Malai Kofta

Tender paneer and potato dumplings submerged in a deep orange, velvety gravy. The aroma of garam masala and the smoothness of the cream create a rich balance that perfectly coats the back of a spoon.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 564
• Protein: 21 g
• Carbs: 37 g
• Fat: 37 g

Ingredients

• 250 g paneer ( crumbled )
• 200 g Potato ( boiled and mashed )
• 2 tbsp Wheat flour
• 30 g ghee
• 2 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 3 piece Round tomato ( diced )
• 50 g Roasted salted cashews
• 100 ml Cream
• 1 tsp garam masala
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 500 ml Sunflower oil ( for frying )
• 20 g Fresh ginger ( grated )
• 1 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between palms )

Instructions

1. Preparing the kofta dough

   Mix the crumbled paneer with the mashed potato. Add the wheat flour, chili powder, and a pinch of salt. Knead until you get a smooth dough that no longer sticks to your fingers.

2. Shaping and frying

   Form walnut-sized balls. Heat the sunflower oil and fry the koftas until they have a golden and crispy crust. Drain on paper towels.

3. Sauce base

   In a skillet, heat the ghee. Sauté the onions, garlic, ginger, and cashews. When the onions are translucent, add the tomatoes. Let it simmer until the fat starts to separate from the vegetable flesh.

4. Binding the sauce

   Blend the vegetable mixture to obtain a perfectly smooth cream. Put back on the heat with the turmeric and garam masala. The sauce should reduce until it generously coats the spoon.

5. Finishing

   Stir in the cream and kasoori methi to add gloss and an herbaceous note. Arrange the koftas in a dish and pour the hot sauce over them just before serving so they maintain their texture.

Chef's tips

• Only combine the koftas with the sauce at the very last moment, otherwise they soak up too much liquid and lose their texture.
• If the sauce isn't smooth enough after blending, pass it through a fine-mesh sieve for a professional finish.

Storage

Store the sauce and koftas separately in the refrigerator for up to 3 days. Reheat the sauce gently in a pan before adding the dumplings.