Dinner · 50 min · indian

Malai Kofta

An Indian dinner built around paneer and potatoes — on the table in 50 minutes. The macros do the talking: 13g protein, 28g carbs, and 38g fat in every 515-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Paneer
• 2 medium Potatoes
• 3 tbsp Cornstarch
• 3/4 cup Heavy cream
• 1 cup Tomato puree
• 1/4 cup Cashews
• 1 Onion
• 2 tbsp Butter
• 1.5 tsp Garam masala
• 1 tbsp Fresh ginger

Steps

1. Boil the potatoes until tender, then mash with the crumbled paneer and cornstarch into a smooth dough — it should feel like soft clay.
2. Roll into walnut-sized balls; if the mixture cracks, wet your hands and knead in another spoon of cornstarch.
3. Shallow-fry the koftas in hot oil, turning gently, until golden all over, about 6 minutes. Drain on a rack so they stay crisp.
4. Soak the cashews in hot water 10 minutes, then blend with the onion and ginger to a silky paste.
5. Melt the butter, fry the cashew paste 5 minutes, then add tomato puree and garam masala; simmer 8 minutes until rich and thick.
6. Stir in the cream and a splash of water; keep at a gentle simmer.
7. Add the koftas only when ready to serve — 3 minutes in the sauce to warm through, no longer, or they soften too much.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes