Malai Kofta (Vegetable Dumplings in Curry Sauce)

Recipe by Passiflora
READY IN: 1hr 30mins




  • Koftas:
  • Boil potatoes, drain, cool and grate 1 cup.
  • Defrost 1 cup peas and carrots in microwave.
  • Using cheesecloth, squeeze moisture out of peas & carrots.
  • In a medium-size bowl, combine vegetables with grated potatoes.
  • Grate 1 cup paneer and add to vegetable mixture.
  • Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
  • Add medium-ground cashews and 1/8 cup raisins and mix well.
  • With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
  • Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
  • Curry Sauce:
  • In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
  • Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
  • Cook and when the mixture is getting dry add about 2 cups water.
  • Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
  • In the same skillet, add a small handful of jeera seeds and cook until they crackle.
  • Pour in the sauce mixture.
  • Heat for about 5 minutes on medium.
  • Add cream to the sauce and yogurt, stirring well.
  • Turn off heat.
  • Add koftas, mix to cover with sauce and allow to absorb sauce.
  • Sprinkle on some garam masala and some chopped cilantro and serve.