Malai Kofta

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.

Ingredients
Kofta

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

Turmeric-2 pinch

Heavy Whipping cream - 2tbs

Corn Starch - 2 tbs

Salt to taste

Masala ( i used the same masala for kofta)
Cloves-6

Cardamom-2

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

Gravy

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

Method

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.

Note:

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