Malai Kofta 2

A rich, restaurant-style dish featuring stuffed potato–paneer koftas simmered in a flavourful creamy gravy.

Ingredients

For the Kofta:

• 1 1/2 lb potatoes
• 2 heaped tbsp each crumbled paneer, khoya and thick malai (or ricotta + heavy cream substitute)
• 4–5 chopped cashew nuts
• 1 tbsp raisins
• 2–3 finely chopped green chillies
• 1/4 tsp sugar
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 1/2 tsp cardamom powder
• Salt to taste
• 3 tbsp cooking oil/ghee
• Oil for deep frying

For the Gravy:

• 2 medium onions, chopped
• 3 garlic flakes, crushed
• 1 inch ginger, crushed
• 3 large tomatoes, pureed
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 2 tsp powdered poppy seeds
• 1/2 tsp sugar
• 1 tbsp ground peanuts/cashews

Instructions

1. Prepare the Kofta Base

   • Boil potatoes until tender.
   • Peel, mash and season with salt.
   • Combine paneer, khoya, malai, cashews, raisins, green chillies, sugar, coriander powder, cumin powder, red chilli powder and cardamom powder into a paste.

2. Shape and Fry the Koftas

   • Take portions of the potato mixture and flatten them.
   • Place a little stuffing in the centre.
   • Seal edges and shape into smooth stuffed rounds.
   • Deep fry until golden brown; drain and keep aside.

3. Prepare the Gravy

   • Blend onions, ginger, garlic and poppy seeds.
   • Fry this mixture in 3 tbsp oil until brown and oil separates.
   • Add tomato purée and all masala powders.
   • Mix in sugar and ground peanuts/cashew.
   • Cook until gravy thickens; add a little malai if desired.
   • Add water as needed to adjust consistency.

4. Finish and Serve

   • Bring the gravy to a boil.
   • Add koftas just before serving to prevent sogginess.
   • Heat through and serve hot.