Malai Kofta is one of the most savoury Indian dishes. With its roots in Mughlai cuisine, this heavenly dish, with milk cream on top, with dry fruits stuffed inside gives you an unforgettable experience. This creamy delight is crisp outside and creamy inside, with a slight sweet taste and tangy gravy, Malai Kofta tops the list of must have foods in every celebration.
Ingredients:
4 big potatoes, boiled
250 gms. Grated paneer
1 Tbsp. chopped coriander leaves
3 onions
1 Tbsp. ginger garlic paste
2 tomatoes
200 ml cream
2 Tbsp. raisins and cashew nuts
50 gms cashew nuts paste
½ tsp. haldi
½ tsp. red chilli powder
½ tsp. kitchen king masala
1 Tbsp. kasturi methi (dry Fenugreek)
Salt to Taste
1Tbsp sugar
Recipe:
Boil potatoes and let them cool.
Mash the boiled potatoes and paneer. Add salt, chopped coriander leaves.
Add raisins and chopped cashew nuts, add ½ tsp. of sugar to the mix and knead.
Heat up the oil for frying.
Roll out the balls from the dough.
Fry a small kofta, and if it breaks in hot oil then lightly dust them with dry maida before frying the remaining.
For the gravy:
Sauté onion, ginger garlic paste and tomato puree.
Add the cashew nut paste dissolved in 2 Tbsp. of warm milk. Bring to a slight boil.
Add all the dry masala into the paste, except kasturi methi and sauté till the oil separates itself. Now, add and a half cup of water and simmer the gravy till it’s done.
Add cream 1 Tbsp. of sugar and then add kasturi methi.
Simmer the gravy till the oil starts separating and then gently add the koftas into the gravy and serve hot with chapatis.
By: Archa Dave
