A vegetarian Indian dish of fried potato and paneer dumplings served in a creamy tomato sauce. Rich and hearty, malai kofta is a favorite for meals shared with guests.
Mix the potatoes, paneer, cornstarch, and garam masala, then shape the mixture into round koftas.
Heat the oil over medium heat. Fry the koftas for 6–8 minutes, until golden, then drain.
Sauté the onion and garlic in oil over medium heat. Add the tomato and cook for 10 minutes, then blend until smooth.
Return the sauce to the pot and add the garam masala and cream. Cook over low heat for 8 minutes and adjust the salt.
Arrange the koftas on a serving plate and pour the hot sauce over them. Add the koftas to the sauce just before serving, or they may soften and fall apart.
Store the sauce and koftas separately in covered containers in the refrigerator for up to 3 days. Uncooked koftas can be frozen for up to 1 month and fried from frozen. Allergens: contains dairy; check packaged products for other allergens.
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