dinner · vegetarian
Malai kofta
Fried potato-paneer dumplings with a nut center in a creamy, rich onion-tomato-cashew gravy—a festive vegetarian centerpiece.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Blender or food processor, Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix kofta ingredients (except nuts) into a dough; stuff each ball with cashew-raisin and seal.
-
2
Fry at 180°C (350°F) until golden; drain.
-
3
Cook onion, tomato, cashews and ginger-garlic until soft and blend smooth.
-
4
Simmer the purée in butter with spices, sugar and salt; finish with cream and methi.
-
5
Add koftas just before serving so they stay intact.
