Malai Kofta
Deep fried paneer and potato balls in a creamy cashew tomato gravy
Ingredients
For the koftas
- 100 grams grated paneer
- 2 medium potatoes
- 1 tbsp chopped cashew
- 2 tbsp chopped coriander leaves
- ¼ tsp red chilly powder
- ¼ tsp cumin / jeera powder
- ½ tsp garam masala
- 1 tbsp cornflour
- 1 tbsp milk powder
- Salt to taste
- Oil to deep fry
For the gravy
- 1 bay leaf
- 1 inch cinnamon
- 1 black cardamom
- 2-3 green cardamom
- A pinch of mace
- 2-3 cloves
- 2 medium sized onions roughly chopped
- ½ inch ginger roughly chopped
- 4 garlic cloves roughly chopped
- 2 cup tomato puree / 5 medium sized tomatoes pureed
- 12-15 cashews
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- ¼ tsp garam masala
- 1 cup water
- ½ cup fresh cream
- ½ cup full cream milk
- 1 tsp kasuri methi /dry fenugreek leaves
- ½ tsp sugar
- Salt to taste
- 2 tbsp oil
For garnish
- 1 tbsp grated paneer
- 1 tbsp cream
- ¼ cup chopped coriander leaves
Instructions
To make kofta
- Boil the potatoes and peel. Mash and add to a mixing bowl.
- Add paneer, cashew, coriander leaves, red chilly powder, jeera powder, garam masala, corn flour, milk powder and salt.
- Mix everything well using hands to form a soft dough. Divide into 8-10 portions and make small lemon sized balls.
- Heat oil and deep fry the kofta balls in medium flame until golden. Drain on a paper towel and set aside.
To make gravy
- Heat 1 tbsp oil and add bay leaf, green cardamom, black cardamom, cloves, mace and fry till aroma of spices is released.
- Then add ginger, garlic, onions and fry till the onions start to turn brown. Remove from heat and let it cool. Blend into a smooth paste.
- Heat 1 tbsp oil and add the ground onion mixture. Saute for 1-2 minutes and then add tomato puree. Cook for 4-5 minutes.
- Then add turmeric powder, red chilly powder, garam masala and mix well. Cook this mixture covered on medium flame for about 8-10 minutes.
- Then cook uncovered for 3-4 minutes or until oil starts to leave the sides of the masala.
- Grind the cashews with 2 tbsp milk to a smooth paste. Add the cashew paste and water to the masala and mix well.
- Bring to boil and simmer for about 10-12 minutes on low flame or till the gravy begins to thicken.
- Gradually add the cream and milk and keep stirring the gravy to avoid curdling of cream and milk. Simmer for 4-5 minutes or till the gravy becomes thick and saucy.
- Lastly add kasuri methi, sugar, salt and mix well. Simmer for a minute and remove from heat.
To serve
- Add the kofta balls into the gravy and heat the gravy for 1-2 minutes. Garnish with grated paneer, cream and coriander leaves.
Notes
- You can add cooked vegetables like carrot, beans, green peas to the kofta mixture.
- Make sure cream and milk is at room temperature otherwise the gravy might curdle.
- Add the kofta balls just before serving, otherwise they will turn very soggy.