Malai Kofta By Puja_c

by puja_c

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Malai kofta is a potato and paneer kofta curry (besan coated dumplings) simmered in a rich and spicy tomato based gravy. Enjoy cooking this vegetable specialty, malai kofta using this easy to prepare tasty malai kofta recipe.

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Malai Kofta By Puja_c recipe - How to make Malai Kofta By Puja_c

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Preparation Time: 20 mins Cooking Time: 35 mins Total Time: 55 mins 5Makes 5 servings
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Ingredients

For The Koftas
1 cup paneer (cottage cheese)
1 tbsp cream
2 raw bananas , peeled , boiled and mashed
15 to 20 cashewnuts (kaju)
10 to 12 raisins (kismis) , soaked in cold water for 10 minutes
1 tsp chirongi nuts (charoli)
2 tbsp plain flour (maida)
1 slit green chilli , finely chopped
1/2 tsp dried ginger (soonth) powder
salt to taste
oil to deep fry

For The Curry
1/2 cup paneer (cottage cheese)
1/2 cup thick cream
1/4 cup fresh thick curds (dahi) , beaten
1 tbsp butter
1/2 cup tomato puree
1/2 cup finely shredded cabbage
1/2 cup milk
1 tbsp oil
1 tbsp plain flour (maida)
1 tsp chirongi nuts (charoli)
2 cloves (laung / lavang)
1 cardamom (elaichi)
1" stick of cinnamon (dalchini)
2 to 3 peppercorns (kalimirch)
3 tsp dry red chilli flakes (paprika)
1/2 garam masala powder
salt to taste
1/2 tsp sugar
1 bayleaf (tejpatta) , broken into 4 pieces
1/4 cup finely chopped cabbage

For Garnishing
1/4 cup grated paneer (cottage cheese)
4 to 5 fresh rose petals

Method

For the koftas

Squeeze out water from raisins and combine with cashews, charoli seeds, malai in a small bowl and mix well. Keep aside.
Combine the bananas, ginger, chilli, salt, plain flour and paneer and mix well.
Divide the mixture into 10 equal portions and shape them into small round balls.
Make a thumb like depression at the centre, place a little dryfruit mixture inside and re-shape ball to cover filling from all sides.
Chill them in fridge for 10-15 minutes.
Heat the oil in a kadhai and deep fry till they turn golden brown and crisp from all the sides.
Drain on an absorbent paper and keep aside.

For the curry

Combine the paneer and curds, mix well and keep aside.
Heat a pan and dry roast the plain flour till it turns light pink.
Remove form the flame and keep aside.
Heat the oil in a kadhai and add the dry spices and cabbage and saute till the cabbage turns sift.
Add the tomato puree, dry masalas, salt, sugar, mix well and bring to a boil.
Add the curd paneer paste, mix well and simmer for 5 minutes.
Add the roasted flour, dissolved in 1/4 cup water and mix well.
Add the malai, stir till whiteness dissolves.
Simmer till gravy is thick.
Just before serving, add koftas and garnish with grated paneer and rose petals.
Serve hot with roti, naan, kulchas or even bread.