Malai Kofta

Name: Malai Kofta (Upgraded)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Potatoes-boiled, peeled, and mashed (Russet or Yukon Gold); 1/2 cup Paneer-freshly grated; 1/4 cup All-purpose flour (Maida), plus extra for dusting; 2 tablespoons Cashews-roughly chopped and toasted; 2 tablespoons Golden raisins-soaked in warm water for 15 minutes and drained; 1 teaspoon Ginger-garlic paste (freshly made); 1/2 teaspoon Garam masala (homemade blend preferred); To taste Salt; To taste White pepper powder; For frying Ghee or vegetable oil; 1 tablespoon Ghee; 1 Medium onion-finely chopped (red or yellow); 1 teaspoon Ginger-garlic paste (freshly made); 1 cup Tomato puree (passata or canned whole tomatoes blended); 1/4 teaspoon Turmeric powder; 1 teaspoon Kashmiri red chili powder; 1 teaspoon Coriander powder; 1/2 teaspoon Garam masala (homemade blend preferred); 1/2 cup Water or vegetable broth; 1/2 cup Heavy cream; 1/4 teaspoon Saffron strands-soaked in 2 tablespoons of warm milk; To taste Salt; 2 tablespoons Fresh cilantro-chopped, for garnish

⏱1h 15m

👥4 servings

🔥550 cal

Medium

🍽️Indian

A slightly elevated version of Malai Kofta, featuring richer ingredients and a hint of saffron.

1 cup Potatoes-boiled, peeled, and mashed (Russet or Yukon Gold)

1/2 cup Paneer-freshly grated

1/4 cup All-purpose flour (Maida), plus extra for dusting

2 tablespoons Cashews-roughly chopped and toasted

2 tablespoons Golden raisins-soaked in warm water for 15 minutes and drained

See all 23 ingredients ↓

(0 reviews)

⏱1h 15m

👥4 servings

🔥550 cal

Medium

🍽️Indian

A slightly elevated version of Malai Kofta, featuring richer ingredients and a hint of saffron.

#Indian #Vegetarian #Comfort Food #Saffron

Instructions

Soak saffron strands in 2 tablespoons of warm milk and set aside for at least 15 minutes.
In a bowl, combine all Kofta ingredients (mashed potatoes, grated paneer, all-purpose flour, toasted cashews, soaked raisins, ginger-garlic paste, garam masala, salt, and white pepper powder).
Mix gently and form the mixture into small, smooth balls. Dust lightly with all-purpose flour.
Heat ghee (or vegetable oil) in a deep frying pan over medium heat.
Carefully add the kofta balls to the hot ghee and fry until golden brown on all sides. Remove and drain on paper towels.
For the Sauce, heat ghee in a pan over medium heat.
Add finely chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute.
Add tomato puree, turmeric powder, Kashmiri red chili powder, and coriander powder. Cook until the oil starts to separate from the mixture.
Add water (or vegetable broth), garam masala, and salt. Bring to a simmer and cook for 5-7 minutes.
Stir in heavy cream and the saffron-infused milk. Cook for another 2-3 minutes. Adjust salt and spice as needed.
Gently place the fried kofta balls into the simmering sauce.
Cook for 2-3 minutes, allowing the kofta to soak up the sauce.
Garnish with fresh cilantro before serving hot with naan, roti, or rice.

Ingredients

Kofta
1 cup 225 g Potatoes-boiled, peeled, and mashed (Russet or Yukon Gold)
1/2 cup 50 g Paneer-freshly grated
1/4 cup 30 g All-purpose flour (Maida), plus extra for dusting
2 tablespoons 30 mL Cashews-roughly chopped and toasted
2 tablespoons 30 mL Golden raisins-soaked in warm water for 15 minutes and drained
1 teaspoon 5 mL Ginger-garlic paste (freshly made)
1/2 teaspoon 2.5 mL Garam masala (homemade blend preferred)
To taste To taste Salt
To taste To taste White pepper powder
For frying For frying Ghee or vegetable oil
Sauce
1 tablespoon 15 mL Ghee
1 1 Medium onion-finely chopped (red or yellow)
1 teaspoon 5 mL Ginger-garlic paste (freshly made)
1 cup 240 mL Tomato puree (passata or canned whole tomatoes blended)
1/4 teaspoon 1.25 mL Turmeric powder
1 teaspoon 5 mL Kashmiri red chili powder
1 teaspoon 5 mL Coriander powder
1/2 teaspoon 2.5 mL Garam masala (homemade blend preferred)
1/2 cup 120 mL Water or vegetable broth
1/2 cup 120 mL Heavy cream
1/4 teaspoon 1.25 mL Saffron strands-soaked in 2 tablespoons of warm milk
To taste To taste Salt
2 tablespoons 30 mL Fresh cilantro-chopped, for garnish

Equipment

Mixing bowls
Deep frying pan
Frying spoon
Saucepan

Instructions

Soak saffron strands in 2 tablespoons of warm milk and set aside for at least 15 minutes.
In a bowl, combine all Kofta ingredients (mashed potatoes, grated paneer, all-purpose flour, toasted cashews, soaked raisins, ginger-garlic paste, garam masala, salt, and white pepper powder).
Mix gently and form the mixture into small, smooth balls. Dust lightly with all-purpose flour.
Heat ghee (or vegetable oil) in a deep frying pan over medium heat.
Carefully add the kofta balls to the hot ghee and fry until golden brown on all sides. Remove and drain on paper towels.
For the Sauce, heat ghee in a pan over medium heat.
Add finely chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute.
Add tomato puree, turmeric powder, Kashmiri red chili powder, and coriander powder. Cook until the oil starts to separate from the mixture.
Add water (or vegetable broth), garam masala, and salt. Bring to a simmer and cook for 5-7 minutes.
Stir in heavy cream and the saffron-infused milk. Cook for another 2-3 minutes. Adjust salt and spice as needed.
Gently place the fried kofta balls into the simmering sauce.
Cook for 2-3 minutes, allowing the kofta to soak up the sauce.
Garnish with fresh cilantro before serving hot with naan, roti, or rice.

Nutrition per serving

Calories 550

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Malai Kofta

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