MALAI KOFTA
During our visits to the restaurant , we might be highly impressed by the way the food items are presented there . In the process , sometimes we happen to think that one may not be able to prepare those items at home .
One such item is “ MALAI KOFTA “
If you talk about the basic ingredients , they are just two . But the secret is the GRAVY , which is presented with it !
Let us make “MALAI KOFTA “ today !
Ingredients –
For Kofta — You may get around 20 pieces depending upon the size you choose
2 medium or 1 big boiled potato ( Grated )
75–100 gms of paneer ( Cottage cheese ) ( Grated )
1 tablespoon of cornflour
Cashew nuts – small pieces
Salt & Chilli Powder , as per required
Oil for frying
For gravy
1 Tablespoon –Shah Jeera ,
4-5 Small Ilaichi ( Cardamom )
4-5 Lavang ( Clove )
2 one inch pieces of Dalchini ( Cinnamon )
3-4 Dry Red Chillies – 2-3 Tej Patta ( Bay leaves )
8 – 10 Cashew nut – cut into pieces
3 -Medium sized Onions ( Finely chopped )
4 Tomatoes ( Finely chopped )
4-5 Garlic pods ( Well crushed)
1piece of ginger – about 1 inch ( Cut into pieces )
1 tablespoon Garam Masala
1 Tablespoon Dhania ( Coriander) Powder
1 Teaspoon Jeera powder
Salt -As per requirement
½ Teaspoon Haldi ( Turmeric) powder
2 Tablespoon Oil
1 Teaspoon – Ghee
For Garnishing
One third of a cup of Coriander leaves , finely chopped .
2 Tablespoon of fresh Cream
Method
First we will start with the preparation of the gravy , because the cooking part will be first and then only , there will be grinding . So it needs to come to room temperature , before we grind it .
Heat a Kadahi. Pour the oil and add the ghee also . Once heated , put the bay leaves and all the spices and stir. Add ginger and garlic and after it the cashew pieces . As the cashew will start to change color , add the onions. As the onion becomes translucent add the chopped tomatoes and stir . Now add salt and turmeric powder and stir .Add Garam Masala , Dhania Powder and Jeera powder to it. Stir well and put off the flame .
Mix the grated Paneer and boiled potatoes . Add salt , chilli powder and cornflour and mix well. Here I would like to mention something . Paneer is something which can not take much salt . So you need to be very careful with the quantity of salt , while adding to “ Koftas “ . Take a small portion and start making a ball out of it . you need to make it as tight as possible , in order to save it from breaking , when it is put in the hot oil .Insert the cashew piece and make the ball again . Prepare all the balls.
Now heat the oil in a Kadahi or frying pan. When the oil becomes hot , put four or five balls into the oil. If you put many at a go , you have all chances of balls getting stuck together and while turning they might break too . Bring the flame to medium and very gently keep turning the balls . Once all of them become dark golden, take them out and spread them over a kitchen towel. Fry all the balls . Now the “ Koftas” are ready
.
By this time the cooked items for gravy must have cooled down . Take out the bay leaves , as they do not require grinding . Keep them aside . Grind the other ingredients to a smooth paste .
Heat the pan again . Add water to the ground paste and pour it into the pan . Make the gravy by adding water , till it comes to the consistency as you want it to be . Add the bay leaves to the gravy . When it starts to boil, put off the flame . Garnish with the chopped coriander leaves and fresh cream
Serving – arrange the “ Koftas “ in the bowl and pour the gravy over
Enjoy “ MALAI KOFTA” with , Chapati , Paratha or Puris
P S– You may increase or decrease the Dry red chillies as per your taste .
Suswaad- Lalita Ki Rasoi Se 