Malai kofta recipe. Rich and creamy Indian side dish with potatoes, panner and fresh cream.
Course: Side Dish
2large potatoesboiled and peeled
Oil for deep frying
For malai kofta curry
1large onionground to a paste
2large tomatoesground to puree
10-12cashewssoaked and ground to paste
1teaspoongaram masala powder
1teaspoonminced ginger garlic
Boil, peel and mash the potatoes very well. Take the mashed potatoes in a mixing bowl. Add grated paneer. Add chopped green chillies and cilantro leaves. Next add corn flour, salt and mix well. Make a dough like mixture.
heat oil for deep frying. Divide the potato mixture into 10 small balls.
Slide 2-3 balls in hot oil at a time. Deep fry until golden brown. Drain and set aside.
In a pan heat 2 tablespoons oil. Add bay leaf and cardamom. Saute well.
Add onion paste and mix well. Saute well till the raw smell goes off.
Add crushed ginger garlic. Saute well. Add green chilies and fry well.
next add the tomato puree and saute well. Saute till the tomato is cooked well.
Add 1 cup water and bring to a boil
Add spice powders and salt. Mix well and cook in open pan for 10-12 minutes.
Add cashew paste and mix well. Cook till the gravy thickens.
Add fresh cream and simmer for 2-3 minutes. remove from flame.
To serve malai kofta, arrange the prepared the kofta in a plate. Pour the gravy over it and serve immediately.
1. You can leave out paneer in koftas if you wish 2. You can use blanched almonds instead of cashews