Manjari's Malai Kofta (Vg)
A Comforting Indian Classic, Made by Manjari with Love
This dish is Manjari’s take on malai kofta, a favourite across North India and one she has perfected with her own special twist. Creamy ricotta is gently seasoned, shaped into delicate dumplings, and lightly fried until golden before being nestled into a silky tomato and cashew gravy. The result is dumplings that are light and tender, soaking up the flavours of the rich, aromatic sauce with every bite.
The curry itself is made the traditional way; tomatoes and onions cooked down with spices, blended with cashews and poppy seeds for natural creaminess, then finished with fenugreek leaves, yogurt, and a touch of cream. The spices here aren’t fiery but warming, creating a dish that is mild in heat yet layered in flavour. It’s indulgent enough for a special dinner but comforting enough to enjoy midweek.
Cooked with ❤️ by Manjari
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Manjari's Malai Kofta (Vg)
A Comforting Indian Classic, Made by Manjari with Love
This dish is Manjari’s take on malai kofta, a favourite across North India and one she has perfected with her own special twist. Creamy ricotta is gently seasoned, shaped into delicate dumplings, and lightly fried until golden before being nestled into a silky tomato and cashew gravy. The result is dumplings that are light and tender, soaking up the flavours of the rich, aromatic sauce with every bite.
The curry itself is made the traditional way; tomatoes and onions cooked down with spices, blended with cashews and poppy seeds for natural creaminess, then finished with fenugreek leaves, yogurt, and a touch of cream. The spices here aren’t fiery but warming, creating a dish that is mild in heat yet layered in flavour. It’s indulgent enough for a special dinner but comforting enough to enjoy midweek.
Cooked with ❤️ by Manjari
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Description
A Comforting Indian Classic, Made by Manjari with Love
This dish is Manjari’s take on malai kofta, a favourite across North India and one she has perfected with her own special twist. Creamy ricotta is gently seasoned, shaped into delicate dumplings, and lightly fried until golden before being nestled into a silky tomato and cashew gravy. The result is dumplings that are light and tender, soaking up the flavours of the rich, aromatic sauce with every bite.
The curry itself is made the traditional way; tomatoes and onions cooked down with spices, blended with cashews and poppy seeds for natural creaminess, then finished with fenugreek leaves, yogurt, and a touch of cream. The spices here aren’t fiery but warming, creating a dish that is mild in heat yet layered in flavour. It’s indulgent enough for a special dinner but comforting enough to enjoy midweek.
Cooked with ❤️ by Manjari
