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Author Notes: Malai Kofta, a vegetarian Indian curry with spiced potato, grated paneer and cashew fritters in a tomato and cream gravy. It is a delicately spiced dish that uses aromatic spices such as cardamom and garam masala. —dontask4salt
- 100 grams Mashed Potatoes
- 100 grams Grated Paneer
- 30 milliliters Heavy Cream
- 2 Tomatoes Chopped
- 1 Onion Chopped
- 2 Garlic cloves minced
- 1/2 Inch ginger minced
- 1/2 Green chilli sliced
- 6 Cashew nuts
- 4 Almonds
- Vegetable oil
- Boil the potatoes with the skin on, when soft peel and mash. Chop 2 tbsp of cashew nuts for the koftas stuffing. In a bowl mix the mashed potatoes, the grated paneer, salt, red chilli powder and garam masala. If the mixture is too moist you can add 1 tbsp of cornflour.
- Grab a portion of the kofta dough, mould with your hands into a disc then add chopped cashews in the middle, enclose the nuts with the dough and shape into a ball. Repeat with the remaining dough. Lightly coat the koftas in cornflour, and keep aside while you make the gravy.
- To prepare the gravy, heat up a pan with oil, add the whole cashews and almonds roast, then mix in the ginger, garlic, green chilli and onions, cook until golden. Then add the tomato cubes and cook until soft. Cool down and blend into a pure.
- Heat up a new pan with oil, when slightly hot add the spices, turmeric, red chilli powder, coriander and cumin and fry the spices for a few seconds.
- Add the tomato paste, and cook until the oil starts to ooze out, then add just enough water until you have gravy consistency, season with salt, garam masala and kasoori methi. Lastly add cream, stir and keep hot while you fry the koftas.
- Heat up oil in a pan and deep fry the malai koftas until brown then keep on a paper towel lined plate. Pour the gravy into individual serving bowls. While the koftas are still hot dip them into heavy cream to coat and add them to the gravy.