Creamy Malai Kofta with Cashew Gravy - Classic Indian Dumplings
Soft and melt-in-your-mouth paneer and potato dumplings served in a rich, velvety tomato-cashew cream sauce. This beloved North Indian dish is perfect for special occasions or an impressive vegetarian dinner.
Ingredients
- 250g paneer, grated
- 2 medium potatoes, boiled and mashed
- 2 tablespoons cornflour
- 1/4 teaspoon salt for koftas
- 500ml vegetable oil for frying
- 15 whole cashews for stuffing
- 50g cashews for gravy
- 2 medium onions, roughly chopped
- 3 medium tomatoes, quartered
- 4 cloves garlic
- 1 inch fresh ginger
- 2 tablespoons vegetable oil for gravy
- 1 teaspoon cumin seeds
- 1 teaspoon kashmiri red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 100ml double cream
- 200ml water
- 2 tablespoons fresh coriander, chopped
Instructions
Soak 50g cashews in warm water for 20 minutes, then blend with onions, tomatoes, garlic, and ginger into a smooth paste.
Mix grated paneer, mashed potatoes, cornflour, and salt in a bowl until well combined.
Divide mixture into 12 portions, flatten each, place a whole cashew in the centre, and roll into smooth balls.
Heat vegetable oil to 170°C in a deep pan and fry koftas in batches for 3-4 minutes until golden brown, then drain on paper towels.
In a separate pan, heat 2 tablespoons oil and add cumin seeds until they splutter.
Add the blended paste and cook on medium heat for 8-10 minutes, stirring frequently until oil separates from the masala.
Add chilli powder, turmeric, coriander powder, garam masala, salt, and sugar, cooking for another 2 minutes.
Pour in water and simmer for 5 minutes until the gravy thickens slightly.
Stir in double cream and cook on low heat for 3 minutes, ensuring the gravy is smooth and creamy.
Place koftas in a serving dish, pour the warm gravy over them just before serving to maintain their texture.
Garnish with fresh coriander and serve immediately with naan bread or steamed basmati rice.
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