Always fry a test potta
Potatoes and panels contain varying amounts of moisture. A sample reliably shows whether there is still some starch to bind.
Indian Recipe
Malai Kofta
Potatoes and panels are finely processed, carefully bound and partially golden brown fried. The Kofta come into the hot sauce only when served, so that they do not crumble.
Total time
1 hr 30 min
Calories
760 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Potato Pane Potato in creamy cashew sauce
Malai Kofta is a festive vegetarian curry in which two consistencys come together: golden brown on the outside, soft balls on the inside and a smooth, mild sauce. A small test pot shows before frying whether the mass is sufficiently bound. Sauce and balls remain separated until shortly before the meal, because longer 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 made from tomatoes, onions, cashews, spices and cream.
Ingredients
4 servings
Method
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1
Cook potatoes dry
Cook potatoes with peel softly, drain them and leave them to steam dry completely. Still warm, finely crushed and then let cool.
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2
Roast sauce base
Heat ghee. Fry onions 8 minutes golden yellow, then fry ginger and garlic for 1 minute. Add tomatoes, soaked cashews, coriander, chilli and cumin.
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3
Cook and puree sauce
Cook the tomato mixture covered softly for 12 minutes. Allow to cool for five minutes, puree very finely with 150 ml of hot water and spread through a sieve as desired.
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4
Produce cofta mass
Mix potatoes, bread, starch, Garam Masala and salt thoroughly. Divide in twelve portions; fill each with some cashew pieces and optionally raisins and close smoothly.
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5
Frying a Test-Cofta
Heat oil in a high pot to 175 to 180 °C. First fry a small sample piece. Disintegrate it, add another tablespoon of starch into the mass.
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6
Bake Kofta in portions
Put only four balls in the oil and fry for 3 to 4 minutes golden brown. Gently turn around, lift out with a slotted spoon and drain on a grid.
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7
Complete sauce
Simmer pureed sauce in a wide pot for 5 minutes. Stir in Garam Masala, Kasuri Methi, cream and salt; bring with hot water to a creamy flowing consistency.
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8
Connect only when serving
Place the hot sauce in a serving bowl and place the kofta in it immediately before the meal. Garnish with little cream and serve with naan or basmati rice.
Kitchen know-how
Tips for Malai Kofta
Keep separately
Kofta absorb sauce quickly. Prepare sauce and balls for guests, heat separately and bring them together directly at the table.
Variations
How to adapt this recipe
Brush balls with oil and bake at 210 °C top/underheat for about 18 minutes, after half turning. They become less evenly brown, but remain stable.
Leave out raisins and fill each Kofta only with two to three cashew pieces. The sauce remains mild, but tastes less sweet.
Nutrition per serving
760kcal
44.0 gCarbohydrates
21.0 gProtein
56.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Malai Kofta
The mass usually contains too much moisture or too little starch. Let potatoes evaporate well, finely rub the panel and fry a small test potta in advance.
About 175 to 180 °C are ideal. In cooler oil, the balls suck full, and they brown outside at too much heat 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 them only when serving.
Here Kofta are balls made of potatoes and bread. Malai refers to the rich, creamy sauce, which often contains cream and cashew seeds.
Naan, Roti or Jeera rice take the creamy sauce well. A sour cucumber salad or plain raita sets a fresh contrast.
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