- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 300 g
- 2 tbsp
- 1 tsp
- 60 g
- 400 g
- 150 g
- 15 g
- 10 g
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- ¼ tsp
- 3 tbsp
- 100 ml
- 1 tsp
- 1 tsp
- 10 g
Process
Timers built in · swap anything · ask as you cook
In a bowl, mash the boiled potatoes with grated paneer, cornstarch, and salt until a smooth, pliable dough forms. If it feels sticky, add a little more cornstarch.
Divide the mixture into 12 equal portions and roll each into a smooth ball. Set aside on a plate.
Soak the cashews in warm water for 20 minutes, then drain and blend with 60 ml water into a very smooth paste.
In a blender, puree the tomatoes, onion, ginger, and garlic into a fine paste.
Heat 1 tbsp vegetable oil in a heavy pan over medium heat. Add the green cardamom pods and let them sizzle for 30 seconds.
Pour in the tomato-onion paste and cook, stirring often, for 8–10 minutes until the raw smell disappears and the paste thickens and darkens slightly.
Add the ground cumin, ground coriander, turmeric, and red chili powder. Stir and cook for 1 minute.
Stir in the cashew paste and 200 ml water. Simmer gently for 5 minutes, then add garam masala, sugar, and salt to taste. Keep the gravy warm.
Heat the remaining 2 tbsp oil in a small pan over medium heat. Fry the kofta balls in batches, turning gently, until golden brown on all sides, about 3–4 minutes per batch. Drain on paper towels.
Just before serving, stir the heavy cream and crushed kasuri methi into the warm gravy. Taste and adjust salt.
Place the fried koftas in a serving dish, pour the hot gravy over them, and garnish with chopped cilantro and a drizzle of cream. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is a wet kofta mixture: mash the potatoes while still warm and let them steam-dry for a few minutes before mixing with paneer, otherwise the balls will break in the oil.
- Fry the koftas on medium heat, not high; high heat browns the outside before the inside sets, causing them to split. They are done when they feel firm and are evenly golden.
- Add the koftas to the gravy only at serving time. If they sit in the gravy, they soak up liquid and turn mushy.
- For a smoother gravy, strain the tomato-onion paste after cooking and before adding the cashew paste.
Substitutions
- paneer→firm tofu (pressed and crumbled)
- cashews→blanched almonds or 2 tbsp melon seeds
- heavy cream→full-fat coconut milk for a dairy-free version
- cornstarch→all-purpose flour or rice flour
Storage & reheating
Store the gravy and koftas separately in airtight containers in the refrigerator. The gravy keeps for up to 3 days; the fried koftas keep for up to 2 days. To reheat, warm the gravy gently on the stovetop over low heat, adding a splash of water if too thick, then add the koftas and heat through for 2-3 minutes. Do not microwave the koftas as they become rubbery. Freezing is not recommended for the koftas, but the gravy can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why did my koftas break apart in the oil?
The mixture was too moist or the oil was too hot. Mash the potatoes well and let them cool slightly, then mix with paneer and cornstarch. If the dough feels sticky, add more cornstarch. Fry on medium heat so the inside sets before the outside browns.
Can I make malai kofta ahead of time?
Yes, you can prepare the gravy and fry the koftas up to a day ahead. Store them separately in the fridge. Reheat the gravy gently and add the koftas just before serving so they do not become soggy.
How do I make the gravy creamy without cashews?
Replace cashews with 2 tablespoons of melon seeds or blanched almonds. Soak them in warm water for 20 minutes, then blend into a smooth paste. You can also add a little more cream at the end for richness.
Can I use canned tomatoes instead of fresh?
Yes, use 400 g of canned chopped tomatoes. They are already cooked, so reduce the initial cooking time to 5-6 minutes. Canned tomatoes can be more acidic, so taste and add a pinch of sugar if needed.
How do I know when the koftas are cooked through?
They should be firm to the touch and evenly golden brown. If you break one open, the center should be hot and uniform, not doughy. Frying for 3-4 minutes per batch on medium heat is usually enough.
Can I bake the koftas instead of frying?
Yes, brush them with oil and bake at 200°C for 15-20 minutes, turning once, until golden. They will be slightly less rich but still hold their shape. Handle gently when adding to the gravy.
Why is my gravy grainy?
The cashew paste was not blended smooth enough. Soak the cashews in warm water for at least 20 minutes, then blend on high until completely smooth, scraping down the sides. Strain the gravy after cooking if you want a silky texture.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
