Malai Kofta recipe | Stuffed paneer kofta curry | North Indian curry | The plate
Recipe Information
Jain Malai Kofta
Cultural Context
Originating from Indian cuisine, Jain Malai Kofta reflects the dietary restrictions of the Jain community, which avoids root vegetables and certain animal products. This dish celebrates rich flavors through creamy gravies and fried dumplings, making it a festive choice for special occasions. Today, it is enjoyed across India and in many Indian restaurants worldwide, often adapted to suit various dietary preferences.
cream
🥗Healthier: coconut milk
💰Cheaper: milk + cornstarch
Coconut milk reduces calories while maintaining creaminess.
cashews
🥗Healthier: almonds
💰Cheaper: sunflower seeds
Almonds are a healthier nut alternative.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is a lower-calorie protein option.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil provides a healthier fat option.
Boil potatoes until tender, then peel and mash.
Grind cashew nuts into a fine paste with a little water.
Mix mashed potatoes, paneer, and cashew paste; season with salt, turmeric powder, red chilli powder, coriander powder, and corn flour.
Shape the mixture into small balls (koftas).
Heat oil in a deep pan over medium heat.
Fry the koftas until golden brown; drain on paper towels.
In another pan, heat butter and sauté chopped onions until translucent.
Add ginger, garlic, and green chili; cook until fragrant.
Stir in chopped tomatoes, cloves, cardamom, cinnamon, bay leaves, cumin seeds, and cook until soft.
Add cream, kasuri methi, garam masala, sugar, and water; simmer for a few minutes; adjust seasoning.
Gently add the fried koftas to the gravy; simmer for 5 minutes.
Garnish with coriander leaves and serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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