Zubereitung

Boil the potato chunks in salted water for 12 to 15 minutes, until a knife slides through easily. Drain thoroughly, return them to the warm pot for 1 minute to steam-dry, then mash until smooth.

Mix the warm mashed potato, grated paneer, 20 g cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon garam masala until cohesive. Chill for 15 minutes, then shape into 12 walnut-sized balls and dust lightly with the remaining cornstarch.

Heat the vegetable oil in a deep saucepan to approximately 175°C. Fry the kofta in batches for 3 to 4 minutes, turning gently, until evenly golden. Transfer to a lined plate and keep the oil away from heat when finished.

For the sauce, heat 2 tablespoons of the frying oil in a wide saucepan over medium heat. Saute the onion for 7 to 8 minutes until soft and golden at the edges, then add the garlic and ginger and cook for 1 minute until fragrant.

Add the crushed tomatoes, cumin, coriander, remaining 1/2 teaspoon garam masala, and remaining salt. Simmer uncovered for 10 minutes, stirring occasionally, until the tomatoes darken slightly and the oil begins to separate at the edges.

Reduced tomato masala sauce ready to be blended

KI-generiertes Bild

Blend the drained cashews with 120 ml water until completely smooth. Stir the cashew cream into the tomato masala, then simmer for 5 minutes until thick, smooth, and gently bubbling.

Stir in the heavy cream and simmer for 2 minutes over low heat; do not let the sauce boil vigorously. Taste and adjust the salt, then loosen with a splash of water if the gravy is too thick.

Arrange the hot kofta in the sauce just before serving. Spoon gravy over the dumplings, scatter with chopped cilantro, and serve immediately with rice or naan.

Malai Kofta with golden dumplings in creamy tomato cashew sauce

KI-generiertes Bild

Warum dieses Rezept gelingt

Grated paneer and potato give the kofta a cohesive, tender center, while cashews and cream round out the naturally tangy tomato sauce. Adding the dumplings at the end protects their crisp surface from becoming waterlogged.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Store the sauce and kofta separately in airtight containers in the refrigerator for up to 3 days. Cool food promptly before refrigerating.

So wärmst du es auf

Reheat the sauce gently in a covered saucepan over medium-low heat until steaming, adding a splash of water if needed. Warm the kofta in a 180°C oven for 8 to 10 minutes, then place them in the hot sauce just before serving.