Malai Kofta is a deep fried balls (koftas) made with potato and paneer are dunked in a creamy spiced smooth curry. The combination of the kofta with the curry taste awesome. It is best served with roti or paratha or naan or roomali roti. Even steamed basmati rice or jeera rice goes well with it.
INGREDIENTS:
Paneer - 200 gm
Potato - 2
Onion - 1
Tomato - 2
Green chili - 2
Cashews - 8
Oil - 1tbsp
Butter - 1 tbsp
Ginger - 1 inch piece
Garlic - 1
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/4 tsp
Kasuri methi - 1 tsp
Corn flour - 1tsp
Cream - 1/4 cup
Cilantro for garnishing
Whole spices:
Green cardamom - 1
Cinnamon stick - 1 inch piece
Cloves - 2
Peppercorns - 1/2 tsp
Cumin seeds - 1/2 tsp
METHOD:
1. For gravy: Heat butter and oil in a pan. Add whole spices, onion, ginger and garlic. Saute well.
2. Add tomato and cashews. Saute well.
3. Add turmeric powder, red chilli powder, coriander powder and cumin powder. Saute well until it becomes mashy.
4. Let it cool down a little bit and make a smooth puree.
5. Heat oil in a pan. Add the prepared puree and cook it for few mins.
6. Add salt, sugar, garam masala and kasoori methi leaves. Mix well.
7. Regulate the flame to low and add cream. Saute well and switch off the flame.
8. The gravy is done and keep it aside.
9. To make Kofta: Pressure cook the potatoes for 3 whistles. Let them cool a bit then peel and mash them.
10. In a large bowl, add mashed potato, grated paneer, finely chopped green chilli, cilantro, cornflour and salt.
11. Mix everything together with your hands to form a dough.
12. Take some part of the dough and roll between your palms to make it round. Make all balls.
13. Heat oil in a kadai on medium- high heat. Drop koftas.
14. Fry until golden brown from both sides. Remove them on a tissue paper.
15. To serve place koftas on plate and top with the gravy. Garnish with cream and cilantro.
