Malai kofta is one of my favorite Indian dishes, especially when served with basmati rice and naan bread. Malai means “thick cream,” and kofta are vegetable dumplings; therefore, dumplings in thick cream.
This cream is typically made with korma, a mild curry sauce composed mainly of vegetables, spices, nuts, and khoya (a concentrated dairy product similar to cottage cheese). The dumplings are usually made with potatoes, various vegetables and/or legumes, and spices.
The sauce I made is based on the Kaju korma (Vegetables with Cashews) recipe from Manjula Balakrishnan’s book, Vegetarian Indian Cooking.
As variations, I used crumbled firm tofu instead of khoya, and at the end, I blended everything to achieve a smooth sauce.
If prepared in advance, it tends to solidify, so you can add a little water to thicken it, but don’t add too much, as it should remain thick.
If there’s one thing that characterizes Indian cuisine, it’s the use of spices, and since cinnamon is present in this dish, this is my entry for the “Scent of Cinnamon” event at CSC#5 this month.
It’s a slightly more involved dish than what I usually make, and also more substantial, although every now and then it’s nice to spend a long time in the kitchen and experiment with more exotic ingredients.
Ingredients for Koftas
| Ingredient | Quantity |
|---|---|
| Potatoes | 500 g |
| Mixed vegetables (½ spring onion, 1 carrot, 2 tbsp fresh peas, 1 cauliflower floret) | 100 g |
| Chopped coriander | 1 teaspoon |
| Cumin | ½ teaspoon |
| Buckwheat flour | as needed |
| Extra virgin olive oil | as needed |
Ingredients for Korma
| Ingredient | Quantity |
|---|---|
| Tomatoes | 3 |
| Spring onions | 2 |
| Garlic cloves | 5 |
| Raisins | 2 tablespoons |
| Spices: cardamom pods, cinnamon stick, cloves, bay leaves, turmeric, garam masala, red chili powder | 4, 1, 4, 2, ¼ tsp, ¼ tsp, ¼ tsp |
| Fresh ginger root (1 cm piece) | 1 |
| Shredded coconut | 1 tablespoon |
| Ground cashew/almond | 4 tablespoons |
| Water | ½ cup |
| Extra virgin olive oil | 2 tablespoons |
| Tofu | 200 g |
Preparation
- Separately steam the diced potatoes and finely chopped vegetables for 10‑15 minutes, until tender.
- Sauté the finely chopped onions in a pan with 2 tablespoons of olive oil until golden brown. Add the tomatoes, garlic, and ginger, all finely chopped, and cook until the tomatoes are soft.
- Stir in the korma sauce spices and shredded coconut, and cook for a few more minutes, stirring to prevent sticking.
- Finally, add the ground nuts, raisins, crumbled tofu (mashed with a fork), and water; cover and cook for a couple more minutes. Blend everything with a powerful blender until smooth and thick. Set aside.
- Mash the cooked potatoes with a fork. Add the vegetables, cilantro, and cumin. Form small balls with your hands, coat them in flour, and fry them in a pan with a little oil. Let them rest on absorbent kitchen paper.
- Add the meatballs to the sauce just before serving so they don’t get soggy.
Nutritional Facts for Easy Malai Kofta
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 2 koftas with gravy |
| Calories | 420 kcal |
| Carbohydrates | 26 g |
| Protein | 9 g |
| Total Fat | 32 g |
| Saturated Fat | 14 g |
| Cholesterol | 45 mg |
| Sodium | 540 mg |
| Potassium | 510 mg |
| Fiber | 4 g |
| Sugars | 7 g |
| Vitamin A | 620 IU |
| Vitamin C | 12 mg |
| Calcium | 110 mg |
| Iron | 2.5 mg |
Note: Nutritional values are approximate and may vary depending on the cream, nuts, paneer, and frying method used. Malai Kofta is a rich and creamy Indian dish featuring soft vegetable or paneer dumplings served in a flavorful tomato‑based gravy.