Malai Kofta is a deep fried spiced Indian cottage cheese dumplings in a creamy tomato gravy. This is a traditional recipe from Punjabi cuisine.This recipe is my special curry for special occasions due to its richness of cream and aromatic flavors. Malai Kofta is best when accompanied with plain rice, naan or any parathas. The recipe will serve for fivc people.
Potatoes - 4 boiled and smashed
Bread - 3 ( cut of the ends)
Cabbage- 1/4 cup ( saute in the tava for few mins)
Paneer - 5 tbs ( grated )
Ricotta Cheese - 2 1/2 tbs ( baked * Microwave it for 30 secs)
Cashews - 15
Cilantro leaves chopped -few
Heavy Whipping cream - 2tbs
Corn Starch - 2 tbs
Salt to taste
Masala ( i used the same masala for kofta)
Cinnamon - 2 sticks
Poppy seeds-1/4 tsp
Cumin seeds-1 1/2 tsp
Pepper corns - 10
Coriander seeds - 2 tsp
Nutmeg powder -less than 1/4 tsp
Bayleaf - 2
Chilli powder -1/4 tsp
Asafoetida - 2 pinch
Cumin seeds- 1/4 tsp
Ginger- 2 tsp ( grated)
Cashews - 10 ( blended into paste)
Tomato puree- 9 tomatoes
Turmeric powder- a pinch
Dry methi leaves - 3 pinch
cilantro leaves - few springs
Whipping cream - 2 tbs
Salt to taste
Heat oil in a pan add cabbage and cashews, fry well and set aside.
In a bowl add the boiled and smashed potatoes, grated paneer, baked ricotta cheese, bread slices, cilantro leaves, heavy whipping cream, cabbage ,cashews, turmeric, salt, 2 tsp grounded masala and corn starch. Mix well. Make small balls. Deep fry these koftas in oil or shallow fry them on medium heat. Take them out and put it on a paper towel. Keep aside the kofta balls.
Heat oil in pan add cumin seeds,asafoetida, ginger and the spice paste, fry for few mins. Followed by cashew paste , cook for a min. Now add the tomato puree, salt ,turmeric powder. Leave on a low fame for 30 mins. If the gravy sticks to the bottom of the pan add 1tbs of water time to time. Sprinkle dried fenugreek leaves crushed by hand. Add cream at the end and few cilantro leaves( optional). The gravy starts to become thick. Add koftas and cook for 2 - 3 mins.
When u deep fry the koftas make sure the oil is hot enough.
Its better to add the koftas just before eating else till will become soggy