Malai Kofta

This is one dish that I always ordered when we went out dining back in India. We knew which restaurants served good Malai Kofta and we would always go to those only because if this dish is good there, then other dishes ought to be good. I never thought I could make restaurant style Malai Koftas at home. Then I came across this recipe and gave it a shot. I made a lot of changes based on my experience, and it turned out amazing. I agree it takes time to make this one, but once in a while its worth it.

Preparation Time: 25-30 min Cooking Time: 40-45 min Serves: 4-5 (makes 12 Koftas) Ingredients: For Koftas 1 cup/200 gms Paneer, grated 2 Potatoes, boiled and mashed 1/2 cup Green Peas 1 Carrot, grated 1 tsp Amchur / dry mango powder 1/2 tsp Garam Masala 1 tsp Kitchen King Masala 2 tblsp Corn Flour - for binding 1 slice bread crumbs - for binding 1 tblsp Cashews, chopped into small pieces - optional 1 tblsp Raisins - optional Oil for deep frying Salt to taste For Gravy Onion Paste 1 large Onion, chopped into 4 1 tblsp Cashews 1 inch ginger 3-4 Garlic Cloves 1 tsp Jeera 1 inch Cinnamon Stick 2 Cloves 2 Green Cardamon 1 Bay Leaf Tomato Paste 2-3 Tomatoes, chopped into 4

2-3 Tomatoes, chopped into 4 1 tsp Garam Masala 2 tsp Kitchen King Masala 1 1/2 tsp Coriander/Cilantro Powder 1 tsp Red Chilli Powder 1/2 tsp Turmeric Powder 1 cup Fresh or Whipping Cream 1 tbsp Oil/Ghee Salt to taste 2 tbsp Coriander Leaves, finely chopped - for Garnish

Method: Make Koftas

1. Mix all ingredients under Koftas well. 2. Make small oval balls with this mixture. Press it tight so that they don't disintegrate when deep frying. 3. Deep fry these balls on low-medium heat till golden brown. Put 1 ball first to check if it breaks apart. If it does, you need to add more corn flour/bread crumbs. Ideally if you use the amounts mentioned above, it wouldn't break. 4. Transfer fried koftas onto a paper towel to drain excess oil. 5. Koftas are ready.

Make Gravy

1. Make onion and tomato pastes. 2. Heat oil/ghee in a pan and fry the onion paste for 5-7 min. 3. Add tomato paste and fry for another 5-7 min till the ghee separates. 4. Add salt, cream and 1/2 the coriander leaves and let it cook for another 5 min. If the gravy is thick add whole milk slowly till desired consistency is achieved.

Serve When serving, place koftas in the serving tray, pour hot gravy over the koftas. Garnish with remaining coriander leaves and a little cream. Serve with paranthas / naan / kulcha.

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