My kofta broke apart while frying. What went wrong?
The potato had too much moisture. After boiling, spread on a plate and let steam escape for 5 minutes before mixing. Also confirm the oil is at 175°C before the first kofta goes in.
Indian · dinner
Malai Kofta — paneer dumplings in saffron-cream sauce
#indian#chef:priya#paneer#vegetarian#restaurant-style
75m
Total time
4
Servings
520
kcal
medium
Difficulty
May 20, 2026
INGREDIENTS.
4
Dairy
- 250 g paneer, grated
- 100 ml single cream
Produce
- 200 g potatoes, boiled and mashed dry
- 1 green chili, minced
- 200 g onion, roughly chopped
- 15 g garlic, minced
- 10 g ginger, minced
- 250 g ripe tomatoes, chopped
Pantry
- 2 tbsp cornflour
- 0.5 tsp salt for kofta
- 500 ml neutral oil for deep frying
- 40 g raw cashews
- 2 tbsp neutral oil for sauce
- 2 tbsp warm water for saffron
- 1 tsp salt for sauce
- 0.5 tsp sugar
Spice
- 0.5 tsp garam masala
- 1.5 tsp coriander powder
- 0.5 tsp red chili powder
- 0.3 tsp turmeric
- 0.3 tsp saffron strands
- 1 tsp kasuri methi
THE METHOD.
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0/8 done
FAQ · Things people ask
About this recipe.
Can I bake the kofta instead of frying?
You can brush with oil and bake at 200°C for 20 minutes, but the texture will be denser. Frying is correct for this dish.
Can I make the kofta ahead?
Yes. Fry up to 2 hours ahead and hold at room temperature. Add to the sauce just before serving — they soften quickly in the gravy.
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