Malai Kofta

Malai Kofta is my dad's favourite dish. Every time we go out to eat he orders it. Last year when I was in India, I had made him Malai Kofta with Soy Nuggets for his birthday. This year it is Malai Kofta with Paneer.

I have deep fried this Kofta this time. But you can also use a Paniyaram Pan to cook with very little oil (or no oil). Sometimes when I fry the kofta, it dissolves in oil. When I was watching Vah re Vah video, I realized that it was cause of excess water. So I tried his tips for making Kofta balls.



Ingredients

For Kofta
Potato 2 boiled and grated
Paneer 200gm grated
Mixed veg 1 cup steamed and drained well
Cashews few chopped
Raisins  few chopped
Chilli powder 1 tsp
Turmeric 1/2 tsp
Salt

Maida for dusting
Oil for deep frying

For Gravy
Onions 2
Tomato 3
Cashews few
Shahi Jeera (kala jeera) 1 tsp
Chilli powder 1 tsp
Turmeric 1/2 tsp
Ginger 1 inch piece
Garlic 5 pods
Milk 2 cups (or heavy cream)



Method of Preparation

For Koftas

1. Boil potatoes. Peal and grate using big size grater.

2. Grate paneer using the same big grater.

3. Steam mixed vegetables and squeeze out all the water. Mash it with your hands or a potato masher.

4. Mix everything together along with chopped cashews and raisins, chilli powder, turmeric and salt.

5. Roll it into balls. I made about 20 with the above quantity.

6. Take maida in a plate. Roll the balls in the maida to dust the surface. This will help in absorbing any excess water.

7. Deep fry in a medium heat. Drain and keep aside.

For gravy

1. Heat oil in a pan. Add shahi jeera.

2. When it sizzles, add chopped onions and cashews.

3. When it starts to brown, add chopped garlic and ginger.

4. Add tomatoes and cook well.

5. Finally add the chilli powder, turmeric and salt. Saute for a couple more minutes. Switch off and let it cool.

6. Grind into a smooth paste. Transfer back to the pot.

7. Add milk (or cream) and mix well. Add some more water if need be. Bring it to a boil and simmer for a few minutes.

8. Add the Kofta balls and switch off.

9. Garnish with some coriander leaves and grated paneer.