Indian · serves 2

Malai Kofta

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60 min A proper cook Vegetarian

Ingredients

  • 200g paneer, grated
  • 3 potatoes, boiled and mashed
  • 3 tbsp cornflour
  • 2 tbsp raisins and chopped cashews
  • For gravy: 4 tomatoes, 1 onion, 15 cashews, 1 tbsp ginger-garlic paste, 1/2 cup cream, 1 tsp garam masala
  • Oil to fry

Method

  1. Kofta: mix paneer, potato, cornflour and salt. Knead till smooth.
  2. Flatten a portion, put a raisin and cashew in the middle, seal into a ball. Roll tight or they burst.
  3. Fry on medium till golden. Drain and set aside — never soak them in gravy until serving.
  4. Gravy: boil tomatoes, onion and cashews 12 minutes, blend, strain.
  5. Cook the puree in oil with ginger-garlic and salt for 12 minutes till it thickens.
  6. Cream and garam masala. Pour over the koftas at the table, not before.

Questions people ask about Malai Kofta

How long does Malai Kofta take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Malai Kofta?

Flatten a portion, put a raisin and cashew in the middle, seal into a ball. Roll tight or they burst.

What can I use instead of paneer in Malai Kofta?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Malai Kofta ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Malai Kofta vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Malai Kofta?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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