Malai kofta

The kofta made with paneer & potato are served along with creamy gravy to give a delicious and rich malai kofta. Its a popular north indian vegetarian dish. This recipe takes time but its worth all the effort. Serve it with any Roti/ Paratha , Jeera pulao, Saffron rice or plain basmati rice.

Thank you my friend Payal Arora for teaching me this recipe.

Preparation time : 15 minutes

Cook time : 30 minutes

Serves : 5- 6

Ingredients :

For kofta :

Paneer – 100 gms, crumbled
Potato – 1, large, boiled
Corn flour – 1-2 tabelspoons
Salt – as per taste
Garam masala powder – 1/2 teaspoon

For creamy gravy :

Oil – 2 tablespoons
Onions – 1 large, roughly chopped
Tomatoes – 2 medium, roughly chopped
Ginger garlic paste – 1 tablespoon
Whole garam masala – 1 bay leaf, 1 small cinnamon stick
Red chilli powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Cashew nuts – 8- 10 pieces
Sugar – 1 teaspoon
Salt – to taste
Kasuri methi – 1 teaspoon ( dried fenugreek leaves)
Fresh cream – 3 tablespoons or more.

Method :

Prepare kofta :

In a bowl crumble the paneer .
Add mashed potato.
Add salt, garam masala powder and cornflour and mix well.
Make tiny balls, deep fry them on medium – high heat until golden brown.
Koftas are ready.

Note :

First make one kofta and fry to check if it breaks. If breaks then add little more cornflour.
Frying in low heat will make koftas absorb more oil and will break too. So remember to fry the koftas in medium – high heat.
Koftas fry faster and might turn black so keep an eye on them all the time. It takes just 2- 3 minutes to turn golden brown.

Soak the cashews in warm water for 10 minutes, blend into fine paste and keep aside. Add little soaked water to blend only of needed.

Prepare creamy sauce,

Heat a tablespoon of oil in a kadai, add onions and saute till translucent.
Then add ginger garlic paste, saute for a minute.
Next add tomatoes and saute till they are slightly soft.
Switch off the flame and keep this mix aside to cool.
Blend this masala to smooth paste.

Next,

Heat a teaspoon of oil in same kadai, add bay leaf and cinnamon stick.
Then add the blended paste, saute for 2 minutes.
Next add red chilly powder, coriander powder, cumin powder, garam masala powder, salt and mix well.
Then add cashew paste, sugar and mix well.
Rinse the blender with 1/2 – 1 cup of water , add to the gravy and adjust the consistency.
Close the lid and let it boil for 2-3 minutes on low heat.
Crush kasuri methi by hand and add to the gravy, mix well.
Add 2 tablespoon cream and mix well. Switch off the flame.
Creamy gravy is ready.