Malai Kofta
- Good for lunch
Less suited for dinner.
4 servings of Malai Kofta, served without an uncounted side.
4 servingsFinal yield 1,450 g
Ingredients
- 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
- 350 gCheese, paneer
- 100 gNuts, cashew nuts, raw
- 400 gTomatoes, red, ripe, raw, year round average
- 180 gYogurt, plain, whole milk
- 25 gOil, olive, salad or cooking
- 7 gSalt, table
- 15 gGarlic, raw
- 5 gSpices, cumin seed
- 6 gSpices, coriander seed
- 120 gCream, fluid, heavy whipping
- 1,000 gBeverages, water, tap, drinking not counted – removed
- 30 gWheat flour, white, all-purpose, enriched, bleached
Method
- Boil 600 g potatoes in 1,000 g water for 20 minutes, drain the water, then mash them with 350 g paneer, 30 g flour, salt and 3 g cumin. Shape 16 smaller koftas.
- Fry the koftas in batches in 50 g oil at 175 °C for 6–8 minutes until golden, then drain.
- Cook tomatoes, garlic, coriander and the remaining 2 g cumin for 10 minutes. Blend with all 100 g cashews, yogurt and cream.
- Simmer the sauce for 10 minutes, add the koftas for the last 3 minutes and serve.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,052.5 kcal
- Protein
- 105.4 g
- Fat
- 176.1 g
- Total carbohydrate (by difference)
- 277.9 g
- Total dietary fibre (USDA)
- 20.1 g
- Saturated fatty acids
- 74.7 g
- Sodium
- 3,551.9 mg
- Salt (sodium × 2.5)
- 8.9 g
Per serving
- Energy
- 763.1 kcal
- Protein
- 26.4 g
- Fat
- 44 g
- Total carbohydrate (by difference)
- 69.5 g
- Total dietary fibre (USDA)
- 5 g
- Saturated fatty acids
- 18.7 g
- Sodium
- 888 mg
- Salt (sodium × 2.5)
- 2.2 g
Per 100 g of finished food
- Energy
- 210.5 kcal
- Protein
- 7.3 g
- Fat
- 12.1 g
- Total carbohydrate (by difference)
- 19.2 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 5.2 g
- Sodium
- 245 mg
- Salt (sodium × 2.5)
- 0.61 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Milk, Tree nuts
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal