Malai Kofta (Indian Paneer Potato Dumplings in Creamy Tomato Sauce)
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Malai kofta is a celebratory vegetarian dish from North India in which dumplings made from mashed potato and crumbled paneer are fried until golden-brown, then placed in a velvety tomato-cream gravy.
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The exterior of each kofta crisps in the oil while the interior remains soft and filled with mild paneer, so that when broken open in the gravy, the cheese spills into the sauce and enriches it further. The gravy is built from a base of slow-cooked onions and tomatoes pureed until smooth, finished with cashew nut paste and heavy cream for a rich, dense texture. Cashew paste is the key technique here, adding a nutty creaminess that coconut milk or plain cream alone cannot replicate. Garam masala and a touch of turmeric contribute warm, fragrant spice without sharp chili heat, keeping the dish approachable and suitable for formal occasions. The koftas should be added to the gravy just before serving, since extended soaking softens the exterior and causes them to break apart. Served alongside naan or basmati rice, malai kofta is a standard centerpiece at Indian wedding feasts and festival gatherings, prized as much for its visual richness as for its flavor.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Boil 300g potatoes until fully tender, then drain well and let excess steam escape while they are hot.
Mash finely, pressing out lumps, because coarse pieces can make the kofta split during shaping or frying.
- 2Prep
Crumble 150g paneer very finely and mix it evenly with the mashed potato and 2 tbsp cornstarch.
When the dough holds together without sticking heavily to the hands, divide it into 12 portions and roll into smooth balls.
- 3Heat
Heat the oil to 170C and add the kofta carefully.
Fry for 3 to 4 minutes without moving them at first, until the surface turns golden and firm, or pan-sear with oil while rolling to brown every side.
- 4Control
Heat oil in a pot over medium heat and cook 1 onion until it turns golden and sweet-smelling, not just translucent.
Add 3 garlic cloves and 30g cashews, then cook for 2 more minutes until the nuts smell toasted.
- 5Control
Add 100ml water and scrape the browned bits from the pot, then blend the mixture until completely smooth.
Return it to a pan with 200ml tomato puree and 1 tsp garam masala, and simmer over medium heat for 8 to 10 minutes.
- 6Season
When the sauce thickens and the raw tomato edge softens, lower the heat and stir in 120ml heavy cream until smooth.
Add the kofta only just before serving, warm for 1 to 2 minutes, and keep their shape intact.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Malai Kofta pairs golden paneer and potato dumplings with a velvety, cashew-thickened gravy.
- Finish cue
- Heat oil in a pot over medium heat and cook 1 onion until it turns golden and sweet-smelling, not just translucent.
- Avoid this
- Add kofta at the end so they do not break apart.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 9 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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