Malai Kofta
Kathy made this for Terry and I during a “sisters” weekend and it was delicious! She did the smart thing and made the kofta and curry the day ahead, then heated and assembled right before we ate. If you are not sure you like Indian food, then I would highly recommend giving this a try. You will be a convert. -Elizabeth
Ingredients
Kofta
- 1 cup potato, peeled, boiled and mashed (any type of white potato)
- 1 cup Paneer, grated or crumbled (Indian cheese)
- 3 tablespoons corn starch
- 1 tablespoon cashews, chopped
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, optional
Gravy
- 2 cups red onion, roughly chopped
- 4 cups Roma tomatoes, roughly chopped (do not use beefsteak or vine-ripened tomatoes)
- 1 inch fresh ginger, peeled and sliced
- 4 cloves garlic, sliced
- 10 cashews
- 1 cup water
Curry
- 2 teaspoons neutral oil (canola or vegetable)
- 4 tablespoons butter or margarine
- 2 bay leaves
- 2 inch cinnamon stick
- 4-6 whole cloves
- 4 green cardamom pods
- salt to taste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 cup water
- 2 teaspoons garam masala
- 1 tablespoon Kasoori methi (dried fenugreek leaves), lightly crushed
- 1/2 cup heavy cream
Instructions
Kofta
- To a medium bowl add mashed potatoes, paneer, corn starch, cashews, spices, salt and cilantro, if using. Mix well using your hands, it should come together like a dough.
- Divide the mixture into 12 equal portions or use a cookie scoop, rolling each portion into smooth round balls.
- Air fry at 375 degrees for 13-15 minutes, turning halfway through cooking. Alternate method is deep frying on medium heat (350 degrees), turning occasionally so they brown evenly. Drain on paper towels until ready to use.
Gravy
- To a medium saucepan add onion, ginger, garlic, cashews, and water.
- Simmer on medium for 15 minutes or until the onion and tomatoes become soft. Let the mixture cool a little then pour into a blender and blend until smooth. Could also use an Immersion blender to puree the gravy.
Curry
- In a Dutch oven over medium heat, add the oil and butter.
- Once the butter has melted add the whole spices (bay leaves, cinnamon stick, cloves and green cardamom) to the pan and sauté for 1 minute (or until you get a nice aroma of spices).
- Add the gravy puree and mix well. Cook for 5-7 minutes or until it thickens slightly. While cooking the gravy it may sputter so partially cover the pan with a lid. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
- Add the coriander and cumin and mix well. Cook for 1 minute.
- Add water and salt and mix well. Let the gravy simmer for 5 minutes.
- Add garam masala and fenugreek leaves and mix well.
- Add heavy cream and mix well.
- Strain through a sieve to remove the whole spices. Return the gravy back to the pan and adjust the salt, if necessary.
- Add koftas to the gravy and serve immediately with Jeera rice and naan.
Notes
- Do not over boil the potatoes. Over cooked potatoes have more moisture which will make the kofta very soft and may fall apart while frying or when added to the gravy.
- The uncooked kofta can be made up to 1 day ahead and stored in the fridge until ready to cook.
- Gravy (with curry) can be made up to 1 day ahead and reheated for use.
- If leftovers are anticipated, serve kofta and gravy separately and store separately as well.
Adapted from Spice Up The Curry/Malai Kofta
