Malai kofta

Malai kofta - is a classic Moghul dish. Usually we order this as a side for naan in Indian restaurant.  Never imagined I can do this home. Whenever I think of doing this, I avoid because of the big process. But it's worth trying at home. It was my little angel's B'day, I wanted to do something rich and special for my friends.

Kofta's are balls mixed with little spices and some veggies or any choice. Kofta's are usually soft and combined in gravies, whereas the drier versions are called kebabs. If you are so specific about oil you can shallow fry in pan. Since I was doing for a party and doing it very rarely, I don't want to compromise it. If you are panning this dish for a party, prepare koftas and gravy ahead. Refrigerate it. While it's time for party deep fry the koftas and add in the warm gravy.

Ingredients:

For koftas:

• Cottage cheese or paneer - 1/2 cup
• Grated carrot - 1/4 cup
• Cooked and mashed potato - 1/2 cup
• Cooked peas - 2 tbsp (optional)
• Green chilly - 2, finely chopped
• Coriander powder - 1 tsp
• Garam masala powder - 1/4 tsp (optional)
• Salt - as per taste
• Oil - to deep fry

For stuffing koftas: (optional)

• Cashews - 2 tbsp, chopped
• Raisins - 2 tbsp
• Milk powder - 3 tbsp

For gravy:

• Onion - 2 
• Tomato - 2
• Ginger - 1 tbsp
• Garlic - 2 cloves
• Milk powder - 2 tbsp
• Milk - 1 cup
• Heavy cream - 1/4 cup (optional)

Method:

In a bowl mix cashews, raisins and milk powder and keep aside. In a seperate bowl combine all the ingredients given 'for koftas' except oil. Stir using your hand, to form a dough consistency. Make into small balls.

If stuffing, make a hole in the middle of the ball and add a tsp of mixed nuts. Again close them with the same dough and form a ball. Meanwhile, heat the oil in a wok. Deep fry the stuffed balls or balls without stuffing. Drain them in the paper towel.

Heat a pan with a tbsp of oil, add onion, ginger and garlic and fry till onions are translucent. Then add tomatoes and cook till it turns mushy. After it cools down, grind them in a blender.

Heat the same pan with 3 more tbsp of oil or butter, and transfer the ground paste of onion and tomato. Add red chilly powder, coriander powder, salt and garam masala. Let it cook till the oil starts leaving out in the edges. Add milk powder and milk till it reaches gravy consistency. Switch it off after it boils for 5 minutes. If using heavy cream add before 3 minutes.

While serving, heat the gravy and drop the koftas. Garnish with coriander leaves.
 

Notes:

• Stuffing inside the koftas is optional, it adds extra richness and taste.
• Do not add water in gravy, if it is too thick add milk.
• Since we are adding milk powder in the gravy, you can skip the heavy cream.