Malai Kofta is a rich savoury curry/gravy from the Moghlai origin.Koftas made and added to a rich tomato cream base sauce which serves as a great side dish for rotis or even pulaos.
To make Kofta
Potatos- 2 (Boiled and Mashed)
Vegetables (Carrots, Beans, Cauliflower, green peas, sweet corn etc) – 1 1/2 cup (Cooked)
Grated paneer/ cheese – 1 cup
Bread slice – 1 (Soaked in water)
Bread crumbs – 1/2 packet or as needed
Chilli Powder -1 tsp
Garam masala – 1 tsp
Lemon juice – 1/2 tsp
Salt – 1 tsp or as needed
Oil – for frying
Green Chilli – 1 (Cut into small pieces)
Onions – 2 or 3 (pureed)
Tomatoes – 4 or 5 (pureed)
Ginger Garlic green chilly paste – 2 tblsp
Cashews – 4-5 (powdered)
Chilli Powder – 1 tsp
Corriander, Cumin powder – 2 tsp
Garam masala – 1/2 tsp
Butter – 1 tbsp
Thick Cream – 3/4 cup
Salt – to taste
Cilantro – for garnish
1.Cook Potatoes in cooker, grate or mash it and keep aside.
2.Grate/ Shred the veggies, boil it, drain the excess water and keep aside.
(Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying. A simpler way is to microwave the veggies without water for 7-8 minutes)
3.Blend the onions and tomatoes seperately and keep aside
4.Soak one bread slice in 1/4 cup of water, squeeze it and shred it.
5.Grind the ginger, garlic and green chilli together and keep it ready.
To make Kofta
1. Take a mixing bowl and mix the boiled and grated potatoes, veggies, crumbled paneer, shreded bread slice and minced green chillies.
2. Add chilli powder, garam masala and salt. Add the lemon juice and mix everything together. Taste the mixture and adjust the seasonings if needed.
3. Add some bread crumbs to the mixture if it is moist. Koftas will break off while frying if it is moist.
(Tip :- You can also add some cooked rice instead of bread crumbs to make solid balls.)
4. Make kofta balls and roll over the bread crumbs. You can even make oval shaped koftas.
5. Fry the balls in oil and put in paper towel.
To make Gravy
1. Heat butter/oil in a pan and saute the blended onions for a while until light brown
2. Add ginger-garlic-green chilly paste and saute it.
3. Add tomato puree and saute until everything is blended and oil oozes out of the gravy.
4. Now add chilli powder, corriander powder, garam masala, salt and saute.
5. Add water as needed. (Add little corn flour mixed in hot water to the gravy if you want a thicker gravy).
6. Taste and check whether the gravy has enough salt and little sweetish. (Add little sugar if you want it little more sweeter)
7. Next add butter, heavy cream and cashew powder to the gravy. Simmer for 5-7 minutes and switch off.
8. Arrange the kofta balls in a flat pan and pour the gravy over it just before serving.
9. Garnish with fresh heavy cream, cheddar cheese or coriander leaves.
This gravy goes excellently with naan and jeera pulav.
It can also be served with other rotis and other pulav varieties.