🍛 Malai kofta

Name: Malai kofta
Total time: 60 min
Yield: 4
Cuisine: India · North India
Ingredients: 250 g paneer, grated; 300 g potatoes, boiled and mashed; Oil for deep-frying; 4 tomatoes, puréed; 50 g cashews, soaked in hot water; 100 ml cream; 1 onion, 2 garlic cloves, 1 tsp grated ginger; 1 tsp garam masala, 1/2 tsp chili powder, salt

Origin: India · North India

720kcal

per serving · 300 g

240kcal

per 100 g

21 gProtein7 g / 100 g

51 gFat17 g / 100 g

45 gCarbs15 g / 100 g

Malai kofta are soft dumplings of paneer and mashed potato, deep-fried until golden and served in a rich, creamy tomato gravy thickened with cashews. The gravy is mildly spiced with garam masala, so the dish tastes rich rather than hot. It is a vegetarian centrepiece of North Indian restaurant menus and is eaten with rice or flatbread.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: paneer, cream

Contains dairybecause of: paneer, cream

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk ⚠ Tree nuts

What it is made of

paneerpotatocreamcashewstomatogaram masala

Recipe

4 servings60 min

Ingredients

250 g paneer, grated
300 g potatoes, boiled and mashed
Oil for deep-frying
4 tomatoes, puréed
50 g cashews, soaked in hot water
100 ml cream
1 onion, 2 garlic cloves, 1 tsp grated ginger
1 tsp garam masala, 1/2 tsp chili powder, salt

Method

Mix the paneer, potato and a pinch of salt and shape into 12 balls.
Deep-fry the balls in hot oil until golden and drain on paper.
Fry the onion, garlic and ginger in 1 tbsp oil, add the tomatoes and spices and cook for 10 minutes.
Blend with the cashews until smooth, return to the pan, stir in the cream and simmer for 5 minutes.
Place the kofta in the gravy just before serving so they stay soft but intact.

How to make it lighter

Bake or air-fry the kofta instead of deep-frying them.
Use half the cream and a little more cashew-tomato purée for the gravy.
Eat two or three kofta with plenty of vegetables rather than a full bowl.

History

Malai kofta is associated with North Indian and Mughlai-style cooking, where creamy, nut-thickened gravies are common. Today it is one of the best-known vegetarian dishes on Indian restaurant menus worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →