Name: Malai Kofta with Creamy Cashew Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Paneer, grated; 2 medium Potatoes, boiled and mashed; 3 tbsp Cornstarch; 0.5 cup Raw Cashews; 2 medium Onions, finely chopped; 1 cup Tomato Puree; 1 tbsp Ginger-Garlic Paste; 0.25 cup Heavy Cream; 1 tsp Garam Masala; 1 cup Vegetable Oil

"Experience the height of Indian vegetarian cuisine with these delicate potato and paneer dumplings served in a luscious, aromatic cashew gravy. This recipe delivers a restaurant-quality finish that is both creamy and perfectly spiced for a truly indulgent meal."

Ingredients

Qty	Item
1.5 cups 200 g	Paneer, grated
2 medium 250 g	Potatoes, boiled and mashed
3 tbsp 30 g	Cornstarch
0.5 cup 75 g	Raw Cashews
2 medium 200 g	Onions, finely chopped
1 cup 240 ml	Tomato Puree
1 tbsp 15 g	Ginger-Garlic Paste
0.25 cup 60 ml	Heavy Cream
1 tsp 5 g	Garam Masala
1 cup 240 ml	Vegetable Oil

How to Make Malai Kofta with Creamy Cashew Sauce

Prepare the Koftas: In a large bowl, mix grated paneer, mashed potatoes, cornstarch, and a pinch of salt. Shape the mixture into smooth, round balls.

Fry the Koftas: Heat oil in a deep pan over medium heat. Fry the dumplings until they are golden brown and crispy on the outside. Drain on paper towels and set aside.

Create the Cashew Paste: Soak raw cashews in warm water for 15 minutes, then blend them with a little water into a very smooth, white paste.

Sauté Aromatics: In a separate pan, sauté the onions in 2 tablespoons of oil until translucent. Add the ginger-garlic paste and cook for another minute until fragrant.

Build the Gravy: Add the tomato puree and cashew paste to the pan. Season with turmeric, chili powder, and salt. Simmer until the sauce thickens and oil begins to separate from the sides.

Final Touch: Stir in the garam masala and heavy cream. Simmer for 2 more minutes on low heat.

Serve: Place the fried koftas into a serving bowl and pour the hot gravy over them immediately before serving to ensure they stay light and airy.

·
To prevent the koftas from breaking, ensure the oil is hot enough before dropping them in.
·
Add a few raisins or chopped nuts inside the kofta balls for a traditional royal surprise.
·
Always add the gravy to the koftas just before serving; if they soak in the sauce too long, they will become mushy.
·
Use full-fat paneer for the softest, most melt-in-your-mouth texture.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, substitute paneer with firm tofu, use coconut cream instead of dairy cream, and use oil instead of ghee.

Why are my koftas falling apart?

This usually happens if there is too much moisture in the potatoes or not enough cornstarch binder. Try adding a bit more cornstarch to the dough.

Can I air fry the koftas?

Yes, you can air fry them at 375°F for 12-15 minutes, spraying them lightly with oil, though the texture will be slightly denser than deep-frying.

How do I make the gravy smoother?

For a restaurant-style silky finish, pass the blended cashew and onion mixture through a fine-mesh sieve before simmering.

Video Tutorials

Easy Creamy Malai Kofta | Restaurant Style Recipe #shorts #ytshorts #viralreels #trending #cooking

Malai Kofta curry recipe | मलाई कोफ्ता रेस्टौरंट जैसा | Paneer Ke Kofte | Chef Ranveer Brar

क्रीमी सॉफ्ट कोफ्ते वाली मलाई कोफ्ता करी-पारंपरिक भारतीय रेसिपी | No Onion Garlic-Smooth & Delicious

रेस्टौरंट जैसा मलाई कोफ़्ता बनाने का आसान तरीका -Malai Kofta Recipe | Malai Kofte | Chef Kunal Kapur

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