Egg Malai Kofta
A delightful twist on the classic malai kofta! Hard-boiled eggs are encased in a spiced potato and paneer coating, fried to a golden brown, and then simmered in a rich, creamy tomato and cashew gravy. Perfect for a special meal.
For 4 servings
8 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Kofta Mixture
- b.In a large mixing bowl, combine the mashed potatoes, grated paneer, and cornflour. Ensure the mashed potatoes are dry and not watery.
- c.Add 1 tsp ginger-garlic paste, chopped green chili, 2 tbsp chopped coriander leaves, 0.5 tsp garam masala, 0.5 tsp red chili powder, and 0.5 tsp salt.
- d.Mix everything thoroughly to form a smooth, non-sticky dough. If the mixture is too sticky, add another teaspoon of cornflour.
- 2
Step 2
- a.Shape the Koftas
- b.Divide the potato-paneer mixture into 8 equal portions.
- c.Take one portion and flatten it on your palm. Place one peeled hard-boiled egg in the center.
- d.Carefully and gently wrap the mixture around the egg, ensuring it is fully covered. Roll it between your palms to form a smooth, crack-free oval shape.
- e.Repeat for the remaining eggs and set the shaped koftas aside.
- 3
Step 3
- a.Fry the Koftas
- b.Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
- c.Gently slide 3-4 koftas into the hot oil, being careful not to overcrowd the pan.
- d.Fry for 5-7 minutes, turning occasionally, until they are evenly golden brown and crisp on all sides.
- e.Using a slotted spoon, remove the fried koftas and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining koftas.
- 4
Step 4
- a.Prepare the Gravy Base
- b.Drain the soaked cashews and transfer them to a blender.
- c.Add 3-4 tablespoons of water and blend until you have a very smooth, creamy paste. Scrape down the sides to ensure no bits are left. Set aside.
- 5
Step 5
- a.Sauté Aromatics for Gravy
- b.In a separate large pan, heat 2 tbsp of vegetable oil and 1 tbsp of butter over medium heat.
- c.Once hot, add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-40 seconds until they become fragrant.
- d.Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
- e.Add the remaining 3 tsp (1 tbsp) of ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 6
Step 6
- a.Cook the Masala
- b.Pour in the tomato puree. Cook for 6-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
- c.Add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder, along with the remaining 1 tsp of salt. Mix well and cook for 1 minute.
- d.Stir in the prepared cashew paste. Cook for another 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
- 7
Step 7
- a.Simmer and Finish the Gravy
- b.Pour in 1.5 cups of water and stir well to combine everything. Bring the gravy to a gentle boil.
- c.Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
- d.Uncover and stir in the crushed kasuri methi, remaining 0.75 tsp garam masala, and sugar. Mix well.
- e.Finally, turn off the heat and stir in the fresh cream until well incorporated. Do not boil after adding cream.
- 8
Step 8
- a.Assemble and Serve
- b.To serve, arrange the fried koftas in a serving bowl or on a platter.
- c.Pour the hot, prepared gravy generously over the koftas.
- d.Garnish with the remaining 1 tbsp of chopped coriander leaves.
- e.Serve immediately with naan, roti, or jeera rice to enjoy the koftas while they are still crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, use starchy potatoes like Russet and ensure they are mashed smoothly with no lumps.
- 2To prevent koftas from breaking, make sure the potato mixture is not too moist and the koftas are sealed without any cracks.
- 3Fry the koftas on medium heat. Frying on high heat will brown the outside quickly while the inside remains undercooked.
- 4For a smoother, restaurant-style gravy, you can cool the onion-tomato masala slightly and blend it before adding the cashew paste and water.
- 5Always add the koftas to the gravy just before serving. Soaking them for too long will make them soggy.
- 6Do not boil the gravy after adding fresh cream, as it can cause the cream to curdle and split.
Adapt it for your goals.
Healthier
Instead of deep-frying, brush the koftas with oil and bake at 200°C (400°F) for 20-25 minutes or air-fry at 180°C (360°F) for 15-18 minutes, until golden and crisp. You can also use low-fat cream or milk to lighten the gravy.
Vegetarian (No Egg)Vegetarian (No Egg)
Omit the hard-boiled eggs. Instead, create a small cavity in the potato-paneer ball and fill it with a mixture of chopped nuts (cashews, almonds) and raisins before frying.
SpicierSpicier
Increase the amount of green chili in the kofta mixture or add a slit green chili to the gravy while it simmers for extra heat.
Richer GravyRicher Gravy
For an even richer gravy, you can add 1-2 tablespoons of melon seeds (magaz) along with the cashews when making the paste.
Why this is on our healthy list.
Rich in Protein
Eggs and paneer are excellent sources of high-quality protein, which is essential for muscle repair, immune function, and maintaining healthy tissues.
Supports Bone Health
Paneer is a great source of calcium and phosphorus, two minerals that are vital for developing and maintaining strong bones and teeth.
Energy Boosting
The combination of carbohydrates from potatoes and healthy fats from cashews, butter, and cream provides a significant source of energy.
Source of Healthy Fats
Cashew nuts contribute monounsaturated fats to the dish, which are known to be beneficial for heart health by helping to manage cholesterol levels.
Frequently asked questions
One serving, which consists of 2 koftas with gravy, contains approximately 550-650 calories. The exact count can vary based on the amount of oil absorbed during frying and the fat content of the cream used.