Malai Kofta

Malai Kofta is a north Indian speciality and is the vegetarian version of the famous Kofta (Meatball) curries. Malai refers to Cream and the Kofta are deep fried veggie balls. Together they blend in a creamy Indian saucy curry which will delight your taste buds.    Malai Kofta is an authentic part of Moghlai cuisine and it is served in restaurants around the world. Malai Kofta is a delicious, creamy, savoury dish of Moghlai origin.

Ingredients ::

 for Kofta :

• 50 gms. .................... khoya
• 50 gms. .................... paneer
• 5 medium ................. potatoes
• 20 gms. .................... cashewnuts
• 20 gms. .................... raisins
• 4-5 .......................... green chillies chopped fine
• 1/2 teaspon .............. ginger grated
• 1 teaspon ................. coriander chopped
• 1/2 ........................... teaspon cumin seeds
• salt to taste

for Gravy :

• 125 gms. ....................... cream
• 75 gms. ......................... khoya or paneer
• 150 ml. ......................... milk
• 50 gms. ........................ cashewnuts
• 3 teaspon ..................... white pepper powder.
• 2 1/2 teaspon ............... sugar
• 2 teaspon ..................... grated ginger
• 1/4 teaspon .................. nutmeg powder
• 1/2 teaspon .................. turmeric powder
• 1 teaspon ..................... garlic crushed
• 1" ................................ cinnamon
• 6 ................................. cloves
• 6 ................................. cardamoms
• 3 tbsp. ........................ ghee
• salt to taste

for Garnish :

• 1 tbsp. ..................... grated cheese or paneer
• 1 tbsp. ..................... chopped coriander 

Directions ::

Koftas :

1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.
6. Deep Fry the Koftas. 

Gravy :

1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Gently add the koftas.

Garnish with grated cheese and chopped coriander.