About the Recipe
This is restaurant-level Malai Kofta, but made cleaner, richer, and more intentional—no shortcuts, no heaviness, just layered flavor and a sauce you’ll want to spoon over everything.
Ingredients
Kofta Ingredients (serves 6)
1½ cups paneer, finely grated
(or dairy-free: mashed potatoes + cashew paste)
1 cup boiled potatoes, mashed smooth
2 Tbsp cornstarch or arrowroot
2 Tbsp cashew flour or very finely ground cashews
1 tsp ginger, grated
½ tsp sea salt
¼ tsp garam masala
Optional Kofta Filling (very Million Dollar)
2 Tbsp chopped cashews
1 Tbsp golden raisins
🧀 Form the Kofta
Mix all kofta ingredients until smooth.
Take 1½ Tbsp mixture, flatten slightly, add a pinch of filling, and roll into balls.
Chill 15 minutes (helps them hold).
🍳 Cook the Kofta
Heat skillet with avocado oil or ghee over medium heat
Pan-sear kofta, turning gently, until golden on all sides
Remove and set aside (do not simmer yet)
Preparation
Million Dollar Malai Sauce
2 Tbsp ghee or avocado oil
1 medium onion, finely chopped
1 Tbsp ginger-garlic paste
1½ cups tomato purée
½ cup raw cashews, soaked 15 min and blended smooth
¾ cup full-fat coconut milk (or cream)
1 tsp coriander
½ tsp turmeric
½ tsp garam masala
¼ tsp cardamom
Salt to taste
🍲 Make the Sauce
Heat fat, sauté onion until golden.
Add ginger-garlic, cook 30 seconds.
Stir in spices, then tomato purée. Simmer 10 minutes.
Add cashew cream and coconut milk.
Simmer gently until glossy and thick.
🌸 Finish the Dish
Slide kofta into sauce just before serving
Simmer 2–3 minutes max
Garnish with cilantro or crushed cashews
🍚 Serve With
Basmati rice or saffron rice
Naan or gluten-free flatbread
Cucumber raita or coconut yogurt drizzle
✨ Variations
Vegan: potato + cashew kofta only
Low-histamine: skip tomatoes → use roasted red pepper purée
Extra luxe: finish with 1 Tbsp rose water or saffron cream
Final Note
This is celebration food—the kind that says you’re worth slowing down for.
Rich, comforting, and worthy of the name Million Dollar Malai Kofta.