Creamy Malai Kofta with The Laughing Cow
This easy malai kofta recipe brings the comfort of a rich, creamy curry home without the restaurant fuss. With The Laughing Cow cheese tucked into every kofta, it’s a cheesy surprise your family (or flatmates) will love.
How to Make
- 1.
Make the Kofta Mix
In a big bowl, mash the paneer, boiled potatoes, green chilli, ginger, salt, and cornflour. Mix until smooth. This is your base for the paneer kofta recipe.
- 2.
Stuff and Shape
Take a small portion of the dough, flatten it, and place a mix of crushed cashews, raisins, and a small cube of The Laughing Cow cheese in the centre. Roll it into a ball. Repeat with the rest to complete your paneer malai kofta balls.
- 3.
Fry the Koftas
Heat oil and fry the koftas on a medium flame until golden brown. Set them aside on a tissue to drain excess oil.
- 4.
Prepare the Gravy Base
Sauté onions in butter until soft. Add ginger-garlic paste, and cook for a minute. Add tomatoes and soaked cashews. Cook till everything is soft and blended. Let this cool and blend into a smooth, paste-like consistency.
- 5.
Make It Creamy
In a kadhai, heat a little butter. Add the blended mixture. Add turmeric, red chilli powder, salt, and sugar. Let it simmer.
- 6.
Cheese It Up
Stir in the Laughing Cow cheese cubes and cream. Let it all melt and turn into a rich, creamy gravy. Add garam masala and adjust consistency with water if needed.
- 7.
Bring It Together
Just before serving, gently add the koftas to the gravy. Let them soak for 5 minutes. This malai kofta recipe is perfect for when you want something special without spending hours in the kitchen.
Facts About Creamy Malai Kofta
- Paneer malai Kofta is inspired by Mughlai cuisine, renowned for its richness and regal presentation.
- In some parts of the world, like Iran and Turkey, similar kofta-style dumplings are made but with meat instead of paneer.
- The word “kofta” comes from the Persian word koftan, which means ‘to pound’, referring to how the mixture is made.
- Some chefs in Europe use ricotta or mozzarella to create a cheesy version, but The Laughing Cow gives it a smooth Indian-style creaminess.