Cheesy mushroom malai kofta pairs tender mushroom and paneer dumplings with a mild, creamy onion and cashew gravy. The koftas are lightly crisp outside and stay soft when added to the sauce just before serving.
Ingredients
- 200 g mushrooms, finely chopped
- 150 g paneer, grated
- 2 tablespoons grated cheese
- 3 tablespoons cornflour, plus oil for frying
- 1 onion, 2 tomatoes and 10 cashews
- 1 teaspoon ginger-garlic paste, 1/2 teaspoon garam masala and salt
- 1/2 cup cream, kasuri methi and coriander
Method
- Sauté mushrooms until their moisture evaporates. Cool and mix with paneer, cheese, cornflour and seasoning.
- Shape into small balls and fry or air-fry until lightly golden.
- Cook onion, tomatoes and cashews until soft; blend smooth.
- Fry ginger-garlic paste, add the puree and garam masala, then simmer until glossy.
- Stir in cream and kasuri methi. Add koftas just before serving.
Tips and storage
Cook the mushrooms dry so the kofta mixture holds together. Keep koftas separate from the gravy when storing and refrigerate both for up to 2 days.
More creamy vegetarian recipes
For more comforting vegetarian cooking, explore our vegetarian global cuisine guide, try the Paneer Butter Masala, or browse the Paneer Jalfrezi. For another rich Indian dish, see the Dal Makhani.
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