Healthy & Easy Malai Kofta
A simple, home-style malai kofta recipe with paneer-potato dumplings in creamy tomato-cashew gravy. Perfect for a vegetarian meal, beginner-friendly and lighter than restaurant versions.
Ingredients
Equipment
Method
- In a bowl, mix the grated paneer, mashed potatoes, corn flour, cumin powder and salt. Knead into a soft dough.
- Divide the dough into equal portions and shape into small round balls (koftas).
- Heat a little oil in a frying pan. Shallow-fry the koftas on medium heat until they turn light golden. Remove and drain on kitchen paper.
- For the gravy: heat 1 tbsp oil in a pan. Add chopped onion and sauté until light golden.
- Add chopped or pureed tomatoes, soaked cashews and ¼ cup water. Cook for 5–7 minutes until tomatoes soften.
- Blend this mixture into a smooth paste using a blender. If needed, add a little water to help blending.
- Return the paste to the pan. Add turmeric, red chilli powder, coriander powder and salt. Mix and cook for 2 minutes.
- Add remaining water (½ cup), bring to a gentle boil, then simmer for 5 minutes until gravy thickens slightly.
- Lower the heat. Stir in fresh cream and garam masala. Mix well.
- Gently add the fried koftas into the gravy. Spoon gravy over them carefully so koftas don’t break. Allow to warm for 1–2 minutes.
- Garnish with chopped coriander leaves and serve hot with roti, naan or steamed rice.
Notes
To make the dish lighter, you can skip fresh cream or replace with low-fat yogurt. Instead of deep-frying, shallow-fry or bake the koftas to reduce oil. Serve with whole wheat roti or brown rice to add fibre.