MALAI KOFTA RECIPE-SIDE DISH FOR ROTI

Malai kofta is a very rich and delicious gravy and normally i don’t make this very often at my home ,but this time i made this for my friends’s familly who joined us for dinner last week. Though i have tried this a few times, this time it was too perfect and confidently i can blog it this time.
Also try out

• Low fat cabbage kofta
• Palak kofta masala

INGREDIENTS:
FOR KOFTAS:

POTATO(BOILED AND GRATED)	1 CUP
PANEER(SCRAMBLED)	1/2 CUP
GREEN CHILLI	2 NO
CORIANDER POWDER	1/2 TSP
REDCHILLI POWDER	1/2 TSP
MAIDA/ALL PURPOSE FLOUR	1 TBLSP
SALT	TO TASTE
OIL	FOR DEEP FRYING

FOR GRAVY:

ONION	2 NO
TOMATO	3 NO
GINGER GARLIC PASTE	1 TSP(OPTIONAL)
REDCHILLI POWDER	1 TSP
CAHEW NUT POWDER	2 TBLSP
CORIANDER POWDER	1/2 TSP
KITCHEN KING MASALA	1/4 TSP
GARAM MASALA	1/4 TSP
WATER	1 CUP
OIL	2 TBLSP
CREAM/MILK	1/2 CUP
CORIANDER LEAVES	FEW TO GARNISH
SALT	TO TASTE

METHOD:

• Mix  the ingredients in the kofta table except oil.
• Make it into small lemon sized balls.

• Heat oil in a kadai and deep fry it in  oil till golden brown and drain in a kitchen towel.
• The texture of the koftas will be very soft.
• This quantity yielded 14 koftas of this size.(see pic below)

• Chop the onions and tomatoes into very pieces.
• In a kadai add oil and add ginger garlic paste(if using) and cook till the raw smell goes and throw in the onions and saute till it turns into a nice golden brown colour.

• Add the tomatoes and saute till it turns mushy.

• Switch off the flame and allow the onion tomato mixture to cool down.
• Grind it into a smooth paste .
• Grind the cashew into a fine powder.
• In a kadai add the ground onion tomato masala and cashew nut powder.I didn’t fry the cashews, just grind it in the mixie to make it a powder.
• Do not grind it for a long time, just quickly powder it , otherwise it will be soggy at it will leave the fat. 
• Add the redchilli powder, coriander powder , garam masala and kitchen king masala to this.

• Mix well and add a cup of water to this.
• Allow this to boil for 4-5 minutes in a low flame.
• Add milk/ cream at this stage.
• I used full cream milk as i didn’t get cream on that day.
• While serving heat up the gravy nicely and add the koftas to this.
• Ganish with coriander leaves.
• Serve with roti/naan/jeera rice.

NOTE:

1. The ratio of potato and paneer should be 1:1/2. If you add too much of paneer them the koftas will break.
2. Alternatively you can make the koftas in the paniyaram pan to avoid deep frying.
3. Instead of adding cream you can mix 2 tblsp of scrambled paneer with 1/2 cup of full cream milk in a mixer , and use it . this gives an amazing taste and texture.
4. These koftas stayed in the gravy for 4 hours.