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Punjabi·India · Pathankot, Punjab·Main Courses
ਮਲਾਈ ਕੌਫਤਾ (Malai Kofta)
Soft paneer and potato balls simmered in a rich, creamy tomato gravy.
70 min total (prep 30 · cook 40)· Serves 6· Advanced·New
Commonly served during weddings and other celebrations, this dish is synonymous with Punjabi hospitality.
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Method
- 1Mash potatoes and paneer, form small balls, deep fry until golden.
- 2In a pan, fry onions, add tomato puree, and cook until thick.
- 3Add fried koftas, cashews, cream, and garam masala, simmer for 10 minutes.
Chef's tips
- Use fresh paneer for moist koftas.
- Fry on medium heat to prevent burning.
The story
Commonly served during weddings and other celebrations, this dish is synonymous with Punjabi hospitality.
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