Indian 50 min

Malai Kofta

Name: Malai Kofta
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 large potatoes, boiled and mashed; 1/2 cup paneer, grated; 2 tbsp cornstarch; 2 tbsp raisins; 2 tbsp cashews, chopped; Oil for deep frying; 2 tbsp butter; 1 large onion, pureed; 2 tomatoes, pureed; 3 cloves garlic, minced; 1 inch ginger, grated; 1 tsp cumin powder; 1/2 tsp turmeric; 1 tsp garam masala; 1/2 cup heavy cream; Salt to taste

VegetarianRichIndian

Ingredientsfor 2

380

Cal

12g

Protein

34g

Carbs

24g

Fat

12 large potatoes, boiled and mashed
21/2 cup paneer, grated
32 tbsp cornstarch
42 tbsp raisins
52 tbsp cashews, chopped
6Oil for deep frying
72 tbsp butter
81 large onion, pureed
92 tomatoes, pureed
103 cloves garlic, minced
111 inch ginger, grated
121 tsp cumin powder
131/2 tsp turmeric
141 tsp garam masala
151/2 cup heavy cream
16Salt to taste

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Instructions

1
Mix mashed potatoes, grated paneer, cornstarch, and salt. Divide into 12 portions. Stuff each with a few raisins and cashew bits, roll into smooth balls.
2
Heat oil to 350°F. Fry kofta balls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
3
For the gravy: Heat butter in a pan. Add onion puree and cook until golden, about 6-8 minutes.
4
Add garlic, ginger, cumin, and turmeric. Stir for 1 minute.
5
Add tomato puree and cook for 8-10 minutes until oil separates and gravy thickens.
6
Stir in cream and garam masala. Simmer for 3 minutes. Adjust salt and add a splash of water if too thick.
7
Place kofta balls in a serving dish and pour the hot gravy over them just before serving. Serve immediately with naan or rice.