How To Make Malai Kofta
Malai kofta -Stuffed cottage chesse kofta simmered in a creamy tomato sauce
Servings: 4 people
Ingredients
For making Kofta
- 1 cup Cottage cheese / Paneer
- 4 medium Potatoes / Aloo boiled
- 3 tsp Cashew Nuts / Kaju chopped
- 2 tsp Raisins / Kishmish chopped
- 2.5 tbsp Arrowroot / Corn Flour / Tapkir
- 1/4 tsp Cardamom Powder / Elaichi Powder
- 1 tsp Green chilies/Hari Mirch
- 1/4 tsp Saffron / Kesar
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Red Chili Powder/ Laal Mirch
- 2 tbsp Fresh coriander chopped
- 1/4 tsp Pepper Powder / Kali Mirch
- To Taste Salt- to taste
For Making Gravy
- 5 Tomatoes / Tamatar
- 1/4 cup Cashew Nuts / Kaju
- 1/2 cup Fresh cream or milk
- 2 Green chilies/Hari Mirch
- 1 inch Ginger / Adrak
- 1 tsp Sugar / Chini
- 1.5 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- To Taste Salt / Namak
- 1 tsp Dried Fenugreek / Kasoori Methi
- Pinch of Fenugreek Seeds / Methidana
- 1/3 tsp Cardamom Powder / Elaichi Powder
- pinch Clove powder
- 2 Bay Leaves / Tej Patta
- 3/4 tsp Garam Masala Powder
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
Instructions
Kofta
- In a big bowl mash together 3 boiled potatoes,1/2 cup paneer,salt,chili powder,corn flour(or soak 1.5 bread slice in water, squeeze and use instead of corn flour)chopped fresh coriander and garam masala,mix well-mixture A
- In a seperate bowl, take 1/2 cup paneer(mash and make it smooth),chopped cashew pieces,chopped raisins, saffron(soaked in 1/2 tsp of warm milk),cardamom powder,pepper powder and pinch of salt and mix well.-mixture B
- Take a small portion from the mixture A and flatten it and then stuff it with a small ball made with the mixture B and then roll and make round balls from it.
- Roll the balls in dry corn flour and then dust off the extra corn flour.
- Heat oil in a deep pan and deep fry the koftas till golden in colour.
- Drain on a tissue paper and keep aside.
Gravy
- -Boil the tomatoes and then grind with 2 green chilies and ginger
- Soak cashew nuts in warm water for 15 minutes and then drain the water and grind cashews to make a smooth paste.
- Heat 2 tbsp oil+1tbsp of butter in a pan and add bay leaves and a pinch of fenugreek seeds and fry for few seconds
- Now add tomato puree and cook for approx 2-3 minutes, partially cover the pan with a lid to avoid splattering.
- Then add turmeric,chili powder,cardamom powder,clove powder(or 2 cloves) and cashew paste.
- Mix well and saute till the oil start seperating from the sides of the pan.
- Now add approx 1.5 to 2 cups of water and let it simmer till it thickens,will take approx 10 minutes.
- Add sugar,cream, garam masala and crushed kasoori methi.
- Simmer for a minute and then add chopped fresh coriander and 1 tsp butter
- Just before serving arrange the hot koftas in the serving dish and pour the hot gravy over them.
- Serving suggestions-serve with jeera rice,pulao or naan