One Pan Dishes · Curries
Malai Kofta
Soft, golden vegetable-and-paneer dumplings simmered in a rich, creamy curry sauce. A restaurant-favorite vegetarian dish that's worth making at home.
By Sai Balaji·PREP 25 MINUTES·COOK 40 MINUTES·SERVES 5–6
Watch it made
Ingredients
- paneer, grated1 block
- small russet potatoes, washed and grated2
- green chili peppers, chopped2
- fresh coriander, finely chopped3 tsp
- salt1 tsp
- Kashmiri chili powder1 tsp
- dried fenugreek leaves, crushed1 tbsp
- flour2 tbsp
- cornstarch1 tbsp
- Oil, for shallow frying
- cashews2½ cups
- butter, divided1½ tbsp
- oil, divided1½ tbsp
- bay leaf1
- cloves3
- green chili peppers2
- green cardamom pods, cracked2
- cinnamon stick½
- large red onion, roughly chopped1
- large tomato, roughly chopped1
- ginger-garlic paste1 tbsp
- water, divided3¼ cups
- salt½ tsp
- Kashmiri chili powder1 tsp
- turmeric½ tsp
- coriander powder1 tsp
- Heavy cream, for finishing
- Fresh coriander, for garnish
Instructions
- 1Soak the cashews: Soak 2½ cups cashews in water for 10 minutes. Drain and set aside.
- 2Make the curry base: Heat 1 tbsp butter and 1 tbsp oil in a pan over high heat. Add 1 bay leaf, 3 cloves, 2 green chili peppers, 2 cracked cardamom pods, and ½ cinnamon stick. Sauté for 2 minutes.
- 3Reduce to medium-high heat. Add 1 large chopped red onion and 1 large chopped tomato, followed by the drained cashews and 1 tbsp ginger-garlic paste. Add ¾ cup water, stir for 2 minutes, then cover and cook for 15 minutes.
- 4Make the koftas: Combine 1 grated block of paneer, 2 grated russet potatoes, 2 chopped green chilies, and 3 tsp finely chopped coriander in a bowl. Add 1 tsp salt, 1 tsp Kashmiri chili powder, 1 tbsp crushed dried fenugreek leaves, 2 tbsp flour, and 1 tbsp cornstarch. Mix well.
- 5Roll the mixture into 16 evenly sized balls.
- 6Blend the curry: Remove the bay leaf from the cooked onion and tomato mixture. Blend everything until completely smooth.
- 7Cook the curry: Melt ½ tbsp butter and ½ tbsp oil in the pan. Add ½ tsp salt, 1 tsp Kashmiri chili powder, ½ tsp turmeric, and 1 tsp coriander powder. Stir, then add the blended mixture.
- 8Cook until the mixture thickens and the excess water evaporates. Add 2½ cups water, mix well, and keep the curry on low heat.
- 9Fry the koftas: Shallow-fry the kofta balls until golden brown and crispy. Transfer them to a paper towel-lined plate to remove excess oil.
- 10Finish the malai kofta: Add the koftas to the curry. Add a few small dashes of heavy cream and garnish with fresh coriander.
- 11Serve hot with rice or naan.