Malai Kofta
Malai Kofta
Rich Mughlai dish featuring deep-fried paneer and potato dumplings served in a creamy, sweet cashew-tomato sauce.
Step-by-Step Instructions
Mash boiled potatoes with grated paneer, cornstarch, and salt; shape into round balls and deep-fry in oil until golden.
Boil tomatoes and cashews with water for 10 minutes, then blend into a smooth puree.
Melt butter in a pan, add ginger paste, garlic paste, and tomato-cashew puree; cook for 8 minutes.
Stir in sugar, garam masala, salt, and heavy cream; simmer gravy for 3 minutes.
Place fried koftas in serving dish and pour rich warm gravy on top just before serving.
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