Malai Kofta with Cashew Cream Sauce
Soft and creamy dumplings (kofta) made from paneer and potatoes, served in a rich, mild, and luscious cashew cream sauce. A celebrated vegetarian Indian dish, perfect for two.
Make the kofta (dumplings)
In a large bowl, combine 1 cup crumbled paneer, 1/2 large mashed potato, 2 tablespoons cornstarch (or all-purpose flour), 1/2 finely minced green chili, 1/2 teaspoon grated fresh ginger, and 1/4 teaspoon salt. Mix gently until just combined. Do not overmix. Divide the mixture into 8-10 equal portions and gently roll them into smooth, oval or round kofta (dumplings).
💡 Pro Tips:
- •Kofta means dumplings. Mixing gently prevents the kofta from becoming tough.
- •Make sure the kofta are smooth to prevent them from breaking during frying.
Fry the kofta
Heat 2-3 cups vegetable oil in a deep pot or kadai (a deep, round-bottomed cooking pot) over medium heat until it reaches 325-350°F (160-175°C). Carefully lower 3-4 kofta into the hot oil. Do not overcrowd the pot. Fry for 8-12 minutes, turning occasionally, until they are golden brown all over. Remove the cooked kofta with a slotted spoon and place them on a paper towel-lined plate to drain any extra oil. Repeat with remaining kofta. Keep fried kofta warm.
💡 Pro Tips:
- •Maintain oil temperature for even cooking and golden color.
- •Frying in batches prevents the oil temperature from dropping too much.
Prepare cashew paste and sauce base
Drain the soaked 1/2 cup raw cashews. Blend them with a splash of fresh water to make a very smooth paste. In a separate large pan or pot, heat 1 tablespoon ghee or vegetable oil over medium heat. Add 1/2 teaspoon whole cumin seeds, 2 green cardamom pods, 1 small cinnamon stick, and 2 cloves. Cook for 30 seconds until fragrant (smells pleasant and aromatic). Add 1/2 finely chopped onion, 1 teaspoon grated ginger, and 2 cloves minced garlic. Cook for 5-7 minutes until the onion is soft and translucent (you can see through it). Add 1 medium roughly chopped tomato and cook for 5 minutes until it softens. Let this mixture cool slightly.
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Translucent means you can see through it, indicating it is soft.
Make the cashew cream sauce
Carefully transfer the cooled onion-tomato mixture to a blender. Add the smooth cashew paste. Blend until the sauce is completely smooth. If needed, add a little water to help it blend. Pass the blended sauce through a fine-mesh sieve into the clean large pan or pot for an extra smooth consistency. Return the sauce to medium-low heat. Stir in 1/2 teaspoon red chili powder, 1 teaspoon ground coriander, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1/2 cup water or vegetable broth, 1/4 cup heavy cream, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Bring the sauce to a gentle simmer (cook gently just below boiling, with small bubbles) and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •Blending until very smooth is key for a creamy sauce.
- •Sieving creates a restaurant-quality smooth texture.
Combine and serve
Gently place the fried kofta into the simmering cashew cream sauce. Cook for 2-3 minutes, stirring very gently, just to heat the kofta through. Do not stir too vigorously, or the kofta may break. Taste the sauce and adjust salt or sugar if needed. Garnish generously with 2 tablespoons chopped fresh cilantro. Serve hot with naan bread, basmati rice, or jeera rice.
💡 Pro Tips:
- •Adding kofta at the very end prevents them from becoming soggy.
- •Serve immediately to enjoy the kofta's texture and warm sauce.
- Large bowl (for kofta mixture)
- Deep pot or kadai (for frying)
- Slotted spoon
- Paper towel-lined plate
- Blender
- Large pan or pot (for sauce)
- Fine-mesh sieve (optional, for sauce)
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a truly dairy-free version, use dairy-free paneer (such as tofu paneer) and dairy-free heavy cream or increase the cashew paste amount.
- 💡Ensuring the sauce is super smooth will elevate the dish; blending and sieving are recommended.
- 💡The kofta should be firm but soft; overmixing or too little binder can make them fall apart in oil. Fry a test kofta first.
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