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Malai Kofta

A healthier spin on this rich vegetarian curry made with paneer (cheese) and potatoes in a creamy tomato curry. This can totally be made Vegan and Whole30 compliant by skipping the paneer.
Course: Main Course
Keyword: gluten free, Paleo, Vegetarian, Whole30
Servings: 4

Ingredients

For the Malai Kofta:

  • 1 cup paneer, grated (see notes for a dairy free or whole 30 version)
  • 3 large potatoes, boiled
  • 2 1/2 tbsp arrowroot flour
  • 1 tsp ginger paste (about 1 inch ginger)
  • 1 handful fresh coriander, finely chopped
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1 tbsp raw cashews, chopped
  • oil, for frying

For the Curry Base:

  • 1 tbsp oil ( I use avocado oil)
  • 1 inch cinnamon stick
  • 2 whole cloves (laung)
  • 1 whole cardamom pod (elaichi)
  • 15 raw cashews
  • 1 medium onions, diced
  • 2 medium tomatoes, diced

For the Curry:

  • 2 tbsp oil (I use avocado oil)
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 tbsp garlic paste (2-3 cloves)
  • 1 tbsp ginger paste (1 inch)
  • 1 tsp red chilli powder
  • 3/4 tsp garam masala
  • 1 tsp coriander powder (dhaniya)
  • 1 tsp salt
  • 1/4 cup apple juice
  • 1 cup water
  • 1/4 cup coconut milk
  • 2 handful baby spinach (optional)

Instructions

Prepare the Curry Base:

  • Heat 1 tbsp oil in a large saucepan, Add the curry base spices: cardamom, cloves, cinnamon, cashews and onions.
  • Saute till the onions start to turn golden. Add the tomatoes.
  • Saute till the tomatoes start to soften. Add half a cup of water if they are looking a bit dry and to help soften the tomatoes.
  • Turn off heat and allow to cool for at least 15 mins while you make the kofta.

Prepare the Malai Kofta:

  • Mix all the malai kofta ingredients (except oil) together. Wet your hands and roll into golf ball sized balls or log shapes.
  • Heat the oil to cover the bottom of a large frying pan and pan fry the kofta till golden brown, flipping often to get it evenly browned all over.
  • Set aside and finish off the curry.

Finish the Curry:

  • Blend the cooled Curry Base till smooth, set aside.
  • Heat a pan with oil. Add bay leaf, cinnamon and saute for 1 min till starting to bubble.
  • Add the ginger and garlic paste. Saute on low till fragrant and starting to turn golden. About 1 min.
  • Add the Curry Base to the pan. Add the chilli powder, garam masala, coriander powder, and salt. Saute for 3-4 mins till the spices start to release their aroma.
  • Cook for an additional 3-4 mins, on medium low, stirring often till the mixture reduces and gets thicker.
  • Add water and apple juice to make the gravy. Allow to come to a boil and let it simmer on medium low for about 5 mins. The oil will start to rise to the top.
  • Turn heat to low, add the coconut milk and stir to combine. Turn off the heat.
  • If using, add the baby spinach leaves and stir to allow the spinach to wilt in the residual heat.

Serve

  • Plate the malai kofta by placing all the kofta in a single layer in a dish, then pour the warm curry on top. Finish with a sprinkle of cilantro and a drizzle of coconut milk, if desired. Best served with rice (or cauli rice if you are Whole 30).

Notes

For a dairy free or Whole30 version, swap the paneer for 1 more boiled potato, handful of steamed broccoli or a large carrot. Cook the veggies with the potatoes, mash them all together and follow the regular directions to make the kofta. You wont even miss the cheese, I promise!