Malai Kofta
Crisp, pillowy dumplings of potato and paneer swim in a rich, spiced tomato-cream sauce that balances warmth from garam masala with bright ginger and cilantro. The recipe includes a stovetop sauce technique and a shallow-fry finish for koftas to keep this approachable for a confident home cook.
1 lb russet potatoes, peeled and cut into chunks
8 oz paneer, crumbled
1 onion, finely chopped
3 clove garlic, minced
1 tbsp ginger, grated
1 green chili, finely chopped
3 tbsp all-purpose flour
1 tbsp cornstarch
1 cup breadcrumbs
6 tbsp oil, for shallow frying
1 cup tomato, pureed
1 cup heavy cream
1 cup yogurt, whisked
6 tbsp cashews, soaked in hot water for 15 minutes
2 tbsp ghee
1 bay leaf
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1 tsp red chili powder
1 ½ tsp salt
½ tsp sugar
1 tbsp lemon juice
2 tbsp cilantro, chopped
½ cup water
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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