Malai Kofta
Ingredients
- 250 gpaneer (crumbled)
- 200 gPotato (boiled and mashed)
- 2 tbspWheat flour
- 30 gghee
- 2 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 3 pcRound tomato (diced)
- 50 gRoasted salted cashews
- 100 mlCream
- 1 tspgaram masala
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 pinchGray sea salt
- 500 mlSunflower oil (for frying)
- 20 gFresh ginger (grated)
- 1 tbspDried fenugreek leaves (Kasuri Methi) (crushed between palms)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
