Malai Kofta

Making of Malai Kofta

For preparation, cut and boil a few potatoes, roughly chop onions, tomatoes, peel garlic, and grate the paneer and keep aside. In a pan, heat oil and then add 2 green cardamoms, half cinnamon stick, 3 cloves, onions, and garlic and sauté till golden brown. Then add chopped tomatoes and cashews and mix evenly. Add a pinch of salt, turmeric, red chili powder, a little coriander powder, a pinch of garam masala (just to get the flavor in the mixture) and water and cook till the tomatoes are softly cooked. Let the mixture come to room temperature and then blend it in a blender into a fine paste.

For the kofta, mash two medium size potatoes and mix with the grated paneer. Add a little bit of salt, black pepper powder, 2 tablespoons of cornstarch or corn flour, a little bit of ginger paste, green chilies (optional), and coriander leaves, and mix everything well. You can add chopped cashews and raisins if you like. Make small balls from the mixture and keep them aside. Heat oil in a deep pan or kadhai and fry the koftas until light golden. In the same pan used for making the tomato mixture, add some oil and then quickly stir in black pepper powder, red chili powder, coriander powder, salt, turmeric, and garam masala, while making sure you don’t burn it, and then quickly add the onion tomato paste. Keep in mind that some amount of spice was already added while making the mixture so be careful not to add with free hand this time. Keep stirring the gravy until it thickens and then add some hot water to adjust its consistency. Sprinkle some dry kasurimethi and add fresh cream into the gravy. Taste the salt, and when done, add the fried koftas. Do not over mix now as the koftas might break and serve hot.