Malai kofta with spicy gravy

Malai kofta with spicy gravy

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(1 ratings)

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Cooking time

Prep: 25 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

This North Indian dish is often served at Diwali and makes the perfect dinner party dish.

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
774
protein
19g
carbs
78g
fat
45g
saturates
8g
fibre
6g
sugar
12g
salt
1.18g

Ingredients

  • 800g potatoes, peeled
  • 5 tbsp plain flour
  • 2 eggs, beaten
  • 100g fine breadcrumbs
  • oil for frying

For the filling

  • 2 heaped tbsp grated paneer cheese
  • 5 cashew nuts, chopped
  • 1 tbsp raisins
  • 2-3 green chillies, finely chopped
  • ¼ tsp sugar
  • 1 tsp each ground coriander, cumin and chilli powder
  • ½ tsp cardamom powder
  • 3 tbsp vegetable oil or ghee

For the gravy

  • 2 medium onions, chopped
  • 3 garlic cloves, crushed
  • large piece ginger, grated
  • 2 tsp poppy seeds, crushed to a powder
  • 1 tbsp peanut or cashew nuts
  • 3 tbsp vegetable oil
  • 3 large tomatoes, puréed
  • 1 tsp chilli powder
  • ½ tsp each garam masala, ground coriander, cumin and sugar
  • flaked almond and single cream, to serve

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Method

  1. Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
  2. Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
  3. For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
  4. When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.

Recipe from Good Food magazine, October 2011

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Comments

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pujya29's picture

You can add all purpose baking flour or maida to potato mash. that should help with holding potato balls from crumbling when you put the filling in. The large portion of the koftas will be potato.

jweg1210's picture
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I served these as a starter with the sauce as a dip. Tasted good, and the texture was very unusual (compared the Asian food I've cooked previously). I tried to fry in advance, put in fridge overnight, then reheat in oven. I wouldn't recommend this as they lost their shape.
I'd also like to find a way to put more filling in. Perhaps freezing the filling slightly so you can wrap the potato round it more easily?
Sauce tasted great and went well with poppadoms as well as the potato balls.
Not 5 stars as it was a bit too labour intensive for comfort.

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