Malai Kofta

Name: Malai Kofta
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 20 kofta (4 cups gravy).
Cuisine: Asia, Indian, Authentic
Ingredients: FOR THE KOFTA:; 2 large potatoes, peeled and cubed; 8 ounces paneer, crumbled, or 1 cup 4% cottage cheese; 1/2 teaspoon ground cardamom; 1/2 teaspoon salt; 2 tablespoons raisins; 2 tablespoons salted cashews; FOR THE GRAVY:; 3 large tomatoes, chopped; 1/2 cup plain yogurt; 1/2 cup water; 1/4 cup chopped cashews; 1 tablespoon ginger garlic paste; 2 teaspoons red chili powder, divided; 1 tablespoon ghee or canola oil; 2 teaspoons garam masala; 2 tablespoons sugar; 2 tablespoons dried fenugreek leaves; 2 to 4 tablespoons heavy whipping cream, optional

TOTAL TIME: Prep: 30 min. Cook: 25 min. YIELD: 20 kofta (4 cups gravy).

Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. —Soniya Saluja, The Belly Rules the Mind

Ingredients

FOR THE KOFTA:
2 large potatoes, peeled and cubed
8 ounces paneer, crumbled, or 1 cup 4% cottage cheese
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2 tablespoons raisins
2 tablespoons salted cashews
FOR THE GRAVY:
3 large tomatoes, chopped
1/2 cup plain yogurt
1/2 cup water
1/4 cup chopped cashews
1 tablespoon ginger garlic paste
2 teaspoons red chili powder, divided
1 tablespoon ghee or canola oil
2 teaspoons garam masala
2 tablespoons sugar
2 tablespoons dried fenugreek leaves
2 to 4 tablespoons heavy whipping cream, optional

Directions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature.
2. Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8 in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes.
3. Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean.
4. Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

Nutrition Facts

4 kofta with about 3/4 cup gravy: 442 calories, 26g fat (13g saturated fat), 63mg cholesterol, 386mg sodium, 40g carbohydrate (15g sugars, 4g fiber), 16g protein.