Malai kofta in a creamy cashew sauce

Name: Malai kofta in a creamy cashew sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 250 g paneer; 200 g potatoes; 100 g carrot; 100 g green peas; 30 g plain flour; 20 g cornstarch; 1 teaspoon ground caraway; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon chilli; 1 teaspoon salt; 2 pcs onion; 4 cloves garlic; 20 g ginger; 3 pcs tomatoes; 60 g cashew nuts; 2 tablespoons tomato paste; 150 ml whipping cream; 2 tablespoons vegetable oil; 1 teaspoon garam masala; 1 teaspoon turmeric; 1 teaspoon ground caraway; 1 teaspoon chilli; 1 teaspoon salt; 500 ml vegetable oil

Eduard LáskaSpicyIndian Cuisine x se líbilo

Malai kofta belongs to the festive dishes of northern India, served at holidays and family gatherings. The fried balls are made from mild paneer cheese, potatoes and peas, then bathed in a velvety sauce of blended cashews, tomatoes and cream. The word malai means cream and the word kofta means dumpling, so the name alone promises a rich, warming taste. Although it is a vegetarian dish, its richness easily stands in for meat. It is served with warm naan bread or fluffy basmati rice.

Příprava: 30min

Vaření: 40min

CELKOVÝ ČAS: 1h 10min

Step by step process

Preparing the kofta balls

1
Malai kofta start with a base of cooked vegetables. Boil the potatoes and carrots until soft in salted water, drain and leave to cool. Grate the paneer coarsely into a large bowl, add the mashed potatoes, sieved carrot and cooked peas.
2
Add the plain flour, cornstarch, ground cumin, ground coriander, turmeric, chilli and salt. Work everything together with your hands into a firm dough. If it sticks, add a little more flour. With wet hands, shape balls about 3 cm in diameter, around 12 in total.
3
Heat the oil in a deep pan or pot to 170 °C. Add the kofta balls in batches of 3 to 4 and fry for 2 to 3 minutes, turning occasionally, until golden brown on all sides. Remove with a slotted spoon and drain on kitchen paper.

Creamy malai sauce

4
Pour hot water over the cashew nuts and leave to soak for 10 minutes, then drain. Halve the tomatoes, roughly chop the onion and peel the ginger. Place everything with the garlic and cashews in a blender and blend until smooth.
5
Heat 2 tablespoons of oil in a deep pan over medium heat. Add the blended mixture and cook for 8 minutes, stirring constantly. The sauce will thicken and the fat will separate at the edges.
6
Stir in the tomato paste, garam masala, turmeric, ground cumin, chilli and salt. Add 200 ml of water, mix well and simmer for another 5 minutes over medium heat.
7
Reduce the heat to the lowest setting and stir in the whipping cream. Simmer for 3 minutes, stirring. Add the kofta balls and heat through for another 2 minutes. Serve immediately with naan bread or basmati rice.