Soft and creamy cottage cheese (paneer) and potato dumplings served in a rich and flavorful tomato-based gravy. Malai kofta is a popular vegetarian main course option, often enjoyed with rice or naan.
Ingredients:
For Kofta -
Paneer - 7 oz (200g)
Potatoes - 7 oz (200g)
Corn flour - 2 tbsp
Red chili powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Oil - for frying
For Gravy -
Onions - 2
Tomatoes - 3
Ginger-garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Garam masala powder - 1 tsp
Cashew nuts - 10-12
Cream - 2 tbsp
Butter - 2 tbsp
Oil - 2 tbsp
Salt - to taste
Instructions
Boil the potatoes until soft. Peel and mash them. Grate paneer and add to the mashed potatoes. Add corn flour, red chili powder, garam masala powder, and salt. Mix well to form a smooth dough.
Divide the dough into equal parts and shape them into small balls. Heat oil in a frying pan. Fry the balls until golden brown. Drain and set aside.
To prepare the gravy, heat oil and butter in a pan. Add finely chopped onions and cook until they turn golden brown. Add ginger-garlic paste, turmeric powder, red chili powder, and garam masala powder. Mix well.
Add finely chopped tomatoes and cashew nuts. Cook until the tomatoes become mushy. Turn off the heat and let it cool.
Blend the gravy mixture into a smooth puree. Strain the puree to remove any lumps. Return it to the pan.
Add salt and cream. Mix well. Add fried kofta balls and gently stir to coat them with the gravy.
Cook for 5-7 minutes over low heat. Finally, garnish with fresh cream and chopped coriander leaves. Serve hot with rice or naan. Enjoy the delicious Malai kofta!
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