Malai Kofta

Malai Kofta is a popular North Indian dish made with deep-fried paneer (Indian cottage cheese) and potato dumplings served in a rich and creamy tomato-based gravy. It is a delicious and indulgent vegetarian dish that is often served with naan, roti, or rice.

Ingredients: For the Koftas:

• 200 grams paneer (Indian cottage cheese), grated
• 2 medium-sized potatoes, boiled and mashed
• 2 tablespoons corn flour or all-purpose flour
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 green chili, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Oil for deep frying

For the Gravy:

• 2 tablespoons ghee or oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream or malai
• 1/4 cup cashew nuts, soaked in warm water
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a mixing bowl, combine grated paneer, mashed potatoes, corn flour or all-purpose flour, ginger paste, garlic paste, green chili, turmeric powder, red chili powder, and salt. Mix well to form a smooth dough-like mixture.
2. Divide the mixture into small portions and shape them into round kofta balls.
3. Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, deep fry the koftas until golden brown and crispy. Remove them using a slotted spoon and drain on a kitchen paper towel to remove excess oil. Set aside.
4. In a separate pan, heat ghee or oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
5. Add ginger paste and garlic paste to the pan and sauté for a minute until the raw aroma disappears.
6. Add the tomato puree and cook until the oil separates from the mixture and the tomatoes are well cooked.
7. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute to toast the spices.
8. In a blender, grind the soaked cashew nuts to a smooth paste. Add the cashew paste to the pan and mix well with the gravy.
9. Reduce the heat to low and add heavy cream or malai to the gravy. Stir well to combine.
10. Crush the dried fenugreek leaves between your palms and sprinkle them over the gravy. Mix well.
11. Add salt to taste and simmer the gravy for a few minutes to let the flavors meld together.
12. Just before serving, add the fried koftas to the gravy and gently coat them with the sauce.
13. Garnish with fresh coriander leaves.
14. Serve the Malai Kofta hot with naan, roti, or rice.

Malai Kofta is a rich and creamy dish with a combination of soft and succulent koftas in a flavorful gravy. It's a crowd-pleasing vegetarian option that is perfect for special occasions or when you want to treat yourself to a delicious Indian meal. Enjoy the indulgence of Malai Kofta!