Malai Kofta in Spicy Cream Sauce

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish.

Ingredients Nutrition

Directions

  1. THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins.
  2. Form mixture into 1-inch balls.
  3. Make a batter with the flour and water. Season with pinch of salt, if desired.
  4. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan.
  5. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over koftas)
  6. THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.
  7. Heat butter in a large saucepan over medium-high heat.
  8. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
  9. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.
  10. Stir in cream. Bring to a boil, then remove from heat. Pour over koftas.
  11. Garnish with cilantro and serve immediately.
  12. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.
Most Helpful

4 5

Taste-wise, I really enjoyed this recipe. But it was kind of a 3 1/2 star for me. It really is a lot of work, but if you're a malai kofta fan, that's par for the course so I expected that. My first batch of koftas was fantastic, but after that they started falling apart ... not sure what I did wrong there. I managed to veganize this using a vegan cheddar in the koftas and plain soy in the sauce with a little flour to thicken. I agree that this makes double the amount of koftas you need. I like the suggestion of adding more raisins (which I chopped up), as well as the suggestion of adding tomatoes to the sauce. Very tasty sauce, altho I didn't think it needed as much salt as called for. Thanks for sharing! ZWT6 Zingo.

5 5

I made this for last night and it was so good! It was a little bit of work, but it was so well worth it. this is definitely something I will make again!

4 5

This makes a lot of Koftas. I would recommend halving the Kofta part of the recipe and leaving the sauce the same. Also, I would add more raisins. 2 russets ended up being about 3 cups mashed for anyone wanting to give instant potatoes a whirl.