Why this recipe works
The kofta is bound by paneer and potato: the paneer brings protein and the mashed potato holds it together with a little cornflour. The gravy is classic Mughlai, a smooth cashew-and-tomato base finished with cream. It is rich by design, but two swaps, baking the koftas and easing off the cream, make it much lighter.
Ingredients
Method
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1
Mix grated paneer, mashed potato, a little cornflour and salt, shape into koftas.
Why paneer and potato: paneer gives protein and richness, the potato and cornflour bind it so the koftas hold together without falling apart.
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2
Bake or shallow-fry the koftas until golden rather than deep-frying.
A better version: baking or shallow-frying gives colour and structure with a fraction of the absorbed oil of deep-frying.
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3
Make the gravy: cook onion, ginger-garlic and tomato, blend with soaked cashews to a silky base.
Why cashews: ground cashews emulsify into a luxurious, creamy gravy, a lighter route to richness than a lot of cream.
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4
Finish with a little cream and kasuri methi, and add the koftas just before serving so they stay soft.
An honest word
Malai kofta is an indulgent, celebratory dish: traditionally deep-fried koftas in a cream-rich gravy. It is worth it as an occasional treat, and it lightens beautifully: bake the koftas, lean on the cashew base and use just a spoon of cream. You keep the silky, festive character and the paneer protein, and lose most of the fried, creamy load.