Punjab
Malai kofta
Fried dumplings in a cream gravy. The dish that ends every argument about where to order from.
60 minTime
14 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original530kcalsame
14 gproteinsame
4 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the paneer, cold mashed potato, cornflour, half the garam masala and a little salt into a smooth dough. Wrap small portions around a few chopped cashews and raisins and roll into balls.
- 2Heat the oil to medium hot and fry the koftas a few at a time, turning gently, until golden all over. Drain.
- 3Heat the ghee with the whole spices. Saute the onion until soft, add the ginger garlic paste, tomatoes and the remaining cashews and cook until mushy.
- 4Cool slightly, blend smooth, and return to the pan with the chilli powder, coriander powder, sugar, salt and water. Simmer.
- 5Stir in the cream, remaining garam masala and crushed kasuri methi and switch off the heat.
- 6Place the koftas in a serving dish and pour the hot gravy over just before eating.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.