Malai kofta with halloumi

cooked3 Jan 2026

“Rich and wonderful. The smooth blended gravy made it.”

Ingredients

• 400 golder type C potatoes, peeled
• 225 ghalloumi, finely grated and dried
• 1.5 tbspcornstarch
• 1 canchopped tomatoes
• 120 gshallots, diced
• 4garlic cloves
• 30 gcashews, soaked
• 250 ml15% cream
• 1 tspcumin
• 1 tspturmeric
• 1 tspgaram masala
• 0.5 tspground ginger
• 0.5 tspcinnamon
• cardamom, a pinch
• 1star anise
• salt, chili and oil

Steps

1. 1boil the potatoes in salted water, drain and steam-dry them, then mash smooth
2. 2mix the cooled mash with halloumi, cornstarch and a pinch of salt; shape golf-ball-sized koftas
3. 3soften the shallots, add garlic and the ground spices, then add tomatoes and simmer
4. 4simmer the star anise in the tomato base, then remove it
5. 5blend the soaked cashews with the tomato base until smooth, then add cream and simmer 5–10 minutes
6. 6shallow-fry the koftas over medium-high heat until golden, and serve with the smooth gravy

Tweaks

• —halloumi was used instead of paneer; the Greek-style cheese was skipped
• —the gravy was immersion-blended completely smooth
• —the sour tomato base was corrected with cream, salt and MSG; the final sauce tasted sweet and rich