Malai Kofta: The Comfort Food I Make When I Need to Remember my Grandmother’s Kitchen

Forget the spice mix. Focus on the smell.

I rawly remember how my grandma’s apartment filled with the scent of fried paneer balls and simmering cream. It wasn’t just a food thing. That smell… it was her telling me, without words, that she was making something so rich, so tender, it’s like she’s wrapping us in a soft blanket. This dish is like that. No fancy trick, no over-the-top ingredients. Just the sound of potatoes mashing, the crackle of frying, and that slow-bloom of cardamom in warm cream. It’s not about the picture-perfect plating or the Instagram shot. It’s about what it quietly whispers to us in the moment. These days, I realize we all need that kind of comfort. And honestly, cooking this feels like a small act of remembering while the world feels a little… off.

Creamy Cardamom Potatoes with Fried Paneer Balls

This dish combines tender mashed potatoes infused with aromatic cardamom and simmered in rich cream, creating a velvety sauce. It is served alongside crispy fried paneer balls, offering a contrast in textures with a final appearance of smooth, creamy sauce and golden, crisp balls. The preparation involves simmering, frying, and mashing to achieve its comforting final form.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 cups peeled potatoes preferably starchy varieties like Russet
• 1 cup heavy cream
• 1 teaspoon cardamom pods crushed to release aroma
• 200 grams paneer cut into small cubes for frying
• 1 cup all-purpose flour for binding paneer balls
• 1/2 teaspoon salt
• 1 pinch turmeric powder
• Oil for frying vegetable or neutral oil

Equipment

• Large Pot
• Frying pan or deep fryer
• Masher or fork
• Spatula
• Slotted spoon

Method

 

1. Peel and chop the potatoes into uniform pieces and place them in a large pot. Cover with water and bring to a boil over high heat. Cook until potatoes are tender when pierced with a fork, about 15 minutes, then drain and set aside.
2. In a dry skillet, gently crush the cardamom pods with the back of a spoon, releasing their aroma. Add the crushed pods to a small saucepan with the heavy cream. Warm over low heat until the cream begins to simmer and the fragrance of cardamom blooms, about 3-5 minutes. Remove from heat and set aside.
3. While the cream infuses, mash the cooked potatoes using a masher or fork until smooth. Pour the warm cardamom cream over the mashed potatoes and fold gently to incorporate fully, creating a smooth, fragrant mash. Keep warm.
4. In a mixing bowl, combine the paneer cubes with flour, salt, and turmeric powder. Mix until the paneer is evenly coated and can be shaped into small balls. Form the mixture into 10-12 small, round balls.
   4 cups peeled potatoes
5. Heat oil in a deep frying pan over medium heat until shimmering and hot. Carefully fry the paneer balls in batches, turning occasionally, until golden brown and crispy all over, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
   4 cups peeled potatoes
6. To serve, spoon the creamy cardamom potatoes onto plates and arrange the fried paneer balls on top or beside. Garnish with a sprinkle of additional crushed cardamom if desired. Serve hot with accompanying condiments if preferred.

Sometimes I think, if I lost all my cookbooks and stashed recipes, I’d still know how to make this. It’s not just food, it’s a little piece of home. Funny how a dish can somehow hold the weight of a thousand conversations, even if I never say them out loud.