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Soft, melt-in-your-mouth paneer and potato dumplings (koftas) are gently simmered in a rich, creamy, and mildly spiced cashew and onion gravy. A luxurious North Indian curry perfect for special occasions.
For 4 servings
Prepare the Kofta Mixture
Stuff and Shape the Koftas
Fry the Koftas
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Soft, melt-in-your-mouth paneer and potato dumplings (koftas) are gently simmered in a rich, creamy, and mildly spiced cashew and onion gravy. A luxurious North Indian curry perfect for special occasions.
This mughlai recipe takes 70 minutes to prepare and yields 4 servings. At 558.64 calories per serving with 15.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Gravy Paste
Cook the White Gravy
Final Assembly and Serving
Vary the stuffing by adding finely chopped pistachios, almonds, or a small piece of mawa (khoya) along with the cashews and raisins.
Replace paneer with crumbled firm tofu, use plant-based cream (cashew cream is ideal), oil instead of butter, and a neutral plant-based milk like almond or soy milk.
For a slightly different flavor and a pale yellow hue, you can add a pinch of turmeric powder to the gravy while sautéing the paste.
Paneer and cashews provide a good amount of protein, which is essential for muscle repair, cell generation, and overall body function.
The use of paneer and milk makes this dish a good source of calcium, a mineral vital for maintaining strong bones and teeth.
Cashews and melon seeds contain heart-healthy monounsaturated fats, which can help manage cholesterol levels when consumed as part of a balanced diet.
A typical serving of Malai Kofta contains approximately 550-650 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the cream and paneer used.
Malai Kofta is a rich and indulgent dish, high in calories and fats from deep-frying, cream, and cashews. While it provides protein and some nutrients, it's best considered a special occasion meal rather than a daily healthy option. You can make it healthier by baking or air-frying the koftas.
Koftas usually break for three main reasons: 1) The mixture has too much moisture from the potatoes or paneer. 2) There isn't enough binding agent; you might need to add a bit more cornflour. 3) The oil temperature is incorrect; if it's too low, the koftas absorb oil and fall apart, and if it's too high, they cook too fast and can crack.
Yes, you can make a delicious vegan version. Use crumbled firm tofu instead of paneer, full-fat coconut milk or cashew cream instead of dairy cream, oil instead of butter, and a neutral plant-based milk like almond or cashew milk for the gravy.
Absolutely. You can prepare the gravy and the koftas ahead of time and store them separately in airtight containers in the refrigerator for up to 2 days. When you're ready to eat, gently reheat the gravy until hot, and then add the koftas just before serving to maintain their texture.