Punjab

Malai kofta

Fried dumplings in a cream gravy. The dish that ends every argument about where to order from.

60 minTime

14 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

530kcalsame

14 gproteinsame

4 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Paneer200 g, grated

Potato2 small, boiled and mashed

Cornflour (cornstarch)2 tbsp

Cashewsabout 30: 20 for the gravy, 10 chopped for stuffing

Raisins1 tbsp

Cooking oil (vegetable oil)for deep frying (about 3 tbsp absorbed)

Ghee1½ tbsp

Whole spices1 bay leaf, 2 cardamom, 2 cloves

Onion1 large, chopped

Tomato3 medium, chopped

Ginger garlic paste1 tbsp

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)1 tsp

Garam masala1 tsp

Fresh cream (thickened cream, heavy cream)⅓ cup

Kasuri methi (dried fenugreek leaves)½ tsp

Sugar1 tsp

Salt1½ tsp

Water¾ cup

6 steps

1Mix the paneer, cold mashed potato, cornflour, half the garam masala and a little salt into a smooth dough. Wrap small portions around a few chopped cashews and raisins and roll into balls.
2Heat the oil to medium hot and fry the koftas a few at a time, turning gently, until golden all over. Drain.
3Heat the ghee with the whole spices. Saute the onion until soft, add the ginger garlic paste, tomatoes and the remaining cashews and cook until mushy.
4Cool slightly, blend smooth, and return to the pan with the chilli powder, coriander powder, sugar, salt and water. Simmer.
5Stir in the cream, remaining garam masala and crushed kasuri methi and switch off the heat.
6Place the koftas in a serving dish and pour the hot gravy over just before eating.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.