Malai Koftas
Thomas J. Story
A North Indian favorite, malai koftas pair crisp potato-paneer dumplings with a spiced tomato-cashew sauce that’s lighter than it looks, thanks to fresh aromatics and a careful tempering of spices. Served with rice or bread, it’s a wholesome, celebratory dish meant for sharing.
How to Make It
1
Malai Sauce: In a pot, combine all base ingredients. Simmer for 20 minutes over medium heat.
2
Let cool slightly, then blend until smooth.
3
Tempering: In a separate pot, heat oil and ghee.
4
Add tempering spices; cook until fragrant.
5
Add blended base sauce and the finishing ingredients. Simmer over low heat until oil floats to the top. Set aside.
6
Koftas: In a bowl, mix paneer, mashed potatoes, and remaining kofta ingredients until well combined.
7
Shape into 15 round, slightly flattened balls (about 50 g. each).
8
Shallow-fry until crisp and golden. Drain on paper towels.
9
Spoon hot malai sauce into a serving dish, arrange koftas on top, and serve immediately.
10
Garnish with edible flower petals and micro cilantro.
Ingredients
For the Malai Sauce, Base
4 cups water
4 cups red onion, chopped
½ cup kasoori methi
4 cups tomatoes, chopped
2 cups broken cashews
6 dried red chiles
10 garlic cloves
2-in. piece ginger, chopped
6 serrano chiles, minced
For the Tempering Spices
4 tbsp vegetable oil
4 tbsp ghee
2 sprigs curry leaves
1 tbsp mustard seeds
2 tbsp whole cumin seeds
½ tsp asafoetida
For the Malai Sauce, Finishing Ingredients
4 cups water
8 oz whipping cream
2 oz ginger juice
2 tsp cardamom powder (elaichi)
2 cups cilantro, chopped
3 cups tomato paste
1 tbsp sugar
3 tbsp garam masala
3 tbsp chaat masala
salt, to taste
For the Koftas
8 cups mashed potatoes
2 cups grated paneer
1 tbsp green chiles, minced
¼ tsp dry lime powder or citric acid
4 oz golden raisins, crushed
8 oz cashews, finely crushed
1 tbsp garam masala
1 tbsp chaat masala
½ cup cilantro, chopped
1 tsp salt
