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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🍴 Serves 2
Reheating Instructions:
1 - Defrost in microwave or fridge overnight
2 - Remove lid and microwave until hot, approx 2-3 mins. Yes, you can microwave the foil container
🍚 Best served with Rice (get yours here), Jeera Rice (get yours here) or Naan (get yours here)
🌶 This curry has a mild spice rating
Ingredients: Ricotta (milk),flour (wheat), black pepper, salt, sugar, tomatoes, Poppy seeds, cashews, melon seeds, red chilli powder, ginger paste, green cardamom, oil, yoghurt (milk), cream (milk), garam masala powder, dried fenugreek leaves
Contains: Gluten, Milk, Cashews
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Hi I’m Manjari, I'm proudly cooking in honour of my Grandmother and our beloved childhood memories of the many experiments we did together in the kitchen. This is where I nurtured my love for cooking and learned that our biggest ‘failures’ can lead to our best creative breakthroughs. A life lesson that now empowers me to get creative and add my own twist to any recipe.
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