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how to make malai kofta

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the kofta:
100 gms paneer/cottage cheese, grated
2 medium size potatoes, boiled, peeled and grated
¼ tsp red chili powder/lal mirch powder
1 tbsp cornflour
a pinch or ¼ tsp garam masala
¾ tbsp almond flour or ¾ tbsp milk powder or ¾ tbsp khoya/evaporated milk
salt as required

for the gravy/curry:
½ cup onion paste, about 2 medium to large onions, pureed
1 cup tomato puree, about 2 large tomatoes pureed
¼ cup cashew paste, 12 to 15 cashews soaked in warm water for 30 minutes and then blended to a smooth paste
¼ tsp turmeric powder
¾ tsp red chili powder/lal mirch powder
1 inch ginger/adrak – 4-5 garlic cloves/lahsun – made in to a fine paste in a mortar-pestle
¼ tsp garam masala
2 cups water
1 tsp kasuri methi/dry fenugreek leaves
salt as required
sugar as required (optional)
oil for shallow or deep frying the koftas
whole spices/garam masala
1 bay leaf/tej patta
1 inch cinnamon/dal chini
1 or 2 black cardamom/badi elaichi
2-3 green cardamom/hari elaichi or choti elaichi
a pinch of mace/jayitri
2-3 cloves/laung
for garnish:
1 tbsp grated paneer
1 or 2 tbsp cream
a few chopped coriander leaves/dhania patta
mix all the ingredients mentioned under kofta ingredient list except oil in a bowl.
make medium sized balls and fry the koftas in medium hot oil till golden.
keep aside.
remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
add all the whole spices and fry till the oil becomes fragrant.
first add the onion paste and brown it.
now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
add the tomato puree and saute for 2-3 minutes.
add the turmeric powder, red chili powder, garam masala powder and cashew paste.
stir and saute till the oil starts to leave the sides of the masala paste. add water and stir.
simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.
towards the end add crushed kasuri methi leaves and salt.
you can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more.
add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
garnish the malai kofta with some cream, grated paneer and coriander leaves.
serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.

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