It’s not every-day that we make rich food but now that the rains have started and the weather is getting chill, one of the other ways to warm the heart and the stomach is to have a hearty meal, hot and tasty.
Malai kofta is one of the very tasty dishes of the North Indian cuisine. The koftas are made with paneer and potatoes and the gravy is rich with cream and cashew paste. The dish goes well with both rice dishes and rotis.
The malai kofta is made in two steps. We have to make the koftas and then the curry and then add the koftas to the curry.
Ingredients for the Kofta:
Paneer – 100 gms
Potato (boiled) – 2 nos(medium size)
Green chillies (finely chopped) – 1-2 nos
Jeera powder – ½ tsp
Maida / All purpose flour – 1 tbsp
Cilantro (chopped) – ¼ cup
Salt to taste
Method for the kofta:
Grate the paneer and the potato. Mix all the ingredients together and knead well, till they are all combined. Make small balls of the mixture and keep separately.
Heat oil in a small pan. Shallow fry the koftas in the oil, till they are golden brown. Remove and drain the excess oil on absorbent paper.
Ingredients for the gravy:
Onions (paste) – 3-4 nos
Tomatoes (pureed) – 4-5 nos
Ginger-garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Jeera powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Kasuri methi (powder) – 1 tsp
Cloves – 3-4 nos
Cinnamon – 1” stick
Cardamom – 2-3 nos
Cream – 1 tbsps
Cashew paste – 2 tbsps
Salt to taste
Heat oil in a medium pan and add the whole garam-masalas i.e. the cloves, cardamoms and cinnamon. Let them sauté for a minute. Add the onion paste when the whole garam-masalas are done and sauté till they get slightly brown in color. Add the ginger-garlic paste and sauté for another minute or two, till the raw smell of the ginger-garlic has gone. Now, add the tomato paste puree and sauté for 2-3 minutes. Add the red chilli powder, turmeric powder, jeera powder and sauté. Sauté this well till the oil begins to separate from the ends. Now, add half a cup of water and bring it to a boil and season with salt. When it starts to boil, add the cashew paste and cook well till the gravy thickens. Add the dry roasted kasuri methi powder and mix it well into the gravy.
The gravy is now done.
Add the koftas to the gravy and serve immediately.
Garnish the malai kofta with cream and serve hot with roti’s or rice.