Malai Kofta

"Malai Kofta Recipe- Paneer-Potato based deep fried dumpling(Kofta) served with rich & creamy(Malai) onion-tomato-cashew based gravy. Malai Kofta is one the popular North Indian recipe, originated from Mughlai Cuisine. The kofta prepared in this recipe are crunchy outside and soft and creamy inside stuffed with chopped dry fruits enhancing its richness and taste. Finish off with a swirl of fresh cream, the Malai Kofta Recipe is ready to serve. Serve hot with chapattis, paranthas or steamed rice and enjoy this mouth melting excellence."

Cuisine: Indian | Recipe Category: Curry

Prep Time: 20 Minutes | Cook time: 40 Minutes | serving: 4 person 

Ingredients

For the Koftas (outer layer)

1.	Potato, boiled and mashed	1 ½ cup
2.	Paneer/cottage cheese	½ cup
3.	Corn flour	3 Tbsp.
4.	Cardamom powder	A generous pinch.
5.	Red chili powder	¼ Tsp.
6.	Garam masala	¼ Tsp.
7.	Salt	To taste.

For the Kofta's (stuffing)

1.	Paneer/cottage cheese	2 Tbsp.
2.	Cashews, roughly chopped	2 Tbsp.
3.	Raisins, roughly chopped	2 Tbsp.
4.	Green chili, finely chopped	1-2 pc
5.	Coriander leaves, finely chopped	2 Tbsp.
6.	Salt	A pinch

For the Gravy

1.	Onion, roughly chopped	1 large (1 cup)
2.	Tomato, roughly chopped	3 mediums (1 Cup)
3.	Ginger	1” pc
4.	Garlic gloves	3-4
5.	Oil	1 Tsp.+ 2 Tbsp.
6.	Cumin seeds/jeera	1 Tsp.
7.	Cloves	2-3 pc
8.	Cardamom green	2-3 pc
9.	Cardamom black	1 pc
10.	Cinnamon stick	1”
11.	Bay leaf	1
12.	Cashew nuts	¼ cup
13.	Red chili powder	½ Tsp.
14.	Garam masala	1 Tsp.
15.	Kasuri methi/Dry fenugreek leaves	1 Tsp.
16.	Salt	To taste
17	Yogurt	½ cup
18	Heavy cream	¼- ½ cup
19.	Fresh coriander leaves	To garnish

Step By Step Instruction: [Hide Images]

To make Kofta's outer layer

1. Boil, peel & grate potatoes. Grate paneer. Keep aside.
2. In a mixing bowl add grated potato, paneer, corn flour, cardamom powder, red chili powder, garam masala and salt. 
3. Mix gently. Don’t over knead, potato may get sticky. Add more corn flour if required. If it turns sticky, refrigerate it for 20 minutes and use. 

To make Kofta’s stuffing

1. For the stuffing chop all ingredients from table 2. 
2. In a bowl mix add in chopped ingredients with grated paneer. Season with salt and mix well.

To make Kofta

1. Divide the potato-paneer mixture into eight equal parts. Roughly divide the stuffing into 8 equal part for even stuffing.
2. Now on your greased palm flat each potion and stuff with dry fruits mixture.
3.  Roll gently between your palm and give a round shape.
4. Refrigerate the stuffed koftas for 20 minutes before frying.
5. After 20 minutes, deep fry Koftas till golden.Drain on kitchen paper towel and keep aside.


To make Kofta
6. Roughly chop onion, tomato, ginger and garlic.
7. Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.
8. When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute. Add chopped tomato and cashews with ½ cup of water. 
9. Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
10. Once cooled, blend the mixture into smooth puree. 
11. Pass it through sieve. Heat 2 Tbsp. of oil in deep pan and add pureed mixture. Cook on a medium flame for 2-3 minutes while stirring occasionally.
12. Next add in red chili powder, garam masala, salt and yogurt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.
13. Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes. Finally add in cream, mix everything well and stir the curry for 1-2 minutes

For serving

1. Arrange the Koftas in a serving bowl with gravy on side or pour over. Garnish with cream and  fresh coriander leaves.
2.  And serve hot with Indian bread, Naan, Chapatti or steamed Rice.