We’ve all once been bored of eating the same paneer-dish and needed something different. Enters malai kofta: creamy paneer-potato koftas in a rich tomato–cashew gravy, all made in one pan. Today we’re using the Suncasa Impact Pro Frypan for perfect golden koftas and silky gravy.
Ingredients (Serves 4)
1) For the Koftas:
1 cup grated paneer
1 cup boiled, mashed potato
2 tbsp cornflour or besan
½ tsp garam masala
Salt, to taste
Oil or ghee for frying
2) For the Gravy:
1 tbsp ghee or oil
1 small onion, finely chopped
1 tsp ginger–garlic paste
2 tomatoes, pureed
10–12 cashews, soaked and blended into a paste
½ tsp turmeric
1 tsp Kashmiri red chilli powder
1 tsp garam masala
Salt, to taste
¾ cup water or stock
2 tbsp cream or malai
Fresh coriander, for garnish
How to Make It
- Mix paneer + potato + cornflour + garam masala + salt. Shape into 8 small balls.
- Heat ghee/oil in your 304 stainless steel frypan and shallow-fry koftas until golden on both sides. Remove and set aside.
- In the same pan, add ghee and sauté onions until soft. Stir in ginger–garlic paste and cook for 1 min.
- Add tomato puree and cashew paste. Cook for 2–3 mins till oil separates.
- Add turmeric, chilli powder, garam masala, salt, and water. Stir and simmer 3–4 mins.
- Gently place koftas into the gravy. Simmer for 3–4 mins until they absorb flavour.
- Stir in cream, garnish with coriander, and serve hot.
No need for extra pans; just one fry pan, one fancy dinner set, and pure yum. This one-pot 20-minute Malai Kofta recipe is your shortcut to restaurant-style dinner at home.
