MALAI KOFTA

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.