Malai Kofta

Method

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1. Squeeze the grated potato in a cloth to remove as much water as possible — wet potato makes koftas that burst.

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2. Combine the paneer, potato, cornflour, cashews, raisins, chilli, garam masala, salt and coriander and knead for 2 minutes to a smooth, pliable mixture.

   Mark done Start 2 min timer

3. Roll into 12 balls, pressing each firmly so there are no cracks. Chill 20 minutes.

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4. Heat the oil to 170°C / 340°F and fry the koftas in batches of four for 4 minutes, turning gently, until deep gold. Drain on a rack and set aside.

   Mark done Start 4 min timer

5. For the gravy, boil the onions, tomatoes and drained cashews in 300 ml water for 12 minutes, then blend to a completely smooth purée and pass through a sieve.

   Mark done Start 12 min timer

6. Heat the ghee, add the ginger-garlic paste and fry 2 minutes, then the chilli powder, ground coriander and turmeric for 30 seconds.

   Mark done Start 30 sec timer

7. Pour in the purée — carefully, it will spit — and simmer 15 minutes, stirring often, until it darkens and the ghee separates at the edges.

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8. Stir in the cream, sugar, salt, garam masala and crushed kasuri methi and simmer 3 minutes more.

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9. Pour the hot gravy into a serving dish, set the koftas on top just before serving, and garnish with cream and coriander.

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Chef’s Tips

• Test one kofta first. If it breaks up in the oil, work another tablespoon of cornflour into the mixture.
• Sieving the gravy is what gives the restaurant-smooth texture. It takes two minutes and is worth it.
• Keep the koftas out of the sauce until the moment you serve, or they will collapse.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Naan or laccha paratha
• Jeera rice
• A sweet lassi

Storage & Reheating

Store koftas and gravy separately for up to 3 days. Re-crisp the koftas at 200°C / 390°F for 6 minutes and reheat the gravy gently.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.