Malai Kofta Curry

I have this childhood memory of going to the Collegian restaurant with my parents and nicely place the napkin on my lap acting like a grown up and ordering my own food and enjoying our dinner together...But what i remember most from those days is the Malai Kofta...Every time we went there, i would order Malai Koftas. But sadly the restaurant closed down and i could not find that amazing taste of Malai Koftas anywhere else even at the reopened Collegian...

But then i bought this book from Neeta Mehta and in that i found the recipe of Malai Kofta (or rather i bought the book because it has the recipe of Malai kofta :) oh and BTW of Jalebi also) and i made Malai Kofta following the recipe (well almost!!!) and we found it delicious!!!! But i was not completely satisfied, so i decided to make a few changes suggested by hubby and do things the way i do for the Shaahi Paneer recipe...And Viola, i found the perfect taste!!!!

My only problem with this recipe is that i have to stop myself and my family from "tasting" the gravy and kofta before the actual meal, and believe me it's very difficult to stop!!!!

So without further ado, here is the perfect Malai Kofta Recipe....

Yummy Malai Kofta....

Ingredients:

For gravy

3 Onions peeled and cubed
3 tablespoons fresh cream
2 handfuls of cashews
1 small pinch of saffron strands soaked in warm water
1 teaspoon Garam Masala
1/4 teaspoon Red chili powder
1 big pinch of kasoori methi
1 teaspoon sugar
Salt to taste
2 tablespoon oil
1/4 cup milk

For Koftas

2 Boiled potatoes
100 gm paneer
1 brown bread (white will also do)
Salt to taste
1/2 teaspoon Garam masala
1/4 teaspoon Chili powder
Chaat Masala to taste
Oil for Frying Koftas

For Filling in Kofta

1 small onion, finely cut
5-6 Cashew finely cut
2-3 pinches of finely cut ginger
salt
2-3 pinches garam masala
15 Kishmish (raisin) (Optional)
chaat masala to taste
1 tablespoon oil

Method:

1) For making Gravy, in a mixy (and not in a hand blender, it doesn't give the required smooth texture) take onions, cream and cashew and create a smooth paste. If needed add a little milk.

2) For gravy, in a kadai add oil and then add the paste, stir continuously till the oil separates. Also soak Saffron strands in warm water.

3) Then add Salt, Garam masala, chili powder and sugar, saffron strands and kasoori methi. Mix well.

Gravy for Malai Kofta

4) Add the milk and a little water and mix well. Gravy is ready...

5) Now for the Koftas, in a big plate, mash the boiled potatoes, paneer and the bread nicely together and mix well.

6) To this add salt, garam masala, chaat masala and chili powder and mix well.

7) For the filling in the koftas take a kadai and add oil and the finely onion and ginger. Saute till it turns brown. Then add the finely cut cashew, salt, garam masala and chaat masala. mix well. your filling is ready.

8) Now make balls of kofta (using the potato, paneer mixture), then using your finger make a cavity in the center and fill the prepared filling and Kishmish and seal the ball. Flatten it like a tikki.

9) I made it like Tikki by shallow frying it on the tawa. You can deep fry them, but carefully while deep frying because, the koftas are so soft, they tend to break if handled roughly. And if you are planning to deep fry then it will be advisable to keep the kofta shape round rather then the disc like tikkis.

Koftas....

 Or you can bake/grill the koftas as RM did for her kela koftas. I tried baking, and they were tasty but not very soft, so next time i grill them i will brush them with a little more oil, that should solve the problem.

10) When ready to serve, check the gravy, if it needs to be made thin then add little water to the gravy, mix well and simmer. Take it out in the serving bowl, add the koftas (carefully otherwise they may break). Mix and serve...

Goes well with the tandoori rotis, naan or parathas...Enjoy...

+techie ZM