Malai Kofta

• 1 cup grated paneer
• 1 cup grated potato
• 2 tablespoons finely chopped cilantro
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 cup heavy cream
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• Salt to taste
• Oil for frying
• 2 tablespoons chopped cilantro for garnish

Steps

1. 1 Mix paneer, potato, cilantro, and a pinch of salt into a dough. Form into golf-ball sized dumplings.
2. 2 Heat oil in a large pan and fry the dumplings until golden brown. Set aside.
3. 3 In the same pan, add cumin seeds and let them sizzle. Add onions and sauté until golden.
4. 4 Add ginger-garlic paste, turmeric, chili powder, and garam masala. Stir for a minute.
5. 5 Pour in the tomato puree and cook until the oil separates from the mixture.
6. 6 Add heavy cream and season with salt. Simmer for 10 minutes.
7. 7 Gently place the fried dumplings into the gravy and simmer for 5 more minutes.
8. 8 Garnish with chopped cilantro before serving.

Equipment

• Large frying pan
• Mixing bowl

Variations

• Add peas or spinach to the gravy for extra veggies.

Substitutions

• If you can't find garam masala, use a mix of ground cinnamon, cloves, and cardamom.

Pairings

• Raita
• Mango chutney

Nutrition

Tips

• For a vegan version, substitute paneer with additional grated potato or tofu.
• Make sure to simmer the gravy gently to prevent it from splitting.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to retain creaminess.

Freezing: Freezes well for up to a month. Thaw in the fridge overnight and reheat gently on the stovetop.

Serving Suggestions

• Serve with steamed basmati rice and warm naan for a complete meal.

FAQ