Indian cuisine · Vegetable Dishes

Malai Kofta

Deep-fried paneer-potato dumplings with cashews and raisins in a velvety tomato-cashew sauce.

Ingredients · for 4 servings

• 250g paneer
• 300g floury potatoes
• 3 tbsp potato starch
• 60g cashews
• 2 tbsp raisins
• 1 onion
• 3 tomatoes
• 1 piece ginger (3cm)
• 1 tsp garam masala
• 150ml cream
• Oil for deep-frying and sautéing
• Salt

Instructions

1. Boil the potatoes in their skins for 20 minutes until tender, peel, press through a ricer while still hot, and let cool completely — warm mash falls apart when fried.
2. Grate the paneer finely, knead smooth with the potato mash, potato starch, and salt, shape into 12 balls, and tuck a few raisins and 2–3 chopped cashews into each.
3. Heat oil in a deep pot to 170°C and deep-fry the balls in batches for 3–4 minutes until golden brown, then drain on kitchen paper.
4. Soak the remaining cashews in hot water for 20 minutes; braise the onion, ginger, and diced tomatoes in 2 tbsp oil for 10 minutes until soft.
5. Add the drained cashews, purée everything very finely, pour in 200ml water, and reduce to a smooth consistency with garam masala and salt for 8 minutes.
6. Stir in the cream, add the koftas to the hot sauce only just before serving, and serve immediately — this keeps them firm on the outside.