Homemade Malai Kofta Recipe: 3 Tips for Making Malai Kofta

For the kofta:
- 2 large Yukon Gold potatoes
- 1 cup paneer, grated (about ½ package)
- 1 fresh hot green chili, stemmed and thinly sliced
- ¼ teaspoon dried red chili powder
- ¼ teaspoon ground cardamom
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoons cornstarch
- Vegetable oil, for frying

For the gravy:
- ¾ cup raw cashew nuts
- 3 garlic cloves, grated
- 2 teaspoons grated ginger
- 3 tablespoons ghee or oil
- 4 green cardamom pods, crushed
- 1 teaspoon whole cumin seeds
- 1 cinnamon stick, broken into pieces
- 1 bay leaf
- 1 medium onion, roughly chopped
- 1 fresh hot green chili, stemmed and sliced lengthwise
- 1 tablespoon tomato paste (or tomato purée)
- 1 14-ounce can diced tomatoes
- ½ teaspoon ground turmeric
- ¼–½ Kashmiri dried red chili powder, or paprika
- coriander powder
- 2 teaspoons brown sugar or jaggery
- Salt to taste
- 1 teaspoon dried fenugreek leaves (kasuri methi, or kasoori methi)
- ¼ cup heavy cream, plus more for garnish
- Fresh cilantro, tender stems and leaves finely chopped for garnish

1. 1

   To make the kofta mixture, bring a large pot of water to a boil. Boil the potatoes whole, until you can easily pierce them with a paring knife, about 12–15 minutes. Drain, and set them aside until they’re cool enough to handle. Peel the boiled potatoes, and transfer them to a large mixing bowl. Crush them using a fork or potato masher.

2. 2

   To the mashed potatoes, add the grated paneer, remaining sliced green chilies, the ¼ teaspoon of dried red chili powder, cardamom, and garam masala. Season to taste with salt, and stir well to incorporate. Add the cornstarch, and combine until the mixture comes together to form a rough dough.

3. 3

   Lightly dust a work surface with a bit of extra cornstarch, and turn out the dough. Divide it into 8–9 portions, and roll each into a neat ball between your palms. Place the balls on a plate and set them aside while you make the gravy.
   

4. 4

   Place the cashews in a small bowl, and cover them with boiling water. Allow the cashews to soak for 30 minutes. Drain, and transfer the nuts to a food processor. Process until a smooth paste forms, adding a little water if necessary.

5. 5

   Combine the garlic and ginger in a small bowl to form a paste.
   

6. 6

   Heat the ghee or vegetable oil over medium heat in a large heavy-bottomed pot or a Dutch oven. Add the cardamom, cumin seeds, and cinnamon stick. Fry until the cumin seeds begin to sizzle, then add the bay leaf and chopped onion. Stir to combine.
   

7. 7

   Sauté until the onion softens and begins to brown, about 7–10 minutes. Add the ginger-garlic paste and green chili. Stir, and continue to cook for another 5 minutes.

8. 8

   Add the tomato paste, and fry until it turns a shade darker, just a few minutes. Add the diced tomatoes, followed by turmeric, dried red chili powder, coriander powder, and sugar. Season the sauce with salt.

9. 9

   Continue to cook until the tomatoes have fallen apart and the sauce has reduced slightly, then remove the pan from the heat. Let it cool, and remove the bay leaf. Then, using either an immersion blender or transferring the mixture to a high-speed blender, purée the sauce until it’s smooth. Return the sauce to the pot, then add the cashew paste. Continue to cook over medium-low heat, constantly stirring, until the mixture comes together. Add 1 ½–2 cups of water, and whisk to combine.

10. 10

    Bring the mixture to a boil, then reduce it to a simmer and cook until it thickens, about 10 minutes, scraping the edges with a rubber spatula as it reduces. Remove the pan from the heat, and if preferred, strain the sauce through a fine-mesh strainer before returning it to the pot. Stir in the cream and crushed fenugreek leaves. Taste and adjust the seasoning as needed. Cover to keep warm while you fry the koftas.

11. 11

    Heat a few inches of oil over medium-high heat in a large skillet, like a wok or kadai. Add the kofta balls to the hot oil, and agitate gently with a wooden spoon to prevent them from sticking to the bottom of the pan. Deep-fry the dumplings until they become golden brown and crispy, then use a spider strainer or slotted spoon to transfer them to a paper towel-lined baking sheet or plate.

12. 12

    Ladle a serving of sauce onto a shallow dish, and place a few fried kofta on top. Garnish with a drizzle of cream and a pinch of cilantro.

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