Malai Kofta
An Indian dinner built around paneer and potatoes — on the table in 50 minutes.
✓ USDA-verified nutrition data
515 calories
13g protein
28g carbs
38g fat
3g fiber
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
- Boil the potatoes until tender, then mash with the crumbled paneer and cornstarch into a smooth dough — it should feel like soft clay.
- Roll into walnut-sized balls; if the mixture cracks, wet your hands and knead in another spoon of cornstarch.
- Shallow-fry the koftas in hot oil, turning gently, until golden all over, about 6 minutes. Drain on a rack so they stay crisp.
- Soak the cashews in hot water 10 minutes, then blend with the onion and ginger to a silky paste.
- Melt the butter, fry the cashew paste 5 minutes, then add tomato puree and garam masala; simmer 8 minutes until rich and thick.
- Stir in the cream and a splash of water; keep at a gentle simmer.
- Add the koftas only when ready to serve — 3 minutes in the sauce to warm through, no longer, or they soften too much.