MALAI KOFTA

MALAI KOFTA

Malai refers to the cream and koftas are deep fried paneer and vegetable dumplings in rich and creamy tomato gravy. It is a rich dish perfect for parties and special occasions.

 

 

 

Ingredients:

for the kofta:

·         100 gms paneer/cottage cheese, grated

·         1 cup mixed vegetables (carrots, beans, peas,all boiled and mashed)

·         2 medium size potatoes, boiled, peeled and grated

·         ¼ tsp red chili powder

·         1 tbsp cornflour

·         a pinch or ¼ tsp garam masala

·         ¾ tbsp almond and cashewnutpaste

·         salt as required

for the gravy/curry:

·         ½ cup onion paste

·         1 cup tomato paste

·         ¼ cup cashew paste

·         ¾ tsp red chili powder

·         1 inch ginger – 4-5 garlic cloves – made in paste

·         ¼ tsp garam masala

·         2 cups water

·         1 tsp kasuri methi/dry fenugreek leaves

·         salt as required

·         sugar as required (optional)

·         oil for shallow or deep frying the koftas

whole spices/garam masala

·         1 bay leaf

·         1 inch cinnamon

·         1 or 2 black cardamom

·         2-3 green cardamom

·         a pinch of mace

·         2-3 cloves

for garnish:

·         1 tbsp grated paneer

·         1 or 2 tbsp cream

·         a few chopped coriander leaves

Instructions:

1.    mix all the ingredients mentioned under kofta ingredient list except oil in a bowl.

2.    make medium sized balls and fry the koftas in medium hot oil till golden brown.

3.    keep aside.

4.    remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.

5.    add all the whole spices and fry till the oil becomes fragrant.

6.    first add the onion paste and brown it.

7.    now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.

8.    add the tomato puree and saute for 2-3 minutes.

9.    add the turmeric powder, red chili powder, garam masala powder and cashew paste.

10.       stir and saute till the oil starts to leave the sides of the masala paste.

11.       add water and stir.

12.       simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.

13.       towards the end add crushed kasuri methi leaves and salt.

14.       you can also add sugar if you want a light sweet taste in the curry.

15.       simmer for 1-2 minutes more.

16.       add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.Garnish it with green coriander.

 

17.       serve malai kofta hot with rotis, naan,or jeera rice.

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