Malai Kofta (Paneer-Potato Dumplings in Creamy Gravy)
fromtableandtraditions.comwww.tableandtraditions.com/recipes/malai-kofta
A vegetarian restaurant showpiece: soft paneer-and-potato dumplings in a rich, mildly sweet tomato-cashew gravy. Indulgent, festive, and made for special occasions.
Ingredients
Instructions
Mix grated paneer, mashed potato, cornflour, salt and garam masala into a smooth, pliable dough. Form balls, tucking a few chopped cashews and raisins into the centre of each. Deep-fry on medium until golden, then drain.
Simmer the tomatoes, onion, soaked cashews and ginger-garlic until soft, then blend smooth and sieve.
Cook the purée in butter with the dry spices for 10–12 minutes until it thickens and the butter separates, then stir in cream, sugar and crushed kasuri methi.
Add the kofta to the gravy only just before serving (or pour the gravy over them on the plate).
Nutrition
- Serving Size
- 1 serving (3 kofta with gravy)
- Calories
- 520 kcal
- Protein Content
- 14 g
- Carbohydrate Content
- 30 g
- Fat Content
- 39 g
- Fiber Content
- 4 g
- Sugar Content
- 11 g
- Sodium Content
- 560 mg
