Malai Kofta

Ingredients used in Malai Kofta:

•  Oil – to fry.
•  Cumin powder – 1 tablespoon.
•  Ginger garlic paste – 1 tablespoons.
•  Garam masala – 1 slice.
•  Cream – 1/2 cup.
•  Coriander powder – 1 tablespoon.
•  Coriander leaves (chopped) – 1/4 bunch.
•  Green chilli (chopped) – 3 numbers.
•  Onion (chopped) – 2 numbers.
•  Paneer (grated) – 1 cup.
•  Red chilli powder – 1 tablespoon.
•  Salt – to taste.
•  Turmeric powder – 1 pinch.
•  Shahi jeera – 1 teaspoon.
•  Mix vegetable (grated) – 1 cup.
•  Potato (grated boiled ) – 1 cup.
•  Nuts – 20 grams.
•  Tomato – 2 numbers.

Method:

• Mash the potatoes, mixed vegetables, paneer, and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up) Season with salt.
• Make this dough into balls and put 1/2 a tsp of the nuts and mix in the centre of each ball. Roll into perfect rounds. Coat it with some cornflour or all-purpose flour.
• Heat the oil and deep fry the koftas on a medium flame till pale golden colour.
• Drain on paper towels and keep aside.

For the gravy:

• first, heat the 2 tbsp of oil in a deep pan and fry the onions until light brown.
• Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.
• Heat oil in a pan, add black cumin.
• Put this paste back into the pan and fry till the oil begins to separate from the masala.
• Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
• Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
• Add cream, If you don’t have cream add little milk and mix fast without curdling and add finely grated paneer that will give good creamy texture.
• Gently add the koftas to this sauce/gravy and stop cooking.
• Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.