The latest dish was, Malai Kofta.
I meant to make this for Missy’s birthday dinner, but the day was so hectic that I could not. So, I made it afterwards. As I received some enquiries about the recipe, I decided to post this here. But a caution… I can’t give exact measurements for anything. It is true to the Indian style of cooking, ‘andaaza lagana!’ (estimation)
For the Koftas
- 2 boiled potatoes, mashed nicely
- 150-200gms paneer, grated/mashed
- 3-4 tsps Corn Flour (approx)
- Half an inch ginger, grated or finely chopped
- Salt as per your taste
- Red chilli powder as per your taste
- Chopped green chillies, per your taste
Method of preparation:
- Mix everything
- Make small balls or elongated cylinders. Make sure there are no cracks in them.
- Heat up oil for frying. The best way to check whether the oil is sufficiently hot is to drop in a small amount of the paneer mixture. It should come to the surface slowly, with the oil bubbling around it. It should not be very hot, as the mixture needs to be fried on a medium heat so as to cook it completely till the center.
- Slowly add a bunch of the prepared koftas and fry. To fry them uniformly, keep on rotating them once they have settled.
- Take them out on a kitchen towel to absorb excessive oil.
Tadaa! The koftas are ready.
For the Gravy
- 2 tbsp Oil/Ghee (I prefer homemade ghee)
- 4 tbsp Butter (Important for the creaminess)
- 3 tbsp Cream (Homemade serves well too! But surprisingly, cream is optional!)
- 1 Small cinnamon stick (Daalchini)
- 2 Black cardamoms (Badi elaichi)
- 2 Cloves (Laung)
- 1 Bay Leaf (Tez Patta)
- 1 tsp Cumin (Jeera)
- 2 Dry red chillies (Optional)
- 1 tbsp Kadhai Masala (I will write another post for its ingredients)
- 1 tsp Garam Masala (Optional)
- Salt (As per taste)
- Red Chilli Powder (Optional, as per taste)
- 1 tsp Corriander powder
- Fresh coriander for garnishing
- 3 medium sized onions, chopped
- 5 medium sized ripe tomatoes, chopped
- 5-7 Cloves of garlic, chopped
- An inch and a half piece of ginger, chopped
Method of Preparation:
- Put oil in the pan. The heat should be on low.
- Add 2 tbsp butter.
- Add cinnamon, cardamoms, cloves, bay leaf, cumin and red chillies.
- Then add garlic and ginger and let all of it roast slowly, so that the flavours get released.
- Add the chopped onions and roast them till they are translucent and change their colour to pinkish brown. You do not need to roast them till brown.
- Add the chopped tomatoes, and salt and red chilli powder. Mix well, and cover with a lid. Let it simmer till the tomatoes are soft and mushy. Keep on stirring in between to prevent sticking.
- Turn off the flame and let it cool down a bit.
- Grind the prepared masala in a mixer grinder to as fine as possible. (You can take out the bay leaf, cinnamon, and cardamoms out, as their taste has already assimilated in the masala)
- Add the remaining butter to the empty pan again.
- Add the ground mixture to it.
- When it comes to a boil, add some water if and only if you find it too thick.
- Add the cream. (this is completely optional, and that is the best part! Because of the presence of butter, the gravy is anyway creamy. Therefore, you can skip adding cream, if you wish to)
- After being satisfied with the consistency, add coriander powder and kadhai masala.
Viola! The gravy is ready! Plate the gravy, add koftas just before serving, garnish with freshly cut coriander and serve!
Some useful tips:
- Not all dry masalas are compulsory. If you are not comfortable with any of the mentioned ones, from cinnamon, cardamoms, cloves and bay leaf, you can skip. It will still be lovely! Other things are more or less essential.
- Make sure the potatoes and the paneer are very finely mashed as that is they key to smooth koftas. The smoother the koftas, the lesser the chance of them breaking while frying.
- The koftas will be perfectly cooked only if you cook them on medium-low flame. This will take some time. If cooked on a high flame to speed up, they will be half cooked, so bottle yourself up with some patience.
- The best way to store this dish, even for a few hours before serving is to store the gravy and the koftas separately. Once you add the koftas in the gravy, they will become mushy. Add them just before serving. Better still, top the gravy with koftas instead of dipping them in. they will still be crisp!
- I make my own kadhai masala, I can give you the ingredients and method.
Lastly, I am new to writing recipes, kindly ask me if something confuses you! And yes, This is not a very nice picture. When I took this picture, I had no idea I would be writing a recipe for this. So, I will make it again and replace it with good pictures.