Creamy Malai Kofta with Cashew-Tomato Sauce 🧆🍛

 New Recipe

Creamy Malai Kofta with Cashew-Tomato Sauce 🧆🍛

Ingredients:

• For the Kofta (Dumplings):

  • 2 medium potatoes, boiled and mashed
  • 1/2 cup paneer, crumbled
  • 2 tbsp cornflour (or all-purpose flour)
  • 2 tbsp raisins (optional, for a sweet surprise)
  • 2 tbsp chopped cashews or almonds (optional)
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • Salt to taste
  • Oil for deep frying or shallow frying

• For the Creamy Sauce:

  • 2 tbsp oil or ghee
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 2 medium tomatoes, pureed
  • 1/4 cup cashews, soaked and blended into a smooth paste
  • 1/2 cup heavy cream (or coconut cream for a vegan option)
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp sugar (optional, to balance flavors)
  • Salt to taste
  • 1/2 cup water (adjust for consistency)

• For Garnish:

  • Fresh cilantro leaves, chopped
  • A drizzle of cream

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Instructions:

1. Prepare the Kofta:

   • In a mixing bowl, combine mashed potatoes, paneer, cornflour, garam masala, cumin powder, and salt. Mix until smooth.
   • Take a small portion of the mixture and flatten it in your palm. Place a few raisins and chopped nuts in the center, then roll it into a smooth ball. Repeat for the remaining mixture.
   • Heat oil in a deep pan and fry the koftas until golden brown. Alternatively, bake them at 400°F (200°C) for 20 minutes, turning halfway, for a healthier option. Set aside.

2. Make the Sauce:

   • Heat oil or ghee in a pan. Add cumin seeds and let them sizzle.
   • Add chopped onion and sauté until golden brown. Stir in garlic and ginger, cooking until fragrant.
   • Add the tomato puree and cook for 5-7 minutes, stirring, until the oil begins to separate.
   • Stir in turmeric, red chili powder, coriander powder, and garam masala. Cook for 2 minutes.
   • Add the cashew paste, mix well, and cook for another 2 minutes.
   • Add water to adjust the consistency and simmer for 5 minutes. Stir in the cream and sugar, then adjust salt to taste.

3. Assemble and Serve:

   • Gently place the fried koftas into the warm sauce just before serving. Allow them to soak for a few minutes.
   • Garnish with fresh cilantro and a drizzle of cream.

4. Serve:

   • Serve hot with naan, roti, or steamed basmati rice for a rich and satisfying meal.

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Optional Variations:

• Vegan Kofta: Use mashed sweet potato or tofu instead of paneer, and coconut cream for the sauce.
• Stuffed Kofta: Add a cube of cheese or a small dollop of spiced yogurt inside the koftas for a creamy center.
• Healthier Sauce: Skip the cream and add blended cooked carrots for natural sweetness and creaminess.