Popular Recipes: Malai Kofta (Indian Cheese and Potato Dumplings)

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Malai Kofta (Indian Cheese and Potato Dumplings)

"Malai kofta is a north Indian dish that consists of dumplings in a gravy. It can be eaten with Indian breads like puri, paratha, and naan, or with rice. The dumplings can also be served as cutlets on bread or a bun as snacks. Garnish with chopped cilantro."

Ingredients :

• Koftas (Dumplings):
• 2 potatoes, peeled
• 1 cup paneer cheese, grated (optional)
• 2 teaspoons cornstarch
• 2 teaspoons ground cumin
• 2 teaspoons cayenne pepper
• 1 teaspoon salt
• vegetable oil for frying
• Gravy:
• 8 cashews (optional)
• 1/4 cup water (optional)
• 1 tablespoon vegetable oil
• 1 green chile pepper, chopped
• 1/2 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seed
• 1 onion, grated
• 1/4 cup tomato puree
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup heavy whipping cream
• 1/4 cup milk
• 2 tablespoons water, or as needed (optional)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H5M

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
• Combine mashed potatoes, grated paneer cheese, cornstarch, ground cumin, cayenne pepper, and salt in a bowl. Shape into approximately 8 small dumplings.
• Heat oil over medium-high heat in a large skillet; fry dumplings until golden brown, 5 to 7 minutes.
• Place cashews and 1/4 cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor.
• Heat 1 tablespoon oil in a skillet. Add chopped green chile pepper, ginger-garlic paste, and cumin seed; stir to combine. Add grated onion; cook and stir until light brown, 5 to 6 minutes. Add tomato puree, ground coriander, salt, garam masala, ground turmeric, and cayenne pepper. Cook and stir until flavors are blended, about 5 minutes.
• Stir cashew puree, cream, and milk into tomato mixture; add water to thin. Add dumplings to the gravy just before serving.

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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