Malai Kofta

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Malai Kofta – the buttery goodness of deep fried paneer/ricotta cheese balls in a smooth and creamy and rich gravy.  This is one of the dishes that makes your friends go “did you make this at home?” and  with their  eyes wide in disbelief !  And I say,” No I didn’t”, he did.  And then its all they can do to keep their eyes from popping out! LOVE that feeling!

This recipe of Malai kofta is again developed by my very talented hubz , just like his famous Spartan egg Bhurji and his incredible Gulab Jamuns.  I have been told many times that I am lucky that I have a husband who loves to cook and helps out in the kitchen.  All I can say is,  I am blessed and I am thankful!

This is going to be on my menu for Diwali and this time I will be cooking it.  Nothing like treating him with his favorite dish on a day that you are feeling especially thankful.

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Malai Kofta

Servings 6 servings

Ingredients

  • 1 C boiled and mashed potatoes
  • 1 C grated Paneer substitute with ricotta cheese for a creamier kofta
  • 1 tbs whole wheat flour
  • 1 tbs finely chopped green chilli
  • salt to taste
  • ½ C plain bread crumbs
  • ½ C Cashew powder
  • 1 tbs raisins chopped
  • 1 tsp oil if needed to bind the kofta together
  • Oil for frying

For the Masala Gravy

  • 2 Tbs oil
  • ½ tsp cumin seeds
  • 3 C thinly sliced onions
  • ½ inch cinnamon stick
  • 3 cloves
  • ¼ tsp black pepper
  • 2 generous Tbs of ginger garlic paste
  • ¼ tsp turmeric
  • Powder of 1 green cardamom
  • ½ C chopped tomatoes
  • ½ tsp garam masala
  • 3-4 Tbs whipping cream
  • Cilantro and cashews for garnishing
  • Salt to taste

Instructions

Make the Kofta

  1. Mix the potatoes, paneer, flour, green chilli, salt, bread crumbs, raisins and cashew powder. Add in the oil if the mixture feels dry.
  2. Knead the mixture for a bit and then divide into equal size balls (about 14- 16)
  3. Heat oil for frying and fry the kofta a few at a time, until browned on all sides.
  4. Remove from oil with a slotted spoon and place them on a wire mesh to let drain excess oil.

Make the Masala

  1. Heat about 2 Tbs of oil in a deep pan and add cumin and let them splutter
  2. Now add the onions and let them cook until pale and the edges start to brown
  3. Add the ginger garlic paste and let it cook until fragrant.
  4. Add in the tomatoes and the rest of the spices and cook until oil separates
  5. Now with a hand blender or a mixer, blend this spice, onion, tomato mix until smooth. You may need to add ¼ to ½ C water at this stage to enable the blending.
  6. Return to heat and let the mixture come to a boil.

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