Indian
Malai Kofta
Tender paneer-potato kofta in a silky tomato-cashew cream sauce perfumed with cardamom and kasuri methi.
6 servings · 45 minutes prep · 70 minutes cook
Ingredients
Paneer-potato kofta
- 1 lb Yukon Gold potatoes
- 8 oz paneer, finely grated
- 3 tbsp cornstarch
- 1/2 tsp garam masala
- 3/4 tsp kosher salt
- 2 tbsp raw cashews, finely chopped
- 2 tbsp golden raisins, finely chopped
- 4 cups neutral frying oil
Malai sauce
- 2 tbsp ghee
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, chopped
- 1 tbsp chopped fresh ginger
- 1 can whole peeled tomatoes
- 1/3 cup raw cashews
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp Kashmiri chile powder
- 1/2 tsp ground cardamom
- 1 1/2 cups water, divided
- 1/2 cup heavy cream
- 1/2 tsp garam masala
- 1 tbsp kasuri methi, crushed
- 1 tsp sugar
- 1 tsp kosher salt
Directions
Make the kofta mixture
- Boil the potatoes in their skins until just tender. Drain, cool completely, peel, and finely grate them. Spread briefly on a tray so surface moisture can escape.
- Combine the potatoes, paneer, cornstarch, garam masala, and salt without overworking. Divide into 18 portions. Enclose a little chopped cashew and raisin in each and roll into smooth balls. Chill while making the sauce.
Make the sauce
- Heat the ghee in a saucepan over medium. Cook the onion until golden, 10 to 12 minutes. Add the garlic and ginger for 1 minute.
- Add the tomatoes, the 1/3 cup cashews reserved for the sauce, coriander, cumin, chile powder, cardamom, half the water, and salt. Simmer until the tomatoes collapse and cashews soften, about 15 minutes.
- Cool slightly, blend until completely smooth, and pass through a fine-mesh sieve. Return to a clean saucepan with enough remaining water for a pourable sauce. Simmer gently for 5 minutes, then add the cream, remaining garam masala, kasuri methi, and sugar. Hold over very low heat.
Fry and serve
- Heat the frying oil to 340°F (170°C). Fry one tester kofta; if it loosens, work a little more cornstarch into the remaining mixture. Fry in small batches until evenly golden, 3 to 4 minutes. Lift out with a spider strainer and drain on a rack.
- Spoon hot sauce into a serving dish and add the kofta only just before serving. Drizzle with a little cream if desired.
