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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
Prepare the Kofta Mixture
Shape the Koftas
Fry the Koftas
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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.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 663.84 calories per serving with 23.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Sauté Aromatics for Gravy
Cook the Masala
Simmer and Finish the Gravy
Assemble and Serve
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.
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.
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.
For an even richer gravy, you can add 1-2 tablespoons of melon seeds (magaz) along with the cashews when making the paste.
Eggs and paneer are excellent sources of high-quality protein, which is essential for muscle repair, immune function, and maintaining healthy tissues.
Paneer is a great source of calcium and phosphorus, two minerals that are vital for developing and maintaining strong bones and teeth.
The combination of carbohydrates from potatoes and healthy fats from cashews, butter, and cream provides a significant source of energy.
Cashew nuts contribute monounsaturated fats to the dish, which are known to be beneficial for heart health by helping to manage cholesterol levels.
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.
Egg Malai Kofta is an indulgent dish, rich in protein from eggs and paneer. However, it is also high in calories and fat due to deep-frying and the use of cream and cashews. It is best enjoyed in moderation for special occasions as part of a balanced diet.
Absolutely. You can prepare and fry the koftas and make the gravy a day in advance. Store them in separate airtight containers in the refrigerator. When you're ready to serve, simply reheat the gravy until bubbling and pour it over the koftas.
Koftas usually break if the potato mixture is too moist or if they are not sealed properly. To fix this, ensure your boiled potatoes are dry (you can refrigerate them after boiling to remove moisture) and that the koftas are rolled into a smooth, crack-free ball.
Yes, you can use breadcrumbs, roasted gram flour (besan), or arrowroot powder as a binding agent instead of cornflour.