Malai Kofta

Malai kofta is a muglai rich creamy dish for special occasions. It is similar to meatball curry instead it is vegetarian using paneer as a substitute. It goes well with naan, tandori roti and zeera rice.

Cooking time: 45 minutes.                                        Serve: 4-5

Ingredients:

Kofta:

• 100 gms. Paneer


• 5 medium Potatoes


• 20 gms. Cashew-nuts crushed


• 20 gms. Raisins soaked


• 4-5 Green chillies chopped fine


• 2 slice of bread soaked in water


• 1 tsp. Coriander chopped


• 1/2 tsp. Cumin seeds


• salt to taste

Gravy:

• 125 gms. Fresh cream


• 150 ml. Milk


• 50 gms. Cashew-nuts


• 3 tsp. White pepper powder.


• 1 1/2 tsp. Sugar


• 2 tsp. Grated ginger


• 1/4 tsp. Nutmeg powder


• 1 tsp. Garlic crushed


• 1" Cinnamon


• 6 Cloves


• 6 Cardamoms


• 3 tbsp. Ghee or clarified butter


• salt to taste

Garnish:

• 1 tbsp. Grated cheese or paneer


• 1 tbsp. Chopped coriander

Method:

for Koftas

1. Boil the potatoes, peel and mash them.


2. Mix together all the ingredients except raisins and cashews.


3. Take a small ball sized dough in hand.


4. Flatten. Place pinch of crushed  cashews and raisins in the center and shape into a ball.


5. Repeat for remaining dough. Keep aside.


6. Deep fry the koftas in oil and take out on kitchen napkin.

Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.


2. Dry grind and keep aside. Wet grind all the other gravy ingredients, except ghee, to a paste.


3. Heat ghee in a pan, add powdered spices and fry for 5-10 seconds.


4. Add Gravy paste and fry further for 5-7 minutes stirring well.


5. Add 2 cups water and simmer on low heat for 15 minutes.


6. To serve place warm koftas in a casserole.


7. Pour boiling hot gravy on the koftas.


8. Garnish with grated cheese and chopped coriander.


9. Serve hot with naan or parathas.