Malai Kofta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1225
- Total Fat
- 101
- Saturated Fat
- 16
- Carbohydrates
- 66
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 19
- Cholesterol
- 57
- Sodium
- 1326
- Total: 45 min
- Active: 45 min
Ingredients
For the Sauce:
1 tablespoon vegetable oil
2 tablespoons chopped fresh ginger
2 cloves garlic, smashed
1 small onion, chopped
1 pound plum tomatoes, chopped
1/4 cup raw cashews
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 teaspoon ground coriander
3/4 teaspoon garam masala
1/4 teaspoon ground cardamom
Pinch of cayenne pepper
1/3 cup heavy cream
For the Kofta:
1 1/2 pounds russet potatoes
1 1/2 cups grated paneer
1 jalapeño pepper (seeded for less heat), finely chopped
3 tablespoons finely chopped fresh cilantro, plus more for topping
3 tablespoons finely chopped raw cashews
1/2 teaspoon garam masala
Kosher salt
2 tablespoons cornstarch
Vegetable oil, for frying
Steamed rice and/or naan, for serving
Directions
- Make the sauce: Heat the vegetable oil in a large wide saucepan over medium heat. Add the ginger and garlic and cook, stirring, until softened, 1 to 2 minutes. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Stir in the tomatoes, cashews, a big pinch of salt and several grinds of pepper. Add 3 cups of water, bring to a simmer and cook until the tomatoes are very soft and the cashews are plump, 10 to 15 minutes.
- Transfer the mixture to a blender; reserve the saucepan. Carefully blend until very smooth.
- Wipe out the reserved saucepan and set over medium heat. Add the butter and let melt, then strain the tomato puree through a fine-mesh sieve into the pan, pressing on the solids. Add the coriander, garam masala, cardamom and cayenne.
- Simmer, stirring well to prevent the sauce from sticking to the pan, until slightly thickened, 10 to 15 minutes. Stir in the heavy cream and simmer a few more minutes to heat through. Season with salt and keep warm.
- Meanwhile, make the kofta: Prick the potatoes with a fork; microwave until just cooked through, 8 to 10 minutes. Let cool slightly, then peel and transfer to a bowl; mash well. Add the paneer, jalapeño, cilantro, cashews, garam masala and 1 teaspoon salt and mix well. Sprinkle the cornstarch on top and mix in with your hands. Pack into 16 balls, squeezing the mixture together; set on a plate or baking sheet.
- Heat 2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 350˚ F. Working in 2 batches, fry the kofta until golden and crisp, 3 to 5 minutes. Remove to a rack set on a baking sheet to drain and sprinkle with salt while still warm. Pour most of the sauce onto plates and top with the kofta. Sprinkle with more cilantro. Serve with rice, naan and the remaining sauce on the side.