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Malai Kofta on a plate with a spoon.

Malai Kofta

Prep Time 30 minutes
Cook Time 40 minutes
Servings 6
Dinner
Indian
Keyword Malai Kofta, Malai Kofta Curry, Paneer kofta curry

Ingredients
 
 

For Sauce

  • ¼ cup oil plus more for frying
  • 2 ½ cups finely chopped onion from 2 medium-large
  • 2 tsp kosher salt or to taste
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp cayenne powder or red chilli powder
  • ¼ tsp cinnamon
  • 10 whole green cardamom pods optional
  • 1 ½ cups tomato puree either puree diced tomato or use jarred passata - see note in post on tomato sauce
  • ¼ cup almond butter or finely-chopped cashews
  • 1 cup water
  • ¾ cup whipping cream aka double cream, 33% or 35% milkfat
  • 1 tbsp granulated sugar
  • 1 tbsp finely minced cilantro

For kofta

  • 8 oz paneer OR full-fat ricotta cheese (see note in post)
  • 2 cups mashed potato from about 1 large russet
  • 1 tsp kosher salt
  • 2 tbsp finely chopped raisins or currants optional
  • 2 tbsp finely chopped cashews or blanched almonds optional
  • 1 tbsp packed finely minced cilantro optional
  • ½ tsp ground cumin
  • ¼ tsp cayenne or red chilli powder
  • oil for frying

Instructions
 

  • Boil the potato for kofta until tender, then drain in colander and allow to cool.
  • Meanwhile, heat oil over medium-low heat and cook onions until very soft and deep golden brown (don't rush this step, it's important for the flavour). Add ginger and garlic, and cook 1-2 minutes, until fragrant.  
  • Stir in salt, cumin, coriander, cayenne, cinnamon and cardamom pods and cook a minute more. Add tomato puree, nut butter and water; cook until oil starts to bubble up and shimmer on top.
  • Stir in cream and sugar; simmer, covered, about 10 minutes then turn off the heat and let stand while you finish making the koftas.

To Make Kofta

  • Grate or crumble the paneer into a large bowl. Add remaining ingredients and stir well to ensure even distribution. Form into golfball-sized balls (you'll get about 12). Use oiled hands if the mixture is sticky, and place them in the freezer for 10 minutes if very soft.
  • Heat a few tablespoons of oil in a nonstick or cast iron pan over medium-high heat.  Add koftas in a single layer with enough space between each to easily be able to slide a spatula under them for flipping. You might have to work in batches. Brown the koftas on the underside until they lift easily with a spatula, then flip and brown on the other side. Transfer koftas to paper towel-lined plate, and proceed with the next batch.
  • Over low heat, bring the sauce back up to a gentle simmer.  Taste and add salt, if needed, then slide the fried koftas in and gently stir to coat. Top with cilantro.

Video

Nutrition

Calories: 533kcalCarbohydrates: 45gProtein: 13gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 78mgSodium: 1229mgPotassium: 880mgFiber: 7gSugar: 12gVitamin A: 1052IUVitamin C: 33mgCalcium: 298mgIron: 3mg
Keyword Malai Kofta, Malai Kofta Curry, Paneer kofta curry