Malai Kofta

Malai Kofta

Malai Kofta is a very popular Indian vegetarian. Kofta is classic North Indian curry originated from the Mughlai Cuisine.These Mouth melting Koftas are made of potato, paneer and stuffed with dry fruits are deep fried and served with a creamy and spiced tomato based curry. 
This is a rich dish perfect for parties and special occasions. Malai Kofta goes very well with Naan, Paratha, Kulcha or Jeera rice.

https://www.youtube.com/watch?v=VE8VKnLr-88

Serve: 4 pax

Preparation Time: 20 mins

Cooking Time: 30 mins

Ingredients:

Kofta

1. Boiled Potato (Medium Size) : 2
2. Cottage Cheese(Paneer) : 200 gms
3. Milk Powder:1/4 Cup
4. Grated Ginger: 1tsp
5. Cumin Powder: 1/2tsp
6. White pepper powder: 1/2 tsp
7. Fresh Coriander: As required
8. Dry Fruit Mix(Almond,Raisin,Cashew):1/4 cup
9. Corn Flour: as required
10. Oil: frying
11. Salt:As per Taste

Gravy

1. Oil: 1tbs
2. Unsalted Butter: 3 tbs
3. Sliced Tomato Medium:  3 
4. Sliced Onion Medium: 2 nos
5. Garlic: 2-4 cloves
6. Ginger: 1 inch
7. Cashew Nut:1/2 Cup
8. Bay leaf: 3-4
9. Cinnamon Stick: 1 inch
10. Cumin seeds: 1 tsp
11. Kasoori methi: 1-2 tbs
12. Turmeric Powder: 1/2 tsp
13. Red Chilly Powder:1-2 tsp (as per taste)
14. Coriander Powder: 1tsp
15. Garam Masala: 1 tsp
16. Milk:1/2 Cup
17. Cardamom: 3-4
18. Black Peppercorns :5-6
19. Degi Mirch Powder: 1 tsp
20. Water: 1/2 Cup
21. Salt: As per Taste

Procedure: This is two step procedure

Kofta:

1. Mash the boiled potatoes and paneer along with milk powder, cumin powder,white pepper powder and grated Ginger. Add salt, chopped coriander leaves and mix well.

2. Cut the raisins,almond and cashew nuts into very small pieces and add 1/2 teaspoon of sugar to the mix.

3. Now take the kofta mixture and prick a hole for the filling. Fill in the dry fruits mixture.

4. Make a small lemon sized balls.Roll the balls in dry corn flour and then dust off the extra corn flour.

5. Heat oil in a deep pan and deep fry the koftas till golden in colour. Drain on a tissue paper and keep aside.

Gravy:

1.In a karahi,add 1 tbs oil and 1 tbs butter.Soak cashew nuts in warm water for 15 minutes and then drain the water.

2. Then add cumin seeds, black peppercorns,cardamom pods and coriander powder allow cumin seeds to splutter. 

3 . Add Onion, garlic and ginger in Karahi and saute till it become golden brown.

4. Now Add Chopped Tomatoes and soaked Cashew nut in Karahi and cook it

5. Add red chilli powder, turmeric powder and garam masala mix well.and cover with lid for 5 mins.

6. Once cold, grind the mixture into a fine paste.

7.Heat 2 tbsp of butter in a Karahi then add bay leaves,cinnamon and degi mirch powder .

8.Add Tomato Onion puree and cook for approx 5 minutes, partially cover the pan with a lid to avoid splattering.

9. Add kasuri methi and salt as per taste.

10.Now add approx 1/2 cups of milk and 1/2 cup of water and cover with lid for 2-5 mins.

11. Strain gravy  for smooth consistency 

12.Now at the time of serving, reheat the gravy. Just before serving arrange the koftas in the serving dish and pour the hot gravy over them and garnish with coriander and fresh cream.

Tips:

1. If you add kofta ball in oil that is not hot enough,the balls will disperse in the oil. make sure oil is hot enough by frying small ball.
2. Instead of paneer, you can use ricotta, but unless you strain it first in cheesecloth, it will have more liquid. Again, add breadcrumbs to the kofta mixture until it easily holds its shape.