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Malai Kofta

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1h 40min

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6 servings

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Malai Kofta is a popular North Indian vegetarian dish consisting of fried potato and paneer dumplings served in a creamy, spiced tomato-based sauce. The soft and tender koftas are made with a mixture of mashed potatoes, paneer, and aromatic spices, then deep-fried until golden brown. The rich and flavorful sauce is prepared with tomatoes, onions, cashews, and a blend of spices. This delicious and comforting dish is perfect for special occasions or whenever you crave a hearty and satisfying vegetarian meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Nuts

Ingredients

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Steps

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1
Prepare the kofta mixture

Boil the potatoes until tender. Peel and mash the potatoes. Crumble the paneer. Finely chop the green chili. In a large bowl, mix together the mashed potatoes, crumbled paneer, chopped green chili, cornstarch, and 1/2 teaspoon of salt until well combined.

2
Shape the koftas

Divide the kofta mixture into 12-14 equal portions. Roll each portion into a smooth ball.

3
Fry the koftas

Heat the oil in a deep pan or kadai over medium heat. Carefully add the koftas to the hot oil and fry until golden brown on all sides. Remove the koftas with a slotted spoon and set aside on a paper towel-lined plate.

4
Prepare the sauce ingredients

Roughly chop the onions and tomatoes. Peel and chop the ginger. Peel the garlic cloves. Soak the cashews in warm water for 10 minutes, then drain.

5
Blend the sauce ingredients

In a blender, combine the chopped onions, tomatoes, ginger, garlic cloves, and soaked cashews. Blend until a smooth paste forms.

6
Cook the sauce

Heat 2 tablespoons of oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Pour in the blended sauce and cook, stirring occasionally, for 10-12 minutes, or until the sauce thickens and the oil starts to separate from the sides.

7
Add the spices and cream

Stir in the garam masala, turmeric powder, red chili powder, and the remaining 1 teaspoon of salt. Cook for another 2-3 minutes. Reduce the heat to low and stir in the heavy cream.

8
Add the koftas and serve

Gently add the fried koftas to the sauce and simmer for 5 minutes, or until the koftas are heated through. Serve Malai Kofta hot with rice or naan.

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