Malai Kofta

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mal 20/06/2018

What do you do when you don’t look at the packet properly and buy a block of paneer instead of feta? Get creative – The Greek salad can wait!

Delicately spiced paneer and nut stuffed potato dumplings are simmered in a velvety smooth and creamy gravy in this malai kofta recipe. It has a few stages but is very simple and totally worth the effort. You can use shop bought garam masala but I highly recommend taking the time to make your own as the flavours are so much more alive and layered.

Serves 2-4 depending on your appetite

Ingredients:

For Kofta:

  • 200g potatoes, boiled and mashed
  • 100g paneer
  • 10 cashews
  • 1 Tbsp raisins (optional)
  • 1 tsp garam masala
  • 1 Tbsp butter
  • 2 Tbsp corn flour
  • Salt to taste
  • Oil for frying

For Gravy:

  • 200g tomatoes
  • 150g onions, finely chopped
  • 6 cloves garlic, grated
  • 1 inch ginger, grated
  • 1 Tbsp green chili paste
  • 1/ 2 cup fresh cream (malai)
  • 2 Tbsp ghee
  • Salt to taste

For making garam masala:

  • 1 tsp cumin
  • 1 tsp coriander seeds
  • 2 whole dry red chilies
  • 1 large bay leaf
  • 8 peppercorns
  • 6 cloves
  • 2 cardamoms
  • 1 Tbsp sesame seeds
  • 4 cashews

Instructions:

  1. Place the boiled and mashed potato in a mixing bowl and add the grated paneer into it. Now add all other ingredients and mix them well. Add some corn flour for binding so they don’t break up when frying.
  2. Make small balls out of the mixture by rolling in your hands. Around 15 balls can be made.
  3. Now coat the balls with a little more corn flour.
  4. Heat the oil on medium heat and deep-fry all koftas until a dark golden brown colour.
  5. To make the garam masala spice mix, take all dry spices and blend in a spice blender or pestle and mortar to make a fine powder.
  6. Make a puree from the tomatoes. I use a stick blender but you could just use passata for time.
  7. In a frying pan, heat the ghee, add chopped onions and cook for 2 minutes. Then add garlic, ginger and green chili paste.
  8. Cook for another 3 minutes then add the homemade garam masala powder. Let it cook in ghee with onions. Cook it for 2 minutes.
  9. Then add tomato puree and cook until the majority of the water contents evaporate. (If using passata, the water won’t evaporate so add less water in the next stage).
  10. Now, add half a cup fresh cream or malai, and red chili powder (optional), salt and 1 cup of water. Let it simmer for 2-3 minutes.
  11. The gravy is ready. Add koftas to the sauce when ready to serve.
  12. Garnish with fresh coriander leaves and serve with Indian roti or paratha.
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