Malai Kofta (Paneer and Potato Dumplings in Creamy Gravy)
ملائی کوفتہ (کریمی شوربے میں پنیر اور آلو کے کوفتے)
For vegetarian households in North India, malai kofta is the dish that says "guests are coming". The koftas are made from grated and mashed potato, stuffed with a few raisins and chopped nuts, and fried until golden. They're added to a velvety tomato-cashew gravy just before serving so they stay soft but intact. Think of it as the vegetarian answer to kofta curry.
- ⏱ Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
- Medium
- Serves 5
Method
Tap a step when it is done.
Knead the paneer, mashed potato, cornflour and salt into a smooth dough. Divide into 12 balls. Flatten each, put a raisin and a few cashew bits in the middle, and roll into a smooth ball or oval with no cracks.
Heat the oil to medium-hot and fry the koftas a few at a time for 3–4 minutes, turning gently, until golden. Drain on paper.
For the gravy, melt the butter and cook the onion for 5 minutes. Add the ginger-garlic paste, tomatoes and cashews and cook for 10 minutes until soft. Cool slightly and blend smooth.
Return the purée to the pan with the chilli powder, garam masala, sugar, salt and ½ cup water. Simmer for 8 minutes, then add the kasuri methi and cream.
Just before serving, put the koftas in a serving dish and pour the hot gravy over them. Don't simmer the koftas in the gravy or they'll fall apart.
Kitchen notes
If a test kofta breaks in the oil, add another spoon of cornflour to the mixture.
Squeeze the paneer dry and use floury, not waxy, potatoes.
The koftas can be fried a few hours ahead and warmed in the oven.
A dish for guests
Malai kofta appears at North Indian weddings, festivals and vegetarian restaurant menus around the world. It’s rich and a little indulgent, with soft dumplings that almost melt and a creamy gravy. “Malai” means cream, and it describes both the gravy and the soft texture of the koftas.
Making koftas that hold together
The two enemies are moisture and cracks. Squeeze grated paneer dry in a cloth, use floury potatoes boiled whole, and bind with cornflour. Roll each kofta until the surface is completely smooth. Fry a test one first; if it breaks, add more cornflour.
Pour, don’t simmer
Restaurant cooks keep the koftas and gravy separate until the last moment. Pour the hot gravy over the koftas in the serving dish; they’ll soak up a little sauce without falling apart.
Serving
Serve with naan, lachha paratha or saffron rice. For a meat version of the same idea, see the Pakistani kofta curry.
Questions people ask
Can I bake the koftas?
Yes. Brush with oil and bake at 200°C for 20 minutes, turning once. They'll be less crisp but still good.
Why do my koftas dissolve in the oil?
The mixture is too wet. Dry the paneer and potato well and add more cornflour.
Nutrition (estimate, per serving)
- Calories
- 520
- Protein
- 14 g
- Fat
- 40 g
- Carbs
- 26 g
