Malai kofta

Serves -4

I tried Malai kofta  for the first time and i got it perfect. I got this recipe from a website initially I thought that it is a tedious process but it was quite easy to make.It goes well with any simple rice like jeera rice or mild pulao varieties.Do try this.

Ingredients:

For kofta:

• Paneer grated -1 cup
• Potato -2
• Bread crumbs -3 tbsp
• Corriander leaves -2 tbsp (finely chopped)
• Red chilli powder-1/4 tsp
• Turmeric powder -1/4 tsp
• Green chilli -1 no(finely chopped)
• Garam masala -1/4 tsp
• Pepper powder -1/4 tsp
• Salt - To taste
• Oil - For deep frying

For gravy:

• Tomato puree-2 cups
• Oil/Ghee-2 tbsp
• Jeera/Cumin- 1 tsp
• Cinnamon 1 small stick
• Bay leaf -1 (optional)
• Cardamom -1
• Cloves -2
• Ginger -2 tsp (chopped)
• Coriander powder -1&1/2 tsp
• Red chilli powder- 1tsp
• Turmeric powder-1/4 tsp
• Coriander leaves -2 tbsp
• Garam masala -1/4 tsp
• Milk -1/2 cup
• Cream -1/2 cup
• Salt-To taste

Method:

• Crumble the paneer using a mixie.
• Cook the potatoes and mash it .
• Mix all the ingredients given under 'for kofta' except oil and make kofta balls.
• Deep fry the kofta balls.
• Now in a pan add oil,whole garam masala followed by jeera.
• Now add tomato puree in it.Add all the spice powder given under 'for gravy'.
• Mix well and add ginger.
• Close the pan and allow the mixture to boil in medium flame till all the water evaporates.
• Stir in between to avoid the gravy from getting burnt.
• Now add milk little by little and stir.Always keep the flame in medium to avoid curdling.
• Now add cream also little by little and stir.
• Finally check for salt and add coriander leaves and turn off the gas.
• Add koftas to the gravy just before serving as it will become soggy if you add it way before.
• Serve with mild pulao/Cumin rice

Notes:

• If you are diet conscious avoid cream and add 1 cup of milk itself.
• I dint add cream but still it was very tasty.
• I used 3 tomatoes for puree.
• You can eat kofta as such too with tomato sauce.  
• For extra flavour you can kasoori methi for gravy.
• Never cook the dish in high flame and never pour the entire milk at once.
• Always add milk little by little to avoid curdling.