Potato and Paneer koftas in a creamy, rich, mild and lightly sweet gravy.
Potato and paneer balls are deep fried, coated with malai and then added into onion-tomato gravy.
For the kofta:
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100 grams paneer (cottage cheese) - grated
2 medium size potatoes - boiled, peeled and grated
1/4 teaspoon red chili powder
1 tablespoon cornflour (corn starch)
1/2 teaspoon garam masala powder
1/2 tablespoon milk powder OR khoya (dried evaporated milk solids)
salt as required
For the gravy:
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½ cup onion paste (2 medium onion)
1 cup tomato puree (2 large tomatoes )
12 to 15 cashews soaked in warm water for 30 minutes and then blended to a smooth paste
¼ teaspoon turmeric powder
¾ teaspoon red chili powder
1 inch ginger + 4 to 5 garlic clove- made in to a fine paste
¼ teaspoon garam masala
2 cups water
1 teaspoon kasuri methi (dry fenugreek leaves)
Salt as required
Sugar as required (optional)
Oil for shallow or deep frying the koftas
Whole spices/garam masala
1 bay leaf
1 inch cinnamon
2 to 3 cardamom
A pinch of mace
2 to 3 cloves
For garnish:
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1 tablespoon grated paneer (cottage cheese)
1 or 2 tablespoon cream
A few chopped coriander leaves
Cooking Method :
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Mix all the ingredients mentioned under kofta ingredient list except oil in a bowl.
Make medium sized balls and fry the koftas in medium hot oil till golden.
Keep aside.
Remove extra oil from the same pan and keep about 2 tbsp oil.
Add all the whole spices and fry till the oil becomes fragrant.
First add the onion paste and brown it.
Now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
Add the tomato puree and saute for 2-3 minutes.
Add the turmeric powder, red chili powder, garam masala powder and cashew paste.
Stir and saute till the oil starts to leave the sides of the masala paste. add water and stir.
Simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.
Add crushed kasuri methi leaves and salt.
You can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more.
Add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
Garnish the malai kofta with some cream, grated paneer and coriander leaves.
serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.
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