Go Back
+ servings
Print

Malai Kofta

Luxurious malai koftas made with paneer and potato balls, dunked in a creamy tomato gravy
Course Main
Cuisine Indian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Author Caramel Tinted Life

Ingredients

  • For the Koftas:
  • 1.5 litre full fat milk
  • 1 lemon or 1 tsp white vinegar
  • 2 large potatoes boiled and mashed
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder or paprika powder
  • 1/2 tsp chaat masala
  • 1/2 tsp salt to taste
  • Oil for deep frying
  • For the Gravy:
  • 1 cup tomato pulp or canned tomato
  • 1 onion ground to a paste
  • 1 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1 green chilli ground to a paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 cup cream
  • 1/2 cup ground almonds or ground cashews
  • 1 tsp dried fenugreek leaves methi leaves
  • Salt to taste

Instructions

  • Start by preparing the paneer:
  • Cook the milk in a pot with high sides, letting the milk come to a rolling boil
  • Add the juice of 1 lime (or 1 tsp vinegar) and reduce heat to a simmer
  • Stir the acidic juice/ vinegar and let the milk cook for a minute more
  • The milk will curdle and the solids will separate from the whey
  • Turn off the heat, and let it cool
  • Using a fine meshed sieve (or a muslin cloth),strain the whey from the solids
  • The milk solids or paneer, is now ready to be used
  • To the milk solids, add the potatoes, and the seasonings listed in the ingredients for the koftas
  • Make small lemon-sized balls out of this mixture
  • Deep-fry these balls and drain the excess oil on a kitchen napkin
  • To prepare the gravy:
  • Start by sauteing ginger, garlic and green chilli past in oil in a large saucepan
  • Add the turmeric powder, garam masala and continue sauteing for a minute
  • Add the onion paste and cook for 3-4 minutes
  • Add the tomato pulp and ground almonds, and let this come to a simmer
  • Reduce the heat, and the cream and fenugreek leaves and cook for another couple of minutes
  • Add salt to taste
  • Serve with some freshly made naan, or basmati rice

Notes

The whey can be reserved to be used for cooking pulses or in kneading dough