Malai kofta is one of the most ordered curry in restaurants and is really a popular dish among the masses. This is one such curry which can alone be accompanied with roti, lachcha parantha,naan etc. In malai kofta curry the crispy paneer-potato koftas are cooked in rich, creamy and mildly sweet gravy made with onions and tomatoes. The gravy is very rich and contains the paste of cashew nuts and topped with cream or beaten malai.
The recipe is simple yet time taking. The preparation of koftas requires little bit of technique as they must neither be hard and nor be very soft.
Paneer/cottage cheese: 200 gms
Boiled potatoes: 3 medium sized
Semolina/suji: 2 tbsp
Cornflour: 1/2 cup
Kasuri methi: 1 tbsp
Pudina powder: 1 tsp
Red chili powder: 1 tsp
Haldi powder: 1/2 tsp
Garam masala powder: 1/2 tsp
Salt: 1 tsp
Oil: for frying
Tomatoes: 5 medium sized
Onions: 5 medium sized
Ginger: 1 tsp
Onion powder: 1 tbsp
Garlic powder: 1/2 tbsp
Milk: 2 cups
Malai: 2 tbsp
Preparation of koftas—
1. Grate paneer and potatoes with a fine grater.
2. Add all the spices to the above mixture.
3. Make a soft dough. Check the seasoning.
4. Add suji and cornflour to the above dough and mix well.
5. Make a smooth dough and keep it aside.
6. Pinch small balls from the dough and make small balls and deep fry them until turns golden brown.
Preparation of curry—
1. Peel tomatoes and dice them into pieces.
2. Dice onions and boil them in water until they softens up. Add grated ginger too.
3. Meanwhile, heat 1/2 tbsp ghee in a wok and splutter bay leaf, elaichi and cloves to it. Keep it aside.
4. Dry roast cashews in a pan for 2-3 minutes.
5. Now cool the boiled onion and tomato mixture and grind them to a fine paste.
6. While grinding add cashews so that a smooth paste comes out. Add little milk while grinding.
7. Heat ghee in wok and add the puree to it.
8. Add coriander powder, red chili powder, white pepper powder and salt to it and let it cook until the puree releases ghee on the surface.
9. Now add little milk to the gravy and stir nicely.
10. Add the koftas to the gravy and add remaining milk to the gravy. Cover with a lid and cook for 3-4 minutes until the koftas softens up a little bit.
11. Now add the flavored ghee which was made by adding the spices in step 3.
12. Beat the malai to a creamy texture.
13. Add the malai to the malai kofta and serve hot with phulkas or paranthas.