Gluten-Free Malai Kofta

Indulge in the rich and creamy flavors of Gluten-Free Malai Kofta, a classic Indian dish reimagined for gluten-free diets without compromising on taste. This delightful recipe combines soft, golden-brown koftas made from a blend of mashed potatoes, paneer, and gluten-free bread crumbs, simmered in a fragrant, cashew-based tomato gravy. Infused with warming spices like garam masala and red chili powder, this dish delivers a harmonious balance of flavor and texture. Perfectly suited for a special dinner or when you’re craving authentic Indian cuisine, this gluten-free version pairs beautifully with steamed rice or gluten-free naan. Ready in just over an hour, it’s a comforting and satisfying meal that will impress family and friends alike!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large Potatoes
• 200 grams Paneer
• 1 cup Gluten-free bread crumbs
• 3 tablespoons Cornflour
• 10 pieces Cashews
• 1 teaspoon Salt
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 cup Vegetable oil
• 2 medium, sliced Onions
• 3 medium, chopped Tomatoes
• 1 inch piece Ginger
• 4 pieces Garlic cloves
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 0.5 cup Heavy cream
• 1 teaspoon Sugar
• 1 cup Water
• 2 tablespoons, chopped Fresh coriander

Directions

Step 1

Boil the potatoes until they are soft. Allow them to cool, peel, and then mash them in a bowl.

Step 2

Grate the paneer and add it to the mashed potatoes.

Step 3

Add gluten-free bread crumbs, cornflour, salt, red chili powder, and garam masala to the potato-paneer mixture.

Step 4

Mix well and shape the mixture into small balls (koftas).

Step 5

Heat vegetable oil in a deep pan. Fry the koftas on medium heat until they are golden brown. Remove and set aside on paper towels to drain excess oil.

Step 6

Soak cashews in warm water for 15 minutes, then blend them into a smooth paste and set aside.

Step 7

For the gravy, heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter.

Step 8

Add sliced onions, ginger, and garlic. Sauté until the onions turn golden brown.

Step 9

Add chopped tomatoes and turmeric powder. Cook until the tomatoes become soft and the oil separates.

Step 10

Allow the mixture to cool and then blend it into a smooth puree.

Step 11

Return the pureed mixture to the pan. Add the cashew paste, salt, sugar, red chili powder, and garam masala.

Step 12

Stir well and add water to reach your desired sauce consistency. Simmer for 10 minutes, stirring occasionally.

Step 13

Add heavy cream and mix well. Cook for another 2 minutes.

Step 14

Add the prepared koftas into the gravy and gently stir to coat them with the sauce.

Step 15

Garnish with fresh coriander and serve hot with rice or gluten-free naan.

Nutrition Facts

Serving size	2297.5 grams (2297.5g)

Amount per serving	% Daily Value*
Calories	4640

Total Fat 320.30g	411%
Saturated Fat 85.90g	430%
Polyunsaturated Fat 135.90g
Cholesterol 258mg	86%
Sodium 5603mg	244%
Total Carbohydrate 381.70g	139%
Dietary Fiber 34.50g	123%
Total Sugars 47.80g
Protein 78.50g	157%

Vitamin D 5IU	27%
Calcium 1554mg	120%
Iron 18mg	101%
Potassium 5342mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 6.6%

Carbs: 32.3%