Mughlai Malai Kofta
Mughlai Malai Kofta
Prep: 30 minutes
Difficulty: Medium
Cook: 45 minutes
Serves: 4
Malai Kofta is the dish that earns a place on every royal table. Soft, melt-in-the-mouth dumplings of paneer and potato are lifted with the gentle sweetness of cashews, then slipped into a silken, saffron-hued gravy that is rich without ever being heavy. It is the kind of curry that makes a quiet weeknight dinner feel like a celebration.
The beauty of the Mughlai kitchen lies in its restraint and its aromatics. A slow-cooked base of onion and cashew is perfumed with green cardamom, cinnamon and a whisper of mace, then finished with cream and a pinch of kasuri methi for that unmistakable restaurant-style finish. Serve it with warm naan or fragrant basmati rice, and prepare for an empty pot.
Ingredients
- For the koftas:
- 250g paneer, grated
- 2 medium potatoes, boiled and mashed
- 2 tbsp cornflour
- 1 tbsp raisins, finely chopped
- 10 Malabar Creamy Jumbo Cashew Nuts Whole, finely chopped
- 1/2 tsp Green Cardamom Powder
- 1/2 tsp White Pepper Powder
- Salt, to taste
- Oil, for deep frying
- For the gravy:
- 2 tbsp ghee
- 1 Cinnamon Bark piece (1 inch)
- 3 Idukki Green Cardamom Whole pods
- 2 Nagercoil Cloves
- 1 Nagercoil Bay Leaf
- 1 cup Onion paste
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 3 tbsp soaked cashew paste
- 1 cup tomato puree
- 1 tsp Kashmiri Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Mace Blades, crushed
- 1 tsp Jaggery Powder
- 1 tsp Fenugreek Leaves Kasuri Methi, crushed
- 1/2 cup fresh cream
- 1/2 tsp Punjabi Garam Masala
- Salt, to taste
Method
Step 1: Prepare the kofta mixture
In a large bowl, combine the grated paneer, mashed potatoes, cornflour, cardamom powder, white pepper and salt. Knead gently until the mixture comes together into a smooth, soft dough that is not sticky. Take care not to over-work it, or the koftas will turn dense.
Step 2: Stuff and shape
Mix the chopped cashews and raisins together. Divide the paneer mixture into 12 equal portions and flatten each one in your palm. Place a little of the cashew-raisin filling in the centre, then seal and roll into smooth, crack-free balls. Lightly dust with cornflour.
Step 3: Fry the koftas
Heat oil in a deep pan over medium heat. Slide in the koftas a few at a time and fry for 4 to 5 minutes, turning gently, until evenly golden brown. Drain on kitchen paper and set aside. Keep the heat moderate so they cook through without darkening too fast.
Step 4: Build the gravy base
Heat the ghee in a heavy-bottomed pan. Add the cinnamon, green cardamom, cloves and bay leaf, and let them sizzle for 30 seconds until fragrant. Stir in the onion paste and cook for 8 to 10 minutes on low heat until pale golden, without letting it brown. Add the ginger and garlic pastes and cook for another 2 minutes.
Step 5: Simmer the gravy
Add the tomato puree, Kashmiri chilli powder, turmeric, coriander powder, mace and salt. Cook until the oil begins to separate at the edges, about 6 to 8 minutes. Stir in the cashew paste and 1 cup of warm water, then add the jaggery. Simmer gently for 8 minutes, stirring often, until the gravy is thick and velvety.
Step 6: Finish and serve
Pour in the fresh cream and stir through on low heat. Rub the kasuri methi between your palms and add it along with the garam masala. Just before serving, gently lower the koftas into the hot gravy and turn off the heat. Let them rest for 2 minutes, then garnish with a swirl of cream and serve with naan or basmati rice.
Chef's Tip: Add the fried koftas to the gravy only at the very last moment. Left to simmer, they soften and can break apart. For an even silkier gravy, blend the onion and cashew base until completely smooth before adding the tomato.
