Malai Kofta (Potato and Cheese Dumplings in Creamy Sauce)

A decadent vegetarian dish featuring deep-fried potato and cheese dumplings simmered in a rich and creamy tomato-based sauce. This is a vegetarian take on the popular Indian dish.

Prep Time

25 minutes

Total Time

70 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.59/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Indian

Main Ingredient:

Vegetarian

Mood:

Comfort Food

Ingredients

Servings

2mediumPotatoes (boiled, peeled, and mashed)(Russet or Yukon Gold potatoes work well)

£0.40

0.5cupPaneer (Indian cheese), crumbled(Alternatively, use firm tofu)

£2.00

2tablespoonsCornstarch

£0.10

1teaspoonGinger-Garlic Paste

£0.15

1smallGreen Chili, finely chopped(Adjust to taste or omit for less spice)

£0.10

2tablespoonsCashews, chopped

£0.40

2tablespoonsRaisins, chopped

£0.15

0.5teaspoonGaram Masala

£0.10

to tasteSalt

for fryingVegetable Oil

£0.20

2tablespoonsTomato Paste

£0.15

1mediumOnion, finely chopped

£0.30

128-ounce canTomatoes, pureed

£1.10

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonRed Chili Powder(Adjust to taste or omit for less spice)

£0.05

1teaspoonCoriander Powder

£0.05

0.5teaspoonCumin Powder

£0.05

0.5cupHeavy Cream(Alternatively, use cashew cream or coconut cream for a vegan version.)

£0.60

1teaspoonSugar(Optional, to balance the acidity of the tomatoes)

£0.01

1teaspoonKasuri Methi (Dried Fenugreek Leaves), crushed

£0.15

for garnishFresh Cilantro, chopped

£0.25

Total Cost

£6.36

£1.59 per serving

Instructions

1.
**Prepare the Kofta (Dumplings):** In a large bowl, combine the mashed potatoes, crumbled paneer, cornstarch, ginger-garlic paste, chopped green chili, chopped cashews, chopped raisins, garam masala, and salt. Mix well until a smooth dough forms.
2.
Divide the dough into 12-16 equal portions. Roll each portion into a smooth ball. Slightly flatten each ball.
3.
Heat vegetable oil in a frying pan or wok over medium-high heat. Carefully add the kofta in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
4.
**Prepare the Sauce:** In a saucepan or pot, heat a little oil over medium heat. Add the chopped onion and sauté until golden brown.
5.
Add the tomato paste and ginger-garlic paste. Sauté for another minute.
6.
Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
7.
Stir in the heavy cream and sugar (if using). Cook for another 5 minutes, stirring continuously.
8.
Gently add the fried kofta to the sauce. Simmer for 5-10 minutes, allowing the kofta to absorb some of the sauce. Be careful not to stir too vigorously, as the kofta can break.
9.
Stir in the crushed kasuri methi.
10.
Garnish with fresh cilantro before serving. Serve hot with naan bread, rice, or roti.

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

50g

19% of RDA

Fat

55g

79% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

18 g

20% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

Ensure the potatoes are completely cooled before mashing to prevent the dough from becoming too sticky.

Do not overcrowd the pan when frying the kofta, as this will lower the oil temperature and result in soggy dumplings.

If the sauce is too thick, add a little water or milk to adjust the consistency.

For a richer flavor, you can add a tablespoon of butter or ghee to the sauce.

Cooking Equipment

Large Bowl

Frying Pan/Wok

Saucepan/Pot

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Ensure the potatoes are completely cooled before mashing to prevent the dough from becoming too sticky.

Do not overcrowd the pan when frying the kofta, as this will lower the oil temperature and result in soggy dumplings.

If the sauce is too thick, add a little water or milk to adjust the consistency.

For a richer flavor, you can add a tablespoon of butter or ghee to the sauce.

Malai Kofta (Potato and Cheese Dumplings in Creamy Sauce)

Ingredients

Instructions