Malai Kofta
Nov 30, 2024 04:14 AM
Malai kofta is one of my favorite Indian take-out orders. If you’re unfamiliar, they’re sort of a vegetable meatball served in a thick, tomato-based curry sauce. I’ve ordered them for years without ever really knowing what’s in them. When I made them myself, it became quite obvious why they’re one of my favorite foods – they’re basically fried potato and cheese balls served in a spicy tomato cream sauce. It’s probably not possible to get more of my favorite foods into one dish.
I have a little experience cooking Indian food but not very much, and it can be hard to get the same richness and balance of flavors as restaurant-quality takeout. These, however, were a very close approximation of my favorite malai kofta (and better than some of the ones I’ve had from inferior Indian restaurants). They’re still not particularly healthy – they are made of fried cheese and potatoes – but they are much more economical to prepare. And so good. Seriously, even if you don’t make these at home, promise me you’ll order them the next time you get takeout.
Ingredients:
For the kofta
- 3 medium red-skinned potatoes, peeled and quartered
- 8 oz. paneer cheese, grated or finely crumbled
- 1/3 c. frozen peas
- 1/4 c. grated carrot
- 2 TBS raisins
- 3 TBS finely chopped cashews
- 1 Thai green chile, chopped finely
- 3 TBS cornflour, plus more for rolling
- 1 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- canola oil, for frying
For the masala sauce
- 2 TBS canola oil, divided
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and pressed or pounded into a paste
- 2-inches fresh ginger, peeled and pounded into a paste
- 2 cups. crushed tomatoes
- 12 cashews
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 3/4 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 cup water
- 1 TBS butter
- 2 cloves
- 1 bay leaf
- 2–3 cardamom pods
- 1/2 tsp caraway seeds
- 1/4 cup heavy cream
Total Time:
90 minutes
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