Malai Kofta was in my to-do list for such a long time now. I tasted it twice or thrice in restaurants. I was hunting for the recipe of this mughlai delicacy. When Nupur from UK Rasoi announced this as the challenge for Divya's SNC challenge, I decided to make it. But being busy with an active toddler and full- time job, I couldn't make it on time. Yet, I gave it a try last weekend and it came out really well. I served it with spinach paratha and I reserved some Koftas for Happy without soaking in gravy. Thanks Nupur for the lovely recipe and we really loved it. Let's go for the recipe:
Ingredients:For the Koftas:
Potato - 2
Paneer - 100 grams
Corn flour - 2 tbsp
Garam Masala - 1/2 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt - as required
For the Gravy:
Tomato Puree - from 2 tomato
Big Onion - 1
Ginger - 1 inch
Garlic - 3 cloves
Cashew nuts - 10
Milk - 1/4 cup (to soak cashews)
Milk or Fresh cream - 1/2 Cup
Whole spices - ( Cinnamon - 1/2 inch, Cardamom - 1,Bay leaf - 1, Fennel seeds - 1/2 tsp, Cloves - 2, Khus Khus - 1/2 tsp)
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Coriander leaves - few
Kasthuri Methi - 1 tbsp
Oil - 2 tbsp
Salt - as required
Method:
1. Boil the potato until it is soft. Soak the cashews in milk and grind it to a smooth paste along with the milk.
2. Peel the skin of the potato and grate it finely. Puree the tomato and chop the onion. Grate the paneer as well. In a wide bowl, mix the grated paneer and grated potato. Along with this add the garam masala powder, red chilli powder,corn flour and required salt.
3. Form it to a smooth dough and make small balls out of it. If required, at this stage you can roll the koftas in corn flour. Then deep fry the balls in oil.
4. Remove it from oil and drain it in tissue paper. In a pan, add some oil and allow the whole spices to crackle. Along with this add the onion and saute it until it turns golden brown.
5. Allow the onion mixture to cool and grind it to a smooth paste. Now in the same pan, add the ground onion, pureed tomato and bring it to boil. Add required water for the gravy. Add coriander powder, chilli powder,turmeric powder at this stage. Let it boil in simmering flame.
6. Finally add the cashew paste and milk or cream cream to the gravy. Switch off the flame when it starts bubbling.
7. Add the koftas to the gravy while serving and garnish it with coriander leaves. Serve it with flatbread or pulao.
Points to remember:
- You can sprinkle dry kasthuri methi before switching off the flame.
- Milk or cream should be in room temperature to avoid the gravy from curdling.
- You can skip cream and cashew. if you think the gravy is very rich and heavy.
- Adding food color gives the restaurant style koftas look, I skipped it.
Happy's Cook - Divya
Such a neat tutorial,just seeing the ics recipe is explained :)
ReplyDeleteVery perfectly documented malai kofta. Looks really scrumptious!
ReplyDeleteVery clearly explained dear. Kofta looks absolutely yumm..
ReplyDeleteOmg, wat a rich looking super creamy malai kofta..Irresistible.
ReplyDeleteNice step by step recipe....... Koftas looks tasty!!
ReplyDeleteVery creamy and tasty koftas..yum yummy !!
ReplyDeleteNeat presentation with stepwise pictures, good one Divya!
ReplyDeleteNeat presentation with step wise pics, Good one Divya!
ReplyDeleteso creamy and tasty
ReplyDeleteVery creamy yummy malai koftha
ReplyDelete