Malai Kofta

Serves: 6

Ingredients:

Bay Leaf – 1
Cinnamon – 1 inch long piece
Cloves – 5
Cumin Seeds – 1/2 tablespoon
Cardamom pods – 5
Peppercorns – 10
Onions – 3
Cashew Nuts – 1/2 cup
Tomatoes – 3
Ginger, minced – 1 tablespoon
Garlic, minced – 1 tablespoon
Red Chili Powder – 2 teaspoons
Coriander Seeds Powder – 1 tablespoon
Turmeric Powder – 1/4 teaspoon
Sugar – 2 teaspoons
Garam Masala Powder – 2 teaspoons
Salt to taste
Ghee/Clarified Butter – 2 + 2 tablespoons
Fresh Cream – 1/4 cup

For Koftas:

Boiled Potatoes, mashed – 1/2 cup
Paneer, grated – 1 cup
Khoya/Khova – 1/4 cup
Corn Flour – 1 1/2 tablespoons
Peppercorns, finely ground – 1 teaspoon
Ginger, minced – 1 teaspoon
Baking Soda – a pinch
Salt – to taste
Cashew nuts – 10
Raisins – 10
Green Chili – 1
Coriander Leaves – 2
Oil for deep frying

For  Garnishing:

Coriander Leaves

Method:

Preparing Gravy:

1. Slice the onions and chop the tomatoes.
2. Heat 2 tablespoons of ghee in a pan.
3. Add bay leaf and saute for 10 seconds until it turns slightly brown and crisp.
4. Now add cinnamon, cloves, pepper corns, cumin seeds and cardamom pods. Saute until the cumin seeds turn slightly brown.
5. Add onion slices and saute until they turn translucent. Do not let the onions brown.
6. Now add cashew nuts and roast them for half a minute.
7. Add chopped tomatoes, red chili powder, coriander seeds powder, turmeric powder, garam masala powder, sugar and salt. Saute until tomatoes are soft. Add 1/4 cup of water and cook for a minute. Turn off the heat. Once cooled, blend into smooth puree. Strain the mixture through a sieve to remove any chunks; you need the gravy to be smooth and velvety. Keep aside.
8. Heat 2 tablespoons ghee in a pan. Add salt and red chili powder, saute for 3 seconds. Add the onion and tomato puree. Adjust the consistency by adding 1/4 cup of water. This gravy should neither be too thick nor runny. Cook on medium flame for 5 minutes.
9. Add fresh cream, continue to cook on low flame for 5 to 7 minutes. Turn off the flame, the gravy is now ready.

1. Chop cashew nuts and raisins into small bits.
2. Finely chop the green chili and coriander leaves.
3. Take grated boiled potato, paneer and khova in a mixing bowl.
4. Add minced ginger and freshly ground pepper corns. Mix thoroughly until you get a smooth mixture.
5. Now add corn flour, salt and baking soda. Mix until well combined. Divide the mixture into 10 to 12 equal sized portions.
6. In another small bowl, take chopped cashew nuts and raisins, chopped coriander leaves and green chili. Add a large lemon sized portion of the potato and paneer mixture. Mix well and divide into 10 to 12 (same number as in Step 10) portions.
7. Take a portion of the potato and paneer mixture, flatten it slightly, place a portion of the prepared stuffing and seal to cover the edges. Roll to form a smooth ball without any cracks. Prepare the remaining balls by stuffing the mixture inside.
8. Heat oil for deep frying. Fry the balls on medium flame until golden brown.

1. Before serving, pour the hot gravy into a serving dish, drizzle some fresh cream, place the koftas on the gravy, sprinkle some chopped coriander leaves. Serve with roti, naan, phulkas or any other bread of your choice.