Restaurant Style Malai Kofta

Ingredients:

For Kofta:

• 2 cups mixed vegetables (carrots, peas, potatoes), boiled and mashed
• 1 cup paneer (Indian cottage cheese), grated
• 2 tablespoons cornflour
• Salt and pepper to taste
• Oil for frying

For Curry:

• 2 cups tomatoes, chopped
• 1 cup onions, chopped
• 1/2 cup cashews, soaked
• 1/4 cup cream or malai
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/4 cup oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

Cooking Steps:

For Kofta: Step 1: In a bowl, combine mashed vegetables, grated paneer, cornflour, salt, and pepper. Mix well to form a dough.

Step 2: Shape the mixture into small, round dumplings (koftas).

Step 3: Heat oil in a pan and deep-fry the koftas until golden brown. Drain excess oil and set aside.

For Curry: Step 1: In a blender, combine chopped tomatoes, onions, soaked cashews, and blend into a smooth paste.

Step 2: In a separate pan, heat oil or ghee, add cumin seeds, and let them splutter.

Step 3: Add ginger-garlic paste and sauté until the raw aroma disappears.

Step 4: Pour the tomato-onion-cashew paste into the pan and cook until the oil separates.

Step 5: Add coriander powder, turmeric powder, red chili powder, and salt. Cook the masala until it releases oil.

Step 6: Stir in cream (malai) and garam masala, allowing the curry to simmer.

Step 7: Add the fried koftas to the curry just before serving. Allow them to soak in the flavors for a couple of minutes.

Step 8: Garnish with fresh coriander leaves.

Serve Malai Kofta hot with naan, roti, or rice for a delicious and creamy Indian dining experience.