Truffle Malai Kofta

• Nutrition Info (Per Serving - 2 Koftas + Gravy):

  Calories: 480 kcal, Protein: 12g, Carbs: 22g, Fats: 35g, Note: High in healthy fats if using quality nuts/oil

• History/Origin:

  Malai Kofta is a classic North Indian dish of fried dumplings (koftas) in a creamy sauce, rooted in Mughlai cuisine which values richness (dairy, nuts). Truffles are the "diamonds of the kitchen" in Europe. By infusing the creamy, mild white gravy with truffle oil, this dish targets the 2025 trend of "Affordable Luxury" at home—taking a familiar wedding dish and making it smell like a 5-star hotel masterpiece.

• 

  Truffle Malai Kofta

  Ingredient List:

  • The Kofta Shell: 1 cup Grated Paneer, 1 cup Boiled Mashed Potato, 2 tbsp Corn Starch, Salt, White Pepper.

  • The Filling: ½ cup Finely Chopped Mushrooms (Sautéed until dry with garlic), 1 tbsp Chopped Cashews/Raisins.

  • The White Gravy: 2 Onions (roughly chopped), ½ cup Cashews (soaked), 1 tbsp Ginger-Garlic Paste, 1 tsp Green Cardamom Powder, ½ cup Heavy Cream, Salt, Sugar (pinch).

  • The Magic: 1 tbsp High-Quality White Truffle Oil (or Black Truffle Oil).

  Detailed Method (Stovetop):

  1. Gravy Base: Boil onions and cashews in 2 cups of water for 15 minutes until soft. Drain (discard water to remove onion smell) and blend into a silky white paste.

  2. Kofta Prep: Mix paneer, potato, cornstarch, salt, and pepper. Take a ball of dough, flatten it, stuff with a spoon of sautéed mushrooms, and seal into a round or oval shape.

  3. Fry: Deep fry koftas in medium-hot oil until pale golden. (Do not brown them too much; keep them light).

  4. Cook Gravy: Heat butter in a pan. Sauté ginger-garlic paste (do not brown). Add the onion-cashew paste. Cook for 5-7 minutes on low heat.

  5. Simmer: Add 1 cup hot water/milk to adjust consistency. Add cardamom, salt, and sugar. Simmer gently. Stir in fresh cream.

  6. The Truffle Finish: Turn off the heat. This is crucial. Drizzle the Truffle Oil into the hot gravy and stir. (High heat kills truffle flavor).

  7. Serve: Place koftas in a bowl. Pour the hot truffle gravy over them. Garnish with silver varq (optional) or microgreens.

  Pro Tips (Tidbits):

  • No Brown Onions: To keep the gravy white, do not fry the onions brown. Boil them first.

  • Truffle Rule: Truffle oil is a finishing oil. Never cook with it. Add it right before serving for that explosion of aroma.

  • Handling Koftas: These are delicate. Never boil koftas in the gravy; they will break. Always pour gravy over them.

  Instant Pot Method (Gravy Only):

  • Base: Add onions, cashews, ginger, garlic, 1 cup water, and whole spices (cardamom, cinnamon) to the pot.

  • Cook: Pressure Cook (High) for 8 minutes. Quick Release (QR).

  • Blend: Fish out the cinnamon stick. Blend the rest into a smooth puree using an immersion blender.

  • Simmer: Select Sauté (Lo). Add butter, cream, and seasonings. Simmer for 2-3 minutes. Stir in Truffle oil after canceling heat.

  Air Fryer Method (Non-Fried Koftas):

  • Shape: Make the koftas slightly firmer by adding 1 extra tbsp corn starch.

  • Coat: Roll them lightly in corn starch/oil.

  • Fry: Air Fry at 180°C (350°F) for 12-15 minutes. Brush with oil/butter halfway.

  • Result: They won't be as soft as deep-fried ones, but they save a lot of calories.