Tuesday, 8 November 2011

Malai Kofta

This is a dish which will make anyone drool. The yummy, soft koftas dipped in a rich gravy is mouth watering-ly good. I have been making this for many years now and have perfected a fool proof recipe to get soft koftas.

Koftas are balls made of vegetables or meat and are deep fried. Malai is cream and is usually used to garnish the dish at the end. This dish is usually made when guests visit, or for celebration. But I say, make it on a whim, and it'll come out great!
They can be eaten with a mild rice variety or rotis.
So here is the recipe:


For the Kofta:
1.100gms Paneer or Potatos
2. A slice of bread
3. Vegetables like carrots, cauliflower, beans (scraped)- half a cup
4. A pinch of soda
5. Green chillies (chopped)-1
6. 4 tablespoons Maida (refined flour) for binding
7. Coriander
8. Raisins- a few
9. Salt to taste
10. Oil for frying

For Garnish:
  A teaspoon of fresh cream and and fried cashew nuts.

For the gravy:
1. 4 large tomatos- pureed
2. 1 tablespoons fresh cream
3.1 teaspoon red chilli powder.
4. Salt to taste

For the Paste (To be ground):
1. 2 tablespoons freshly grated coconut
2. Garlic-2 cloves
3. 1 green chilly
4. 1 red chilly
5. 2 teaspoons coriander seeds
6. 1 teaspoon cumin seeds
7. 2 teaspoons khas-khas.
8. 1 piece ginger

OPTIONAL- 1 cup green peas

1. Mix the ingredients required for the koftas in a bowl.
2. Shape them into medium sized balls, cover them (otherwise they will dry) and put them in the fridge for around 10 minutes.
3. Mix all the ingredients for the paste and grind it to a smooth consistency.
4. Cook the peas and keep it aside.
5. In a kadhai, add a tsp of oil, and add the paste into it and cook till the rawness disappears.
6. Add the tomato puree, the fresh cream, salt, red chilli poder and a pinch of sugar and cook for 10-20 minutes on a medium flame.Add the cooked peas at the very end. The gravy is done.
7.Now,deep fry the koftas till golden brown on medium flame. DO NOT cook on high flame otherwise the koftas will break.

Just before Serving- Add the fried koftas into the gravy. Decorate with fresh cream and fried cashewnuts and fresh coriander leaves.

Handy Tip: If the koftas seem to break in the oil, add a tbsp of cornflour to the next batch

Voila! Your Malai Kofta is ready to be devoured! :-)

PS: Pardon the poor quality of the photo. I am very new to this. :-)

I'm linking this to Let's Cook Mughlai Cuisine and 'ONLY'- CURRIES and Pari's Foodelicious