Malai Kofta

Yes, you can fry the koftas up to 1 day ahead and refrigerate them in an airtight container. Make the sauce fresh on the day of serving, then gently reheat both together. You can also freeze the unfried koftas (shaped and in a freezer-safe container) for up to 1 month—fry from frozen at the same temperature, adding 1-2 minutes to the cooking time.

Paneer is essential to the dish—it's what makes malai kofta distinctive. There is no substitute that gives the same texture. Buy it from an Indian grocer, a regular supermarket, or make it fresh at home.

Overmixing the kofta filling or making the balls too loose, which causes them to break apart in the oil. Mix gently, handle minimally, refrigerate the shaped koftas for 30 minutes before frying, and keep the frying oil at exactly 170°C. Too hot and the outside burns; too cool and they fall apart.

You can brush them lightly with oil and bake at 200°C for 20-25 minutes until golden, but they will lack the golden crust and delicate exterior of fried koftas. This is not the traditional texture, though it does reduce fat content.

Serve with basmati rice, naan, or roti. A simple side of raita (yogurt sauce) and a fresh green salad balance the richness of the cream sauce. It can also be served as the main vegetarian course at a dinner party.

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat for 10-12 minutes, stirring gently, until heated through. Do not microwave, as this can cause the sauce to separate and the koftas to toughen.