Malai Kofta
HB-5667 · Hand-built original · Indian
Soft potato and paneer dumplings in a creamy tomato sauce — the celebration vegetarian curry.
IndianMain course50 minServes 4503 kcalVegetarianEgg-free
Main ingredient: vegetables
Pairs well with: naan, jeera rice, salad
Servings:4quantities adjust to match
Ingredients
- 14 oz potatoes, boiled and mashed
- 8 oz paneer, grated
- 2 tbsp cornflour
- 1¾ oz raisins
- 14 oz tomato passata
- 6½ Tbsp double cream
- 1¾ oz butter
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1 tbsp grated ginger
- 2 tbsp oil, plus more for frying
Method
- Mix the mashed potato with the grated paneer and cornflour and season well. Take spoonfuls of the mixture, tuck a few raisins into the centre of each, and shape into smooth balls.
- Heat oil in a deep pan to 340°F and fry the kofta in batches for 3 to 4 minutes, until golden. Drain on kitchen paper.
- Melt the butter in a large pan, add the ginger and cook for 30 seconds. Pour in the passata and simmer for 8 minutes, until glossy.
- Stir in the cream, garam masala and kasuri methi, crushing the leaves between your palms, and warm through without boiling.
- Lay the kofta in serving bowls and pour the hot sauce over only at serving time, so they stay crisp-edged and soft inside.
Prep: 25 min · Cook: 25 min · Total: 50 min
Nutrition (per serving, where published)
503 kcalCalories
13 gProtein
41.9 gCarbs
32.8 gFat
21.6 gSaturates
4.3 gFibre
15.1 gSugars
486 mgSodium
72 mgCholesterol
1076 mgPotassium
392 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data