MALAI KOFTA

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Malai Kofta is a very popular dish for vegetarians. Malai means cream and Kofta means fried dumpling balls/ any shape. Kofta can be made of potatoes along with veggies or paneer. Here I use Paneer for making koftas. All that need to make a delicious Malai Kofta is patience. Adding cashew nuts, fresh cream and lots of butter along with love & effort give the gravy a creamy smooth texture. 
So, lets see the recipe - 

Ingredients
  • Paneer, grated - 2 cups
  • Potatoes, boiled & smashed - 2 medium size
  • Corn flour - 2 tsp
  • Crushed cashew nuts & raisins - 2 tsp
  • Green chillies, chopped - 5 to 6
  • Ginger, chopped - 1 tsp
  • Onion, chopped - 2 large size
  • Garlic, chopped - 1 tsp
  • Tomato puree - 1/2 cup
  • Bay leaf - 1 
  • Cinnamon stick - 1 inch long
  • Dry red chilli - 1
  • Green cardamom - 2
  • Turmeric powder - 1/2 tsp
  • Cumin & coriander powder - 1 tsp
  • Kashmiri red chilli powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Cashew nut paste - 1 tsp
  • Kasuri methi - a pinch
  • Fresh cream - 3 tsp
  • Butter - as required
  • Salt - to taste
  • Sugar - to taste
  • Oil - for deep fry

Method

In a mixing bowl, add grated paneer, smashed potatoes, chopped green chillies & ginger, corn flour, salt and crushed cashew nuts. Mix well. Take small portion of these and give it a shape of your choice. Make koftas like this from the mixture.

Put a pan on the gas. Heat oil for deep fry. Add the koftas and fry in medium flame all around. Take it out on a kitchen towel and keep aside. 

In an another pan, heat butter (almost 5 to 6 butter cubes). Add dry red chilli, green cardamom, bay leaf and cinnamon stick. Add chopped onion. Sauté till golden brown. Add salt and sugar. Add chopped ginger & garlic and fry for 2 mins. Add tomato puree. Cook for few mins. Add cumin & coriander powder, Kashmiri red chilli powder and turmeric powder. Add a little water. Cook with covered lid for 5 to 7 mins. Switch off the flame. Make it cook. Put this masala into a grinder and make a fine smooth paste. Now take a bowl and pour this paste into a strainer and take the smooth gravy only. Heat 1/2 tsp butter in a pan. Add kasuri methi. It gives a nice aroma. Add the gravy. Let it boil. Add cashew nut paste and fresh cream. Cook it for 2 mins. Switch off the flame. Place the koftas on a serving bowl/plate. Pour this gravy onto it. Serve hot with naan/ parathas.

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