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Vegetarian, South and Southeast Asian

Malai kofta with rice

Malai kofta are dumplings made from paneer and potato, baked then coated in a creamy cashew and tomato sauce, served with basmati rice. This recipe serves 4, takes 1 hour, has a medium difficulty level, and costs €2.30 per person. Success depends on a firm dumpling mixture and adding the dumplings to the sauce only at the last moment.

Tonight we're treating ourselves to malai kofta, soft paneer and potato dumplings in a creamy cashew sauce, served with basmati rice.

Malai kofta with rice
Total time
1 h
Difficulty
Medium
Cost per person
€2.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Grated paneer gives the dumplings a soft, dense bite that's nothing like a meatball, while potato lightens the mixture and binds it without any egg. The sauce balances the sweetness of blended cashews against the tang of tomatoes, smoothed out with a splash of cream. Garam masala brings a round warmth rather than heat, which works well for kids and for anyone wary of spicy food.

This dish asks for a bit of organization, between boiling the potatoes, shaping the dumplings, and building the sauce, but none of the steps are technically tricky. It fits a slow Sunday when you have time to cook at your own pace, or a dinner for guests who haven't tried vegetarian Indian cooking yet. Kids tend to love the soft texture of the paneer and the sauce's gentle spice level.

The ingredients

4 people

Dairy

  • Paneer 200 g
  • Heavy cream 10 cl

Fruits and vegetables

  • Potatoes 300 g
  • Onion 2
  • Garlic 2 cloves

Pantry

  • Cornstarchoften in the pantry 3 tbsp
  • Cashews 50 g
  • Crushed tomatoesoften in the pantry 300 g
  • Garam masalaoften in the pantry 2 tsp
  • Oiloften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Lactose, Tree nuts

The step by step recipe

  1. Boil the potatoes, peel them and mash them with the grated paneer, cornstarch, salt, and a pinch of garam masala. 20 min

    Dry the potatoes well before mashing, the mixture will be firmer.

  2. Shape walnut sized dumplings, place them on an oiled baking sheet, and bake at 200°C, turning them until golden. 20 min

    Baking instead of frying keeps the dumplings nicely round.

  3. Meanwhile, blend the cashews with a little hot water, sauté the sliced onion and garlic, then add the tomatoes and the remaining garam masala. 12 min

    Let the sauce simmer until it thickens noticeably before adding the cashew cream.

  4. Add the cashew cream and the heavy cream, let it simmer gently, and blend the sauce if you want it smooth. 5 min

    A ladle of cooking water fixes the texture if the sauce turns out too thick.

  5. Cook the basmati rice, plate the dumplings, and spoon the hot sauce over just before serving. 11 min

    Pour the sauce around the dumplings rather than over them so they stay crisp.

Our tips to get it right

  • Grate the paneer rather than mashing it with a fork, the dumpling mixture will hold together more evenly and be easier to shape.
  • Only blend the sauce smooth if you want that texture, otherwise leave it a bit rustic so you can taste the softened onion.
  • Make the sauce and shape the dumplings ahead of time, but keep them apart until the last moment so the dumplings don't turn soft.

The variations

  • Swap the cashews for blanched almonds if you don't have cashews on hand, the sauce stays just as creamy.
  • For a spicier version, add a pinch of chili powder to the sauce at the same time as the garam masala.
  • For a quicker weeknight version, shape smaller dumplings, they'll bake in 15 minutes instead of 20.

What to serve it with

  • Warm homemade naan or flatbread
  • Cool cucumber raita on the side
  • Spiced chai tea with the meal

Storage

The sauce keeps for 3 days in the fridge in a sealed container and freezes well for up to 2 months. Cooked dumplings also keep for 2 to 3 days on their own, reheat them gently in the oven so they stay firm before coating them in hot sauce.

Questions about this dish

Can you use a different cheese instead of paneer?

Feta or a firm fresh cheese can work in a pinch, but they add more salt and less structure. Paneer stays the best choice since it holds its shape when baked instead of melting.

Can you make the dumplings ahead of time?

Yes, you can shape and bake the dumplings a day ahead and store them in the fridge in a sealed container. Reheat them gently in the oven before coating them in hot sauce so they stay golden.

How do you keep the dumplings from falling apart while baking?

Dry the potatoes well before mashing them and stick to the amount of cornstarch, it acts as the binder. A mixture that's too wet will crumble in the oven.

Do kids usually like this dish despite the spices?

Garam masala adds warmth without heat, which suits kids used to milder flavors. The soft texture of the paneer and basmati rice usually wins over even picky eaters.

How long does it take to make malai kofta with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in malai kofta with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does malai kofta with rice cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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