Name: Malai Kofta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 cups boiled, mashed potatoes; 1 cup grated paneer (Indian cottage cheese); 1/2 cup grated carrots; 1/4 cup finely chopped green beans; 2 tbsp corn flour; Salt and pepper to taste; Oil for frying; 1 cup cashews, soaked in warm water; 1 cup chopped onions; 1 cup chopped tomatoes; 1 tbsp ginger-garlic paste; 1 tsp cumin seeds; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tsp garam masala; 1/2 cup heavy cream; Salt to taste; Fresh coriander for garnish

Instructions

In a mixing bowl, combine the mashed potatoes, grated paneer, carrots, green beans, corn flour, salt, and pepper. Mix well until you have a smooth dough-like consistency.
Shape the mixture into small, round balls to form the koftas.
Heat oil in a deep skillet and fry the koftas until golden brown and crispy on all sides. Remove and set aside.
In a blender, combine the soaked cashews with a little water and blend into a smooth paste. Set aside.
In a separate pan, heat some oil and add cumin seeds. Allow them to splutter.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook until the raw smell disappears.
Add the chopped tomatoes and cook until they break down and release their juices.
Sprinkle in the red chili powder, turmeric powder, garam masala, and salt. Mix well.
Pour in the cashew paste and stir to combine.
Slowly add the heavy cream, stirring continuously to avoid lumps.
Let the gravy simmer on low heat for a few minutes until it thickens slightly.
Gently place the fried koftas into the simmering gravy.
Allow them to soak up the flavors for a few minutes.
Garnish with fresh coriander leaves.
Serve the Malai Kofta hot with steamed rice, naan, or chapati.

Ingredients

Instructions

Nutrition Facts

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