Malai Kofta is a beloved North Indian classic that balances rich, creamy textures with subtle spices. The star of the dish is the kofta’soft, deep-fried dumplings made from mashed potatoes, paneer (or cheddar as adapted here), peas, and nuts. These golden balls are gently simmered in a luxurious “malai” (cream) sauce, infused with ground cashews, toasted spices, and a hint of heat from green chilies and cayenne. The sauce is smooth, slightly sweet, and deeply savory, coating the koftas in a velvety embrace. This dish is perfect for festive gatherings or a comforting weeknight dinner. Serve it hot with steamed basmati rice or warm naan bread to soak up every drop of the flavorful gravy. ItâÂÂs a restaurant-quality experience you can easily recreate at home with patience and care.
North Kofta Kebabs in Spicy Cream Sauce (Malai Kofta)
Description
Malai Kofta is a beloved North Indian classic that balances rich, creamy textures with subtle spices. The star of the dish is the kofta&# 226;ÂÂsoft, deep-fried dumplings made from mashed potatoes, paneer (or cheddar as adapted here), peas, and nuts. These golden balls are gently simmered in a luxurious "malai" (cream) sauce, infused with ground cashews, toasted spices, and a hint of heat from green chilies and cayenne. The sauce is smooth, slightly sweet, and deeply savory, coating the koftas in a velvety embrace. This dish is perfect for festive gatherings or a comforting weeknight dinner. Serve it hot with steamed basmati rice or warm naan bread to soak up every drop of the flavorful gravy. ItâÂÂs a restaurant-quality experience you can easily recreate at home with patience and care.Ingredients
Directions
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Peel and mash the boiled Russet potatoes until smooth.
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In a large bowl, combine the mashed potatoes, 1/2 cup green peas, 1/4 cup shredded Cheddar cheese, 1 chopped fresh hot green chile, 1/2 teaspoon ground coriander, 1 teaspoon cumin seeds, 1 1/2 teaspoons salt, 1/4 cup chopped cashew nuts, and 1 tablespoon raisins.
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Mix the ingredients thoroughly until well incorporated. Form the mixture into 1-inch balls.
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Prepare the batter by mixing 3/4 cup chick-pea flour (or corn flour) with 1 cup water and a pinch of salt until smooth and free of lumps.
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Heat mild vegetable oil in a deep fryer or large heavy saucepan to 375 degrees F (190 degrees C).
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Dip each kofta ball into the batter to coat completely, then carefully lower into the hot oil.
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Deep-fry the koftas in batches until golden brown and crispy, about 4 minutes. Do not crowd the pan.
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Remove fried koftas with a slotted spoon and drain on paper towels. Set aside.
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For the sauce, grind 8 whole cashew nuts, 2 whole cloves, a pinch of nutmeg, 1/2 inch cinnamon stick, and 1 peeled garlic clove with a little water to make a fine paste.
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Heat 2 tablespoons unsalted butter in a large saucepan over medium-high heat.
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Add 1 large grated onion and sauté until wilted and translucent.
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Stir in the ground spice paste and cook for 2 minutes, stirring frequently.
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Add 1 pinch turmeric, 2 teaspoons paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt. Cook for another minute until fragrant.
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Stir in 1 cup half-and-half and 1 cup water. Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the sauce thickens slightly.
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Stir in 1/2 cup heavy cream and the fried kofta kebabs.
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Bring the mixture to a gentle boil, then immediately remove from heat to prevent the cream from curdling.
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Garnish with 2 tablespoons chopped fresh cilantro and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 38.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 1.1g5%
- Sugars 0.4g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The sauce can be prepared up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently on the stove before adding the koftas and cream.
Ingredient Substitution: Chick-pea flour is also known as besan and is available at Indian grocery stores. If unavailable, corn flour (cornstarch) can be used for the batter, though the flavor will be slightly different.
Serving Tip: To keep the koftas firm while preparing the sauce, place them on a heated serving platter and tent with foil. Pour the hot sauce over them just before serving.
Texture Note: For softer koftas, ensure the potatoes are mashed while still warm. For firmer koftas, let the mixture chill in the refrigerator for 15 minutes before forming balls.
