Malai kofta

Koftas are balls of vegetables or meat. Kofta recipes are generally found in Middle Eastern, Asian and Indian cuisines. Kofta’s in India is served with spicy gravy/curry and be eaten with Rice, Parathas, Naan, and Rotis.

The word Kofta comes from Classic Persian.

Today I made Koftas with Paneer and boiled potato. Paneer was grated and potato was smashed and formed into a dough and equal size of balls was made and then deep fried.

Ingredients

For kofta

1 1/2 cup boiled potato(mashed)

1 cup paneer or cottage cheese (grated)

2 tsp cornflour

1 tsp garam masala

1/2 tsp black pepper powder

Salt to taste.

For coating

1 tbsp corn flour

water to form a thick consistency

For gravy

1 onion

2 tomatoes

2 tbsp butter

1/2 tbsp of oil

2 tsp ginger/garlic paste

2 bay leaves

1 inch cinnamon stick

4 to 5 black pepper

1 tsp shah jeera

1 tsp red chili powder

4 to 5 cashews

1/4 cup cream

1 tsp garam masala

2 tsp kasuri methi

4 to 5 Green cardamon

1 flower of javitri

Salt to taste

Procedure

Mix Kofta ingredients and make a small equal sized ball
Make a thick batter of cornflour
Dip into cornflour batter and deep fry.
Heat butter and oil in kadai.
Add bay leaves, javitri and black pepper, onions and ginger garlic paste.
put salt to soften onions and cook till onion softens.
Add tomato and cashew nut paste and cook till it leaves oil.
Add red chili powder and garam masala.
When it leaves oil, pour water to required consistency (thickness you want)
Let it boil and cook for 4 to 5 mins on slow flame.
crush kasuri methi and simmer the flame
At the end add cream to it and check the required consistency. Don’t boil the curry for long. Put koftas and cook for a minute or two.
Serve hot. Can garnish with chopped coriander leaves.