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Indian · Dinner

Malai kofta

Feather-light paneer-potato kofta with raisin-cashew centers, fried crisp and served at the last moment in a silken tomato-cashew-cream gravy.

About 3 hr 35 minTotal
About 1 hr 35 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
North Indian malai kofta with deep-golden potato-paneer dumplings in silken cashew-tomato cream gravy, naan, and crisp tops visible.

Equipment

  • Finely chop and simmer longer; press through a sieve when the sauce must be smooth.

Ingredients

1× recipe · Makes 6 servings

  • 1 pound russet potatoes, boiled whole, chilled, peeled, and finely grated
  • 8 ounces soft paneer, finely grated
  • 3 tablespoons cornstarch
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon garam masala, divided
  • 2 tablespoons raisins, chopped
  • 2 tablespoons roasted cashews, chopped
  • 4 cups neutral oil for frying
  • 2 tablespoons ghee
  • 1 medium yellow onion, sliced
  • 1 tablespoon sliced ginger
  • 4 garlic cloves
  • 1 pound ripe tomatoes, chopped
  • 1/3 cup raw cashews
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri chile powder
  • 1 cup water
  • 1/2 cup heavy cream
  • 1 tablespoon kasuri methi, crushed
  • 1 teaspoon sugar
  • 6 naan breads

Instructions

  1. Mix cold grated potato, paneer, cornstarch, half the salt, and half the garam masala gently. Form 12 balls around small pinches of raisin and roasted cashew; chill while making gravy.

  2. Heat ghee and sauté onion, ginger, garlic, tomatoes, raw cashews, coriander, chile powder, and remaining salt until tomatoes collapse and fat separates, 15 minutes. Cool, , and strain.

  3. Return gravy to low heat and simmer 10 minutes. Stir in cream, kasuri methi, sugar, and remaining garam masala, then keep barely warm without boiling.

  4. Heat frying oil to 350°F. Test one kofta; if it cracks, knead 1 teaspoon more cornstarch into the mixture. Fry remaining kofta in three batches until evenly deep gold, 3 to 4 minutes, and drain on a rack.

  5. Put hot kofta in a wide serving dish and ladle warm gravy around—not over—them immediately before serving with naan, preserving crisp tops and soft centers.

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