TOTAL TIME
1 hr 11 min
ACTIVE TIME
1 hr 4 min
QUANTITY
12 pieces · ~4.2 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/24
Tools0/24
Ingredients0/24 gathered · 4 servings
300g
1,550ml
1.5tsp
250g
1piece
3tbsp
1.5tsp
1.5tsp
80g
20g
780ml
2piece
4clove
30g
400g
20g
1tsp
0.5tsp
0.5tsp
1tsp
1tsp
100ml
300g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 1,550ml | — | — | |
| 3 | | 1.5tsp | — | — | |
| 4 | | 250g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 3tbsp | — | — | |
| 7 | | 1.5tsp | — | — | |
| 8 | | 1.5tsp | — | — | |
| 9 | | 80g | — | — | |
| 10 | | 20g | — | — | |
| 11 | | 780ml | — | — | |
| 12 | | 2piece | — | — | |
| 13 | | 4clove | — | — | |
| 14 | | 30g | — | — | |
| 15 | | 400g | — | — | |
| 16 | | 20g | — | — | |
| 17 | | 1tsp | — | — | |
| 18 | | 0.5tsp | — | — | |
| 19 | | 0.5tsp | — | — | |
| 20 | | 1tsp | — | — | |
| 21 | | 1tsp | — | — | |
| 22 | | 100ml | — | — | |
| 23 | | 300g | — | — | |
| 24 | | 15g | — | — |
Tools28 items
Serveware1 item
Procedure80 steps
1 of 80
Lay the potatoes on the chopping board.
Floury potatoes · 300 g
⏱ 5s
ResultFloury potatoes5 of 80
Cover with 1 litre of cold water.
Water · 1,000 ml
⏱ 10s
ResultPotatoes in water6 of 80
Add a quarter teaspoon of salt.
Salt · 0.25 tsp⏱ 5s
ResultPotatoes in salted water7 of 80
Bring to the boil.
⏱ 6 min
ResultBoiling potatoes8 of 80
Simmer for about 15 minutes, until a knife slides in easily.
⏱ 15 min
ResultCooked potatoes11 of 80
Tip the potatoes into the large mixing bowl.
⏱ 10s
ResultDrained potatoes12 of 80
Mash until smooth.
⏱ 1 min 30s
ResultMashed potato13 of 80
Leave to cool for 15 minutes.
⏱ 15 min
ResultCool mashed potato14 of 80
Put the paneer in the small bowl.
Paneer · 250 g
⏱ 5s
ResultPaneer15 of 80
Grate it finely.
⏱ 1 min 30s
ResultGrated paneer17 of 80
Lay the green chilli on the board.
Green chilli · 1 piece⏱ 5s
ResultGreen chilli20 of 80
Add the cornflour.
Cornflour · 3 tbsp⏱ 5s
ResultKofta mix with cornflour21 of 80
Add half a teaspoon of cumin.
Ground cumin · 0.5 tsp⏱ 5s
ResultKofta mix with cumin22 of 80
Add half a teaspoon of garam masala.
Garam masala · 0.5 tsp⏱ 5s
ResultKofta mix with garam masala23 of 80
Add half a teaspoon of salt.
Salt · 0.5 tsp⏱ 5s
ResultSeasoned kofta mix25 of 80
Lay 30 g of the cashews on the board.
Cashew nuts · 30 g⏱ 5s
ResultCashew nuts29 of 80
Divide the dough into 12 pieces on the tray.
Into 12 equal portions
⏱ 2 min
Result12 portions of kofta dough30 of 80
Flatten each piece in your palm, put a little stuffing in the middle and roll it closed into a smooth ball.
⏱ 5 min
Result12 stuffed koftaused in step 3331 of 80
Pour the oil into the large deep saucepan; it should come no more than a third of the way up.
Neutral oil · 750 ml
⏱ 15s
ResultNeutral oil32 of 80
Heat over a medium heat until it reads 170 °C.
⏱ 8 min
ResultOil at 170 °c34 of 80
Fry for about 4 minutes, turning gently, until deep golden.
⏱ 4 min
ResultFirst fried kofta37 of 80
Fry them the same way.
⏱ 4 min
ResultSecond fried kofta39 of 80
Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
⏱ 10s
40 of 80
Lay the onions on the chopping board.
Yellow onion · 2 piece⏱ 5s
ResultYellow onion41 of 80
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves44 of 80
Lay the garlic on the board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove45 of 80
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves47 of 80
Lay the ginger on the board.
Fresh ginger · 30 g⏱ 5s
ResultFresh ginger48 of 80
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
⏱ 30s
ResultPeeled fresh ginger51 of 80
Lay the tomatoes on the board.
Ripe tomatoes · 400 g⏱ 5s
ResultRipe tomatoes54 of 80
Add the remaining 50 g of cashews.
Cashew nuts · 50 g
⏱ 5s
ResultVegetables and cashews55 of 80
Add 100 ml of water.
Water · 100 ml⏱ 5s
ResultSauce ingredients57 of 80
Put the butter in the large saucepan.
Butter · 20 g
⏱ 5s
ResultButter58 of 80
Add 30 ml of oil.
Neutral oil · 30 ml⏱ 5s
ResultButter and oil59 of 80
Heat over a medium heat until the butter foams.
⏱ 1 min
ResultFoaming butter60 of 80
Add the ground coriander.
Ground coriander · 1 tsp⏱ 5s
ResultFat with coriander61 of 80
Add the rest of the cumin.
Ground cumin · 1 tsp⏱ 5s
ResultFat with cumin62 of 80
Add the paprika.
Smoked paprika · 0.5 tsp⏱ 5s
ResultFat with paprika63 of 80
Add the turmeric.
Ground turmeric · 0.5 tsp⏱ 5s
ResultFat with turmeric64 of 80
Add the chilli powder and stir for 30 seconds.
Kashmiri chilli powder · 1 tsp
⏱ 30s
ResultSpiced fat65 of 80
Pour in the purée carefully; it will splutter.
⏱ 20s
ResultSpices and purée66 of 80
Add the rest of the salt.
Salt · 0.75 tsp⏱ 5s
ResultSalted sauce67 of 80
Add the sugar.
Caster sugar · 1 tsp⏱ 5s
ResultSeasoned sauce68 of 80
Simmer for about 15 minutes, stirring often, until thick and the raw onion taste has gone.
⏱ 15 min
ResultCooked kofta sauce69 of 80
Stir in the cream.
Double cream · 100 ml⏱ 20s
ResultCreamy sauce70 of 80
Add the rest of the garam masala and simmer for 2 minutes.
Garam masala · 1 tsp⏱ 2 min
ResultMalai sauceused in step 8371 of 80
Meanwhile, tip the rice into the sieve.
Basmati rice · 300 g
⏱ 5s
ResultBasmati rice72 of 80
Rinse until the water runs nearly clear.
⏱ 1 min
ResultRinsed Basmati Rice73 of 80
Tip it into a second medium saucepan.
⏱ 10s
ResultRinsed Basmati Rice74 of 80
Add 450 ml of water.
Water · 450 ml⏱ 10s
ResultRice in water75 of 80
Bring to the boil.
⏱ 5 min
ResultBoiling rice76 of 80
Turn the heat to its lowest and put the lid on.
⏱ 5s
77 of 80
Cook for 12 minutes without lifting the lid.
⏱ 12 min
ResultCooked basmati79 of 80
Lay the coriander on the board.
Coriander leaves · 15 g⏱ 5s
ResultCoriander leavesTotal Time1 hr 11 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Lay the potatoes on the chopping board.⏱ 5sResultFloury potatoes |
| 2 | Floury potatoesstep 1 | | Peel the floury potatoes⏱ 1 min 30sResultPeeled potatoes |
| 3 | Peeled potatoesstep 2 | | Cut them into even chunks.⏱ 40sResultPotato chunks |
| 4 | Potato chunksstep 3 | | Put them in the medium saucepan.⏱ 10sResultPotato chunks |
| 5 | 1,000 ml | | Cover with 1 litre of cold water.⏱ 10sResultPotatoes in water |
| 6 | 0.25 tsp | | Add a quarter teaspoon of salt.⏱ 5sResultPotatoes in salted water |
| 7 | — | | Bring to the boil.⏱ 6 minResultBoiling potatoes |
| 8 | — | | Simmer for about 15 minutes, until a knife slides in easily.⏱ 15 minResultCooked potatoes |
| 9 | Cooked potatoesstep 8 |  | Drain in the colander.⏱ 15sResultDrained potatoesused in step 11 |
| 10 | Drained potatoesstep 9 | | Pour the potato water away.⏱ 5s |
| 11 | Drained potatoesstep 9 | | Tip the potatoes into the large mixing bowl.⏱ 10sResultDrained potatoes |
| 12 | — | | Mash until smooth.⏱ 1 min 30sResultMashed potato |
| 13 | — | | Leave to cool for 15 minutes.⏱ 15 minResultCool mashed potato |
| 14 | 250 g | | Put the paneer in the small bowl.⏱ 5sResultPaneer |
| 15 | — | | Grate it finely.⏱ 1 min 30sResultGrated paneer |
| 16 | Grated paneerstep 15 | | Add it to the potato.⏱ 10sResultPotato and paneer |
| 17 | 1 piece | | Lay the green chilli on the board.⏱ 5sResultGreen chilli |
| 18 | Green chillistep 17 | | Chop it finely.⏱ 30sResultFinely chopped green chilli |
| 19 | Finely chopped green chillistep 18 | | Add it to the bowl.⏱ 5sResultKofta mix with chilli |
| 20 | 3 tbsp | | Add the cornflour.⏱ 5sResultKofta mix with cornflour |
| 21 | 0.5 tsp | | Add half a teaspoon of cumin.⏱ 5sResultKofta mix with cumin |
| 22 | 0.5 tsp | | Add half a teaspoon of garam masala.⏱ 5sResultKofta mix with garam masala |
| 23 | 0.5 tsp | | Add half a teaspoon of salt.⏱ 5sResultSeasoned kofta mix |
| 24 | — | | Knead lightly into a smooth, soft dough.⏱ 1 min 30sResultKofta doughused in step 29 |
| 25 | 30 g | | Lay 30 g of the cashews on the board.⏱ 5sResultCashew nuts |
| 26 | Cashew nutsstep 25 | | Chop them finely.⏱ 40sResultChopped cashews |
| 27 | Chopped cashewsstep 26 | | Put them in a second small bowl.⏱ 5sResultChopped cashews |
| 28 | 20 g | | Add the raisins.⏱ 5sResultKofta stuffingused in step 30 |
| 29 | Kofta doughstep 24 | Divide the dough into 12 pieces on the tray. → Into 12 equal portions⏱ 2 minResult12 portions of kofta dough | |
| 30 | Kofta stuffingstep 28 | Flatten each piece in your palm, put a little stuffing in the middle and roll it closed into a smooth ball.⏱ 5 minResult12 stuffed koftaused in step 33 | |
| 31 | 750 ml | | Pour the oil into the large deep saucepan; it should come no more than a third of the way up.⏱ 15sResultNeutral oil |
| 32 | — | | Heat over a medium heat until it reads 170 °C.⏱ 8 minResultOil at 170 °c |
| 33 | 12 stuffed koftastep 30 | | Lower in 6 kofta.⏱ 30sResultSecond 6 kofta |
| 34 | — | | Fry for about 4 minutes, turning gently, until deep golden.⏱ 4 minResultFirst fried kofta |
| 35 | First fried koftastep 34 |  | Lift onto the wire rack.⏱ 15sResultFirst fried kofta |
| 36 | First fried koftastep 35 | | Lower in the rest.⏱ 30sResultSecond kofta frying |
| 37 | — | | Fry them the same way.⏱ 4 minResultSecond fried kofta |
| 38 | Second fried koftastep 37 | | Lift onto the rack and turn off the heat.⏱ 15sResultFried koftaused in step 84 |
| 39 | Fried koftastep 38 | | Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.⏱ 10s |
| 40 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 41 | Yellow onionstep 40 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 42 | Peeled onion halvesstep 41 | | Chop them roughly.⏱ 3 minResultChopped onion |
| 43 | Chopped onionstep 42 | | Put the onion in the blender.⏱ 5sResultChopped onion |
| 44 | 4 clove | | Lay the garlic on the board.⏱ 5sResultGarlic clove |
| 45 | Garlic clovestep 44 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 46 | Peeled garlic clovesstep 45 | | Add them to the blender.⏱ 5sResultOnion and garlic |
| 47 | 30 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 48 | Fresh gingerstep 47 | | Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.⏱ 30sResultPeeled fresh ginger |
| 49 | Peeled fresh gingerstep 48 | | Chop it roughly.⏱ 30sResultRoughly chopped ginger |
| 50 | Roughly chopped gingerstep 49 | | Add it to the blender.⏱ 5sResultOnion, garlic and ginger |
| 51 | 400 g | | Lay the tomatoes on the board.⏱ 5sResultRipe tomatoes |
| 52 | Ripe tomatoesstep 51 | | Core and chop them roughly.⏱ 1 minResultRoughly chopped tomatoes |
| 53 | Roughly chopped tomatoesstep 52 | | Add them to the blender.⏱ 10sResultSauce vegetables |
| 54 | 50 g | | Add the remaining 50 g of cashews.⏱ 5sResultVegetables and cashews |
| 55 | 100 ml | | Add 100 ml of water.⏱ 5sResultSauce ingredients |
| 56 | — | | Blend until completely smooth.⏱ 1 min 30sResultRaw makhani puréeused in step 65 |
| 57 | 20 g | | Put the butter in the large saucepan.⏱ 5sResultButter |
| 58 | 30 ml | | Add 30 ml of oil.⏱ 5sResultButter and oil |
| 59 | — | | Heat over a medium heat until the butter foams.⏱ 1 minResultFoaming butter |
| 60 | 1 tsp | | Add the ground coriander.⏱ 5sResultFat with coriander |
| 61 | 1 tsp | | Add the rest of the cumin.⏱ 5sResultFat with cumin |
| 62 | 0.5 tsp | | Add the paprika.⏱ 5sResultFat with paprika |
| 63 | 0.5 tsp | | Add the turmeric.⏱ 5sResultFat with turmeric |
| 64 | 1 tsp | | Add the chilli powder and stir for 30 seconds.⏱ 30sResultSpiced fat |
| 65 | Raw makhani puréestep 56 | | Pour in the purée carefully; it will splutter.⏱ 20sResultSpices and purée |
| 66 | 0.75 tsp | | Add the rest of the salt.⏱ 5sResultSalted sauce |
| 67 | 1 tsp | | Add the sugar.⏱ 5sResultSeasoned sauce |
| 68 | — | | Simmer for about 15 minutes, stirring often, until thick and the raw onion taste has gone.⏱ 15 minResultCooked kofta sauce |
| 69 | 100 ml | | Stir in the cream.⏱ 20sResultCreamy sauce |
| 70 | 1 tsp | | Add the rest of the garam masala and simmer for 2 minutes.⏱ 2 minResultMalai sauceused in step 83 |
| 71 | 300 g | | Meanwhile, tip the rice into the sieve.⏱ 5sResultBasmati rice |
| 72 | Basmati ricestep 71 | | Rinse until the water runs nearly clear.⏱ 1 minResultRinsed Basmati Rice |
| 73 | Rinsed Basmati Ricestep 72 | | Tip it into a second medium saucepan.⏱ 10sResultRinsed Basmati Rice |
| 74 | 450 ml | | Add 450 ml of water.⏱ 10sResultRice in water |
| 75 | — | | Bring to the boil.⏱ 5 minResultBoiling rice |
| 76 | — | | Turn the heat to its lowest and put the lid on.⏱ 5s |
| 77 | — | | Cook for 12 minutes without lifting the lid.⏱ 12 minResultCooked basmati |
| 78 | — |  | Take off the lid and fluff with the fork.⏱ 20sResultFluffy basmatiused in step 82 |
| 79 | 15 g | | Lay the coriander on the board.⏱ 5sResultCoriander leaves |
| 80 | Coriander leavesstep 79 | | Chop the leaves roughly.⏱ 40sResultRoughly chopped coriander |
| Total Time | 1 hr 11 min | ||
Serving
- Put them in the small bowl.
- Spoon the rice into 4 deep bowls.
- Ladle the sauce alongside.
- Set 3 kofta in the sauce in each bowl just before serving, so they stay whole.
- Scatter the coriander over and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 904kcal | |
| 26g | |
| 58g | |
| 18g | |
| 68g | |
| 13g | |
| 7g | |
| 1,231mg |
Ingredients0/24
Tools0/24
Recipe
Malai Kofta
Crispy paneer and potato kofta in creamy tomato sauce with basmati rice.
What you’ll doYou will mash boiled potato with grated paneer, chilli, cornflour and spices, wrap the dough around a cashew and raisin stuffing and deep-fry 12 kofta in two batches. Blend onion, garlic, ginger, tomatoes and cashews, fry the purée with spices in butter and oil, simmer until thick and finish with cream and garam masala. Serve over basmati, setting the kofta in the sauce just before serving so they stay whole.
Serves4
Total1 hr 11 min
LevelMedium
Ingredients
- Floury potatoes300 g
- Water1,550 ml
- Salt1.5 tsp
- Paneer250 g
- Green chilli1 piece
- Cornflour3 tbsp
- Ground cumin1.5 tsp
- Garam masala1.5 tsp
- Cashew nuts80 g
- Raisins20 g
- Neutral oil780 ml
- Yellow onion2 piece
- Garlic clove4 clove
- Fresh ginger30 g
- Ripe tomatoes400 g
- Butter20 g
- Ground coriander1 tsp
- Smoked paprika0.5 tsp
- Ground turmeric0.5 tsp
- Kashmiri chilli powder1 tsp
- Caster sugar1 tsp
- Double cream100 ml
- Basmati rice300 g
- Coriander leaves15 g
Tools
Pot lidSpoonLarge saucepanSievePaneer bowl (small bowl)Kofta stuffing bowl (small bowl)Coriander bowl (small bowl)Large mixing bowlChef's knifeWire rackSlotted spoonPotato masherWooden spoonColanderParing knifeBox graterBlenderDeep bowlCooking thermometerTrayPeelerLarge deep saucepanLadleForkPotatoes saucepan (medium saucepan)Fluffy basmati saucepan (medium saucepan)Chopping boardThermometer
Method
1
Lay the potatoes on the chopping board.
5sChopping boardFloury potatoes · 300 g
2
Peel the floury potatoes
1 min 30sChopping boardFloury potatoes · step 1
3
Cut them into even chunks.
40sChopping boardPeeled potatoes · step 2
4
Put them in the medium saucepan.
10sPotatoes saucepan (medium saucepan)Potato chunks · step 3
5
Cover with 1 litre of cold water.
10sPotatoes saucepan (medium saucepan)Water · 1,000 ml
6
Add a quarter teaspoon of salt.
5sPotatoes saucepan (medium saucepan)Salt · 0.25 tsp
7
Bring to the boil.
6 minPotatoes saucepan (medium saucepan)
8
Simmer for about 15 minutes, until a knife slides in easily.
15 minPotatoes saucepan (medium saucepan), Paring knife
9
Drain in the colander.
Result · Drained potatoes · used in step 11
15sColanderCooked potatoes · step 8
10
Pour the potato water away.
5sPotatoes saucepan (medium saucepan)Drained potatoes · step 9
11
Tip the potatoes into the large mixing bowl.
10sLarge mixing bowlDrained potatoes · step 9
12
Mash until smooth.
1 min 30sLarge mixing bowl, Potato masher
13
Leave to cool for 15 minutes.
15 minLarge mixing bowl
14
Put the paneer in the small bowl.
5sPaneer bowl (small bowl)Paneer · 250 g
15
Grate it finely.
1 min 30sPaneer bowl (small bowl), Box grater
16
Add it to the potato.
10sLarge mixing bowlGrated paneer · step 15
17
Lay the green chilli on the board.
5sChopping boardGreen chilli · 1 piece
18
Chop it finely.
30sChopping board, Chefs knifeGreen chilli · step 17
19
Add it to the bowl.
5sLarge mixing bowlFinely chopped green chilli · step 18
20
Add the cornflour.
5sLarge mixing bowlCornflour · 3 tbsp
21
Add half a teaspoon of cumin.
5sLarge mixing bowlGround cumin · 0.5 tsp
22
Add half a teaspoon of garam masala.
5sLarge mixing bowlGaram masala · 0.5 tsp
23
Add half a teaspoon of salt.
5sLarge mixing bowlSalt · 0.5 tsp
24
Knead lightly into a smooth, soft dough.
Result · Kofta dough · used in step 29
1 min 30sLarge mixing bowl
25
Lay 30 g of the cashews on the board.
5sChopping boardCashew nuts · 30 g
26
Chop them finely.
40sChopping board, Chefs knifeCashew nuts · step 25
27
Put them in a second small bowl.
5sKofta stuffing bowl (small bowl)Chopped cashews · step 26
28
Add the raisins.
Result · Kofta stuffing · used in step 30
5sKofta stuffing bowl (small bowl)Raisins · 20 g
29
Divide the dough into 12 pieces on the tray. → Into 12 equal portions
2 minTrayKofta dough · step 24
30
Flatten each piece in your palm, put a little stuffing in the middle and roll it closed into a smooth ball.
Result · 12 stuffed kofta · used in step 33
5 minTrayKofta stuffing · step 28
31
Pour the oil into the large deep saucepan; it should come no more than a third of the way up.
15sLarge deep saucepanNeutral oil · 750 ml
32
Heat over a medium heat until it reads 170 °C.
8 minLarge deep saucepan, Thermometer
33
Lower in 6 kofta.
30sLarge deep saucepan, Slotted spoon12 stuffed kofta · step 30
34
Fry for about 4 minutes, turning gently, until deep golden.
4 minLarge deep saucepan, Slotted spoon
35
Lift onto the wire rack.
15sWire rack, Slotted spoonFirst fried kofta · step 34
36
Lower in the rest.
30sLarge deep saucepan, Slotted spoonFirst fried kofta · step 35
37
Fry them the same way.
4 minLarge deep saucepan, Slotted spoon
38
Lift onto the rack and turn off the heat.
Result · Fried kofta · used in step 84
15sWire rack, Slotted spoonSecond fried kofta · step 37
39
Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
10sLarge deep saucepanFried kofta · step 38
40
Lay the onions on the chopping board.
5sChopping boardYellow onion · 2 piece
41
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeYellow onion · step 40
42
Chop them roughly.
3 minChopping board, Chefs knifePeeled onion halves · step 41
43
Put the onion in the blender.
5sBlenderChopped onion · step 42
44
Lay the garlic on the board.
5sChopping boardGarlic clove · 4 clove
45
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 44
46
Add them to the blender.
5sBlenderPeeled garlic cloves · step 45
47
Lay the ginger on the board.
5sChopping boardFresh ginger · 30 g
48
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
30sChopping board, Chefs knifeFresh ginger · step 47
49
Chop it roughly.
30sChopping board, Chefs knifePeeled fresh ginger · step 48
50
Add it to the blender.
5sBlenderRoughly chopped ginger · step 49
51
Lay the tomatoes on the board.
5sChopping boardRipe tomatoes · 400 g
52
Core and chop them roughly.
1 minChopping board, Chefs knifeRipe tomatoes · step 51
53
Add them to the blender.
10sBlenderRoughly chopped tomatoes · step 52
54
Add the remaining 50 g of cashews.
5sBlenderCashew nuts · 50 g
55
Add 100 ml of water.
5sBlenderWater · 100 ml
56
Blend until completely smooth.
Result · Raw makhani purée · used in step 65
1 min 30sBlender
57
Put the butter in the large saucepan.
5sLarge saucepanButter · 20 g
58
Add 30 ml of oil.
5sLarge saucepanNeutral oil · 30 ml
59
Heat over a medium heat until the butter foams.
1 minLarge saucepan
60
Add the ground coriander.
5sLarge saucepanGround coriander · 1 tsp
61
Add the rest of the cumin.
5sLarge saucepanGround cumin · 1 tsp
62
Add the paprika.
5sLarge saucepanSmoked paprika · 0.5 tsp
63
Add the turmeric.
5sLarge saucepanGround turmeric · 0.5 tsp
64
Add the chilli powder and stir for 30 seconds.
30sLarge saucepan, Wooden spoonKashmiri chilli powder · 1 tsp
65
Pour in the purée carefully; it will splutter.
20sLarge saucepan, Wooden spoonRaw makhani purée · step 56
66
Add the rest of the salt.
5sLarge saucepanSalt · 0.75 tsp
67
Add the sugar.
5sLarge saucepanCaster sugar · 1 tsp
68
Simmer for about 15 minutes, stirring often, until thick and the raw onion taste has gone.
15 minLarge saucepan, Wooden spoon
69
Stir in the cream.
20sLarge saucepan, Wooden spoonDouble cream · 100 ml
70
Add the rest of the garam masala and simmer for 2 minutes.
Result · Malai sauce · used in step 83
2 minLarge saucepanGaram masala · 1 tsp
71
Meanwhile, tip the rice into the sieve.
5sSieveBasmati rice · 300 g
72
Rinse until the water runs nearly clear.
1 minSieveBasmati rice · step 71
73
Tip it into a second medium saucepan.
10sFluffy basmati saucepan (medium saucepan)Rinsed Basmati Rice · step 72
74
Add 450 ml of water.
10sFluffy basmati saucepan (medium saucepan)Water · 450 ml
75
Bring to the boil.
5 minFluffy basmati saucepan (medium saucepan)
76
Turn the heat to its lowest and put the lid on.
5sFluffy basmati saucepan (medium saucepan), Pot lid
77
Cook for 12 minutes without lifting the lid.
12 minFluffy basmati saucepan (medium saucepan)
78
Take off the lid and fluff with the fork.
Result · Fluffy basmati · used in step 82
20sFluffy basmati saucepan (medium saucepan), Pot lid, Fork
79
Lay the coriander on the board.
5sChopping boardCoriander leaves · 15 g
80
Chop the leaves roughly.
40sChopping board, Chefs knifeCoriander leaves · step 79
81
Put them in the small bowl.
Result · Roughly chopped coriander · used in step 85
5sCoriander bowl (small bowl)Roughly chopped coriander · step 80
82
Spoon the rice into 4 deep bowls. → Into 4 equal portions
40sDeep bowl, SpoonFluffy basmati · step 78
83
Ladle the sauce alongside. → Into 4 equal portions
40sDeep bowl, LadleMalai sauce · step 70
84
Set 3 kofta in the sauce in each bowl just before serving, so they stay whole. → Into 4 equal portions
30sDeep bowl, SpoonFried kofta · step 38
85
Scatter the coriander over and serve.
Result · Malai Kofta
15sDeep bowlRoughly chopped coriander · step 81
Printed 6 October 2026