Malai Kofta
Malai Kofta is a popular North Indian Style Gravy Sabzi. Paneer and Potato balls are simmered in a cashew cream rich gravy. The koftas are traditionally deep fried but I have cooked them in an appe or paniyaram pan in less oil. This decadent gravy tastes best with roti, plain parathas or naan.
Servings 3 people
Equipment
- paniyaram or appe pan
Ingredients
- INGREDIENTS FOR GRAVY
- 5 nos. White Onions (Medium Size)
- 4 nos Tomatoes (Ripe and Medium size)
- 20 nos. Cashews
- 1/4 cup Milk (For soaking the cashews)
- 100 ml Cream Read notes
- 1 tsp Kasuri Methi or Dry Methi
- 1 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli powder
- 1 tsp Cumin Seeds or Jeera
- 1 tbsp Ginger Garlic Paste
- 2 tbsp Butter
- 1 tbsp Oil Added to avoid the butter from burning
- 1 tsp Sugar
- 1 cup Water (To adjust thickness of gravy, grinding etc)
- Salt to taste
- INGREDIENTS FOR KOFTA
- 150 gms Paneer or Cottage Cheese
- 2 nos. Potatoes (big size or 4 nos. Medium size)
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Kashmiri Red Chilli powder
- Finely chopped Coriander leaves as required
- Oil as required to cook the koftas in appe pan
- Salt to taste
Instructions
- Method to make the gravy
- Roughly chop the onions and grind them in a mixer grinder to form a smooth paste and keep aside.
- Roughly chop the tomatoes and make a puree in the mixer grinder, keep aside.
- Soak the cashews in warm milk for atleast 30 mins and grind to a smooth paste.
- Heat a kadhai, add the butter followed by Jeera or cumin seeds, saute until roasted.
- Add the minced garlic ginger paste and saute well until the raw smell disappears.
- Add the onion paste and cook well for atleast 15 to 20 mins on low heat to ensure there is no raw smell and taste.
- Add the tomato puree, mix well and cook for another 5 minutes.
- Now add the turmeric powder, red chilli powder and some salt. Mix well and let the mixture cook well for another 10 minutes until a good gravy consistency is formed.
- Add the cashew paste, stir well and check the salt. Now add the sugar followed by cream.
- Mix well and check for the salt again. Adjust if not up to taste.
- Also, If the mixture is too thick, add some water and adjust the consistency.
- By now the mixture will thicken and turn into a smooth silky gravy.
- Add the kasuri methi and the garam masala powder and mix it well until one boil and then switch off the flame.
- Method to cook the Koftas
- In a big bowl, crumble the paneer or cottage cheese and add the boiled mashed potatoes
- Add salt as per taste along with red chilli powder and the garam masala powder along with finely chopped coriander leaves.
- Mix it well and shape them into balls and rest them in a refrigerator for atleast 30 minutes before cooking them in an appe pan or paniyaram pan.
- Heat a non-stick appe pan, pour few drops of oil and slowly place these balls in the appe moulds and allow them to cook on low flame before turning them over and cooking on the other side.
- Once they develop a crunchy texture on the outside, remove and keep aside.
- Just before serving, add the koftas to the gravy else it makes the dish very soggy.
Notes
- I have used white onions to make this dish, they are less overpowering than their red counterpart and perfect for such gravies where the onions should not over power the gravy taste. Also, the white onions lend a slightly sweet taste when caramalised which is perfect for this gravy.
- You can, however use, any variety of onion as available and ensure they cook well on low heat. Any hint of raw taste of the onions or tomatoes spoils the entire taste of this gravy.
- Kashmiri Red Chilli powder gives a good colour to the gravy. No added colour is used in the gravy or the koftas.
- Before serving the malai koftas, drizzle a tbsp of cream and some crushed kasuri methi.
- Kasuri Methi lends a lovely aroma to the dish both during garnish and cooking, don’t skip this.
- I have used Amul Fresh Cream.
- The cook time for this dish is atleast an hour considering the slow cooking of the koftas in the appe pan, in case you wish to deep fry, the time will drastically reduce and it will be over in say, 10 to 15 minutes.