Photograph of the finished Malai kofta

India · Viên khoai tây phô mai sốt kem

Malai kofta

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 9.9 oz
  • Photograph of Potato Potato 4
  • Photograph of Cornstarch Cornstarch 1.4 oz
  • Photograph of Cashews Cashews 2.1 oz
  • Photograph of Fresh cream Fresh cream ½ cup
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Raisins Raisins 0.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil the potatoes for 20 minutes, peel them, and mash them together with grated paneer and cornstarch.
  2. 2 Shape the mixture into balls, insert raisins in the center, and deep-fry for 4 minutes until golden brown.
  3. 3 Blend onions with ginger and softened cashews to make a white sauce.
  4. 4 Sauté the shallots and acacia pods for 8 minutes, then add the pureed tomatoes and cook for another 10 minutes until thickened.
  5. 5 Season with salt, garam masala, drizzle with fresh cream, and simmer for 3 minutes.
  6. 6 Arrange the kofta balls on a plate, and pour the sauce over them just before eating to prevent them from breaking apart.

With an appliance

  • Air fryer 58 min

    Replace step 2: spray the cheese potato balls with oil, fry at 190 degrees for 12 minutes, flip at the 6th minute; step 6 still only pour the sauce over them right before serving to prevent the balls from breaking apart.

Start cooking