Always fry a test kofta
Potatoes and paneer contain different amounts of moisture. A sample reliably shows whether some starch is still missing for binding.
Indian Recipe
Malai Kofta
Potatoes and paneer are finely processed, carefully bound and fried in portions until golden brown. Kofta are only added to the hot sauce when they are served, so that they do not break up.
Total time
1 hr 30 min
Calories
760 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Potato paneer kofta in creamy cashew sauce
Malai Kofta is a festive vegetarian curry with two consistencies: golden brown balls on the outside, soft balls on the inside and a smooth, mild sauce. A small test kofta shows before deep-frying whether the mixture is sufficiently bound. Sauce and balls remain separate until just before eating, because prolonged soaking makes the kofta very soft.
Vegetarian Dinners
Lunch
Dinner
Indian Recipes
Recipe
Malai Kofta
Malai Kofta combines soft potato-paneer balls with a mild, creamy sauce of tomatoes, onions, cashews, spices and cream.
Ingredients
4 servings
Method
-
1
Cook potatoes dry
Cook potatoes with their skins until soft, drain and leave to steam dry completely. Peel and mash them finely and then let them cool.
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2
Sauce base roasting
Heat the ghee. Fry the onions for 8 minutes until golden, then fry the ginger and garlic for 1 minute. Add the tomatoes, soaked cashews, coriander, chilli and cumin.
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3
Cook and puree sauce
Cover and cook the tomato mixture until soft for 12 minutes. Let it cool for five minutes, puree very finely with 150 ml of hot water and strain through a sieve as desired.
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4
Koftamasse
Mix potatoes, paneer, starch, garam masala and salt thoroughly. Divide mixture into twelve portions; fill each with some cashew pieces and optional raisins and seal until smooth.
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5
Deep fry a test kofta
Heat oil in a high saucepan to 175 to 180 ° C. First fry a small sample. If it falls apart, add another tablespoon of starch to the mixture.
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6
Bake Kofta in portions
Add only four balls to the oil and fry for 3 to 4 minutes until golden brown. Carefully turn, lift out with a skimmer and drain on a wire rack.
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7
Finishing sauce
Simmer the pureed sauce in a large saucepan for 5 minutes. Stir in the garam masala, kasuri methi, cream and salt; bring to a creamy consistency with hot water.
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8
First serve
Put the hot sauce in a serving bowl and place the kofta in it immediately before eating. Garnish with a little cream and serve with naan or basmati rice.
Kitchen know-how
Tips for Malai Kofta
Store separately
Kofta soak up sauce quickly. For guests, prepare sauce and balls, heat them separately and bring them together directly at the table.
Variations
How to adapt this recipe
Brush the balls with oil and bake at 210 ° C / 325 ° F / gas mark 6 for about 18 minutes, turning halfway. They will brown less evenly but will remain stable.
Remove the raisins and fill each kofta with only two or three pieces of cashew. The sauce remains mild but tastes less sweet.
Nutrition per serving
760kcal
44.0 gCarbohydrates
21.0 gProtein
56.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Malai Kofta
The mixture usually contains too much moisture or too little starch. Let potatoes evaporate well, grate the paneer finely and fry a small test kofta in advance.
Approximately 175 to 180 ° C are ideal. In cooler oil the balls suck themselves to the full, if the heat is too high they brown on the outside before the bond is stable.
Sauce and fried kofta can be cooled separately for one day. Heat kofta in the oven, heat sauce in the pot and combine both only when serving.
Kofta are balls made from potatoes and paneer. Malai refers to the rich, creamy sauce, which often contains cream and cashew nuts.
Naan, roti or jeera rice are a good addition to the creamy sauce, while a sour cucumber salad or plain raita provides a fresh contrast.
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