allowing them to absorb the flavors.
8. While the kofta simmers, prepare the cumin basmati rice. In a small saucepan, heat 1 tablespoon olive oil. Add 1/2 teaspoon whole cumin seeds and sauté for 30 seconds until fragrant. Add 1/2 cup uncooked basmati rice and stir for 1 minute. Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes until water is absorbed. Let stand for 5 minutes.
9. Serve the creamy malai kofta hot with the cumin basmati rice and a dollop of plain yogurt if desired.

Notes

Ensuring the kofta are thoroughly mashed and bound well will prevent them from breaking during frying. You can make the gravy ahead of time and store it in the refrigerator.

Nutrition (per serving)

• Calories: 780
• Protein: 19.5 g
• Carbohydrates: 83.2 g
• Fat: 42.1 g
• Fiber: 6.8 g
• Sodium: 870 mg
• Saturated Fat: 20.5 g
• Sugar: 10.3 g
• Cholesterol: 70 mg