Malai Kofta
मलाई कोफ्ता·(muh-laai kof-tah)
Dawat: When Family Gathers
Forty minutes. If you ask any first-generation kid what they ate on their birthday at the local Indian joint, the answer is always Malai Kofta; yet rather than spending hours kneading fresh milk curds until the fat separates the way our grandmothers did for grand dawats, you can pull it off tonight using store-bought paneer and a box grater. Control the moisture in your potatoes, and take the extra five minutes to strain your gravy; blend the cashew paste smooth, check the fry thermometer, and gently lower the paneer, watching the dumplings blistering in the hot oil.
Before you start
Cool your potatoes completely before grating.
Warm or waxy potatoes release steam into the dough, causing your koftas to fall apart in the fryer. Stick to high-starch Russets, and let them cool down entirely to room temperature.
Squeeze the life out of your paneer.
Excess whey is the enemy of structural integrity. Wrap store-bought paneer in paper towels and press it completely dry before grating.
Ingredients
- paneer1 cup
- russet potatoes1 cup
- cornstarch3 tbsp
- green serrano chili1 small
- fresh ginger1 tbsp
- fresh cilantro2 tbsp
- garam masala1/2 tsp
- kosher salt1 1/2 tsp
- cashews2 tbsp
- golden raisins2 tbsp
- neutral oil1 qt
- ghee2 tbsp
- neutral oil1 tbsp
- bay leaf1 large
- green cardamom pods3 large
- black cardamom pod1 large
- cloves4 large
- cinnamon stick1 small
- yellow onion1 large
- roma tomatoes4 med
- garlic4 med clove
- fresh ginger1 med
- raw cashews1/2 cup
- Kashmiri red chili powder1 tsp
- coriander powder1 tsp
- turmeric powder1/2 tsp
- sugar1/2 tsp
- kasuri methi1 tsp
- heavy whipping cream1/4 cup
Method
- 01
Sauté the whole spices to release their oils.
In a large pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the bay leaf, green and black cardamom, cloves, and cinnamon stick, and toast for 30 seconds until highly fragrant.
- 02
Boil the aromatics, tomatoes, and soaked cashews into submission.
Toss in the chopped onions, garlic, and ginger, cooking for 5 to 7 minutes until the onions turn translucent. Add the tomatoes, soaked cashews, turmeric, coriander, Kashmiri chili powder, 1 teaspoon of the salt, and 1 1/2 cups of water. Cover and simmer aggressively for 12 to 15 minutes until the tomatoes disintegrate.
- 03
Discard the hard spices, blend the mixture, and strain it through a fine-mesh sieve.
Fish out the bay leaf and cinnamon stick. Blend the remaining mixture on high until it forms an ultra-smooth puree. Pour it through a fine-mesh strainer into a clean bowl, using a ladle to push the liquid through. Do not skip this; discarding the fibrous skins and grit is the secret to that authentic, silken makhmali texture.
- 04
Knead the completely cooled potatoes, dry paneer, and aromatics into a soft dough.
In a large bowl, combine the grated potato, grated paneer, minced ginger, chili, cilantro, garam masala, the remaining 1/2 teaspoon of salt, and cornstarch. Gently mix until it comes together. If it feels overly wet, your potatoes held too much water—knead in an extra tablespoon of cornstarch.
- 05
Form perfect, crack-free spheres with a hidden core of cashews and raisins.
Pinch off a golf-ball-sized piece of dough and flatten it. Place a few chopped cashews and raisins in the center, fold the edges up, and roll it flawlessly smooth between your palms. Any cracks will cause them to explode in the hot oil. Dust lightly with extra cornstarch.
- 06
Deep fry the dumplings in 340°F oil until deeply golden brown.
Heat 2 inches of neutral oil in a heavy-bottomed pot. Drop in a tiny test piece of dough first—it should sizzle and rise slowly. Lower 4 to 5 koftas into the oil and leave them entirely alone for 60 seconds before gently moving them. Fry for 4 to 5 minutes, then drain on a paper towel.
- 07
Temper the strained gravy with ghee, sugar, kasuri methi, and heavy cream.
Wipe out your original pot, melt the ghee over medium-low heat, and pour in the silky tomato-cashew puree. Stir in the sugar, crush the kasuri methi between your palms to release the oils, and sprinkle it in. Finish with the heavy cream, simmer for 2 minutes, and turn off the heat.
- 08
Never boil the koftas in the gravy.
If you put the dumplings into the pot on the stove, they will melt into mush within minutes. Arrange the hot, crispy koftas in a serving dish and pour the steaming hot gravy directly over them just moments before bringing them to the table.
Notes
Make the gravy ahead of time.
The gravy freezes impeccably for up to two months. Make a massive batch on Sunday, freeze it, and on a Tuesday night simply thaw, simmer, and finish with fresh cream.
Skip the deep-frying on a weeknight.
If you own an aebleskiver or appe pan, use it. A few drops of oil in each divot lets you pan-fry the koftas over low heat until evenly browned, skipping the heavy fry.