Malai Kofta
Paneer-potato malai kofta in a smooth tomato-cashew cream gravy
Paneer-potato malai kofta in a smooth tomato-cashew cream gravy. Kofta are fried separately and meet the sauce at serving, so they retain their shape instead of dissolving during a long simmer.
Plan about 110 minutes including 35 minutes preparation, 55 minutes cooking and 20 minutes of separate resting or chilling. Cooking times are ranges: ingredient thickness, pan width and burner strength alter the endpoint. Preparation is counted separately rather than assuming every task overlaps. One tablespoon = 15 ml; one teaspoon = 5 ml.
About Malai Kofta
Paneer-potato malai kofta in a smooth tomato-cashew cream gravy. Kofta are fried separately and meet the sauce at serving, so they retain their shape instead of dissolving during a long simmer.
The potato must be cooled and dry. Hot wet mash makes a soft mixture that can split when fried.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Original quantities serve 4. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Prepare the batch
Read the complete method, measure ingredients and keep finishing portions separate. Simmer tomato, onion, cashews, ginger and garlic in 300 ml water 20 minutes until soft.
Mise en placeControl liquid and salt
Do not add a separately marked water or oil allowance automatically; use it only at the stage and for the purpose identified in the method.
Batch controlSet up the equipment
Have the following tools ready before starting: Saucepan and blender suitable for warm mixtures; Mixing bowl and tray for shaped kofta; Deep heavy frying pan with headroom; Oil thermometer and slotted spoon.
Clean workspaceMeasure the ingredients
Measure the ingredient quantities for your selected servings before applying heat. Keep separately listed groups, such as dough, filling, sauce or garnish, in separate containers; keep any optional additions separate.
Use the ingredient list above
Step-by-step cooking method
1 Cook gravy base
Simmer tomato, onion, cashews, ginger and garlic in 300 ml water 20 minutes until soft. Cool slightly and blend very smooth.
2 Cook gravy base (continued)
Melt butter in a heavy pan, add puree and chilli and simmer 10 minutes. Add gravy salt, sugar and garam masala.
3 Mix kofta
Combine grated paneer, cold mashed potato, 25 g cornflour, kofta salt, cardamom and raisins. Mix gently until cohesive.
4 Mix kofta (continued)
Shape twelve balls and roll lightly in the remaining 10 g cornflour. Chill 20 minutes.
5 Test fry
Heat frying oil to 170–175°C.
6 Test fry (continued)
Fry one kofta first for 3–4 minutes, turning gently until golden. If it breaks, the mixture may be too wet; this is a reason to pause and assess rather than frying the whole batch at once.
7 Fry remainder
Fry in small uncrowded batches 3–4 minutes until evenly gold and hot through. Drain on a rack. Avoid a very dark crust, which overcooks the paneer.
8 Finish and serve
Add cream to gravy and warm gently; use allowance to make a sauce that pours slowly. Spoon gravy into bowls and add three kofta per serving immediately before eating. Do not boil kofta in the sauce.
Chef’s tips
- The potato must be cooled and dry. Hot wet mash makes a soft mixture that can split when fried.
Common mistakes & quick fixes
- Why did the kofta break in oil?
- Excess potato moisture, insufficient binding or cool oil can weaken them. Test one first and use dry cooled mash with the measured starch.
- Can I simmer kofta in the gravy?
- Only briefly if desired; this formulation adds them at serving because long simmering softens their delicate structure.
Variations & serving ideas
Chosen version: Paneer-potato malai kofta in a smooth tomato-cashew cream gravy. Kofta are fried separately and meet the sauce at serving, so they retain their shape instead of dissolving during a long simmer.
Seasoning adjustment: Keep the main ingredient and technique unchanged when adjusting chilli or finishing herbs. Substitute packaged sauces only after checking salt content and allergens.
Perfect result check
| Main ingredient | Fry in small uncrowded batches 3–4 minutes until evenly gold and hot through. Drain on a rack. Avoid a very dark crust, which overcooks the paneer. |
|---|---|
| Finished batch | Add cream to gravy and warm gently; use allowance to make a sauce that pours slowly. Spoon gravy into bowls and add three kofta per serving immediately before eating. Do not boil kofta in the sauce. |
Storage & reheating
| Covered and chilled | Refrigerate within 2 hours; use within 48 hours | Divide into shallow portions for rapid cooling and refrigerate within 2 hours. Reheat once until steaming hot throughout; stir soups to eliminate cool pockets. |
|---|---|---|
| Freeze if suitable | Best quality within one month | Freeze in labelled meal portions after prompt cooling. Defrost in the refrigerator and reheat thoroughly once. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Cook gravy base | Low heat | Simmer tomato, onion, cashews, ginger and garlic in 300 ml water 20 minutes until soft. |
| Mix kofta | No heat | Combine grated paneer, cold mashed potato, 25 g cornflour, kofta salt, cardamom and raisins. |
| Test fry | Medium heat | Heat frying oil to 170–175°C. |
| Fry remainder | Medium heat | Fry in small uncrowded batches 3–4 minutes until evenly gold and hot through. |
| Finish and serve | Low then off | Add cream to gravy and warm gently; use allowance to make a sauce that pours slowly. |
Helpful answers before you cook
Why did the kofta break in oil?
Excess potato moisture, insufficient binding or cool oil can weaken them. Test one first and use dry cooled mash with the measured starch.
Can I simmer kofta in the gravy?
Only briefly if desired; this formulation adds them at serving because long simmering softens their delicate structure.
Can I prepare the components ahead?
Chill gravy and shaped kofta separately. Fry kofta close to serving and warm gravy separately for the best contrast.
