Malai Kofta classic dish of Mogul origin is a rich, decadent dish usually prepared during special occasions. Deep fried vegetable and paneer balls are prepared and simmered in a special creamy sauce/curry and served along with rice and rotis /Naans (Indian flat bread).
Ordering and enjoying at restaurant is straight forward and an easy thing to do. But preparing this at home is totally different. It is tedious and labor intensive, but when done the right way the results are worth the effort. I have learnt over the years that the trick to make the curry is to make it rich and creamy and infuse it with the correct spices. Also it is necessary to go easy handed with oil while making the curry.
1 1/4 cup boiled and grated potatoes
1 cup grated paneer
1 finely chopped green chili
1/4 tbsp red chili powder
4 tbsp corn starch
1 tbsp AP flour
1 tbsp chopped almonds
1 tbsp raisins
2 tbsp finely chopped coriander leaves
1 small grated carrot
salt to taste
For the Gravy :
3 tbsp oil
1 large white onion (puree)
1/4 cup tomato puree
ginger garlic and green chili paste 2 tsp
1 tsp coriander powder , turmeric powder , red chili powder
3/4 tsp garam masala powder
salt to taste
pinch of kasoori methi
Honey 1/2 tsp (if not then sugar will do)
Hing - pinch
1 cup fat free (regular) Evaporated milk
Few almonds to garnish
In a bowl, take potato, paneer, salt, carrot, red chili powder, green chili and cilantro . Mix, add in cornstarch and AP flour and make a dough. Apply oil in your hands and make small balls. At this stage you can decide if you want healthier koftas you can bake it in oven or fry it in pan. Just make sure it's red from all side.Keep it aside.
In a non stick pan , add oil in it. Add Hing and onion puree in it.
Cook it till it changes its color, add turmeric powder and salt in it. Mix it.
Add ginger garlic green chili paste, coriander powder and red chili powder and garam masala , crushed kasoori methi along with tomato puree.
Cook it till oil floats on top.
Add the evaporated milk and cook it for 5 minutes, As per your taste, you can thin it out or thick it out adding more or less milk. Remove from heat.
When ready to eat, place the koftas in serving dish and pour hot gravy on top of it. Garnish with almonds chips and served it with roti, naan or jeera rice.
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