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Tender, melt-in-your-mouth koftas made from paneer and potato, simmered in a luxuriously creamy and mildly sweet tomato-cashew gravy. A classic North Indian dish perfect for special occasions.
For 4 servings
Prepare the Kofta Mixture
Shape and Stuff the Koftas
Fry the Koftas
Tender, melt-in-your-mouth koftas made from paneer and potato, simmered in a luxuriously creamy and mildly sweet tomato-cashew gravy. A classic North Indian dish perfect for special occasions.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 564.22 calories per serving with 15.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Gravy Base
Blend and Finish the Gravy
Assemble and Serve
Instead of deep-frying, bake the koftas at 200°C (400°F) for 15-20 minutes until golden, or cook them in an air fryer or appe (paniyaram) pan with minimal oil.
Replace paneer with firm tofu (crumbled and pressed to remove water), use plant-based butter, and substitute fresh cream with a thick cashew cream or coconut cream.
Omit onions and ginger-garlic paste. Use a pinch of asafoetida (hing) in the hot oil and increase the quantity of tomatoes and cashews to build the gravy's body.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Cashews provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
Cooked tomatoes are a great source of lycopene, a powerful antioxidant that may help protect cells from damage and support overall health.
Koftas usually break for two main reasons: too much moisture in the mixture (from the potatoes) or not enough binding agent (cornflour). Ensure your mashed potatoes are dry and the dough is smooth and crack-free before frying.
Yes, for a lighter version, you can substitute cream with milk mixed with a teaspoon of cornflour, or use a paste of soaked almonds or melon seeds for creaminess. The taste and texture will be slightly different but still delicious.
To make it vegan, replace paneer with crumbled firm tofu, use oil instead of butter, and substitute dairy cream with a rich cashew cream (soaked cashews blended with water) or full-fat coconut cream.
Malai Kofta is a rich and indulgent dish, typically reserved for special occasions. It is high in calories and fat due to the fried koftas and creamy gravy. While it contains protein from paneer and healthy fats from cashews, it should be enjoyed in moderation as part of a balanced diet.
A single serving of this Malai Kofta recipe (approximately 405g) contains around 550-650 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the cream used.
Absolutely! You can fry the koftas and prepare the gravy a day in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, simply heat the gravy until it's simmering and then add the koftas.
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