Indian curry dish Malai Kofta is a rich and perfect recipe planned for parties .As the name suggest malai koftas main flavour comes out from adding fresh cream generously into the gravy, giving koftas its actual softness and richness. Try out on any occasion this very shahi dish.
For Kofta : 200g grated cottage cheese (paneer), 3 medium sized potato boiled and mashed, 1 teaspoon Pomegranate seeds (anardana) finely crushed , 1 tablespoon chopped green chillies, 1 tablespoon chopped coriander leaves , Salt to taste, 1 teaspoon kashmiri lal mirch , 1 teaspoon dry mango powder (amchur powder), 1/4 cup resins finely chopped for kofta filling , Oil for frying .
For gravy: 1 tablespoon cooking oil, 1 teaspoon cumin seeds, 2 to 3 cardamoms, 2 to 3 cloves, 1/2 cup onion paste, 1 tablespoon ginger garlic paste,1/2 cup tomato purée, 2 teaspoon cumin and coriander powder mixture, 1 teaspoon turmeric powder, 3/4 cup fresh cream, 1 teaspoon garam masala, salt to taste. Chopped coriander for garnishing.
Servings : 4
For kofta: Add all the ingredients except resins, listed for kofta, mix them well and make a smooth dough. Now make even balls out of the dough, filling chopped resins into the kofta balls as a filling and givethe koftas its desired round shapes. Keep it in the refrigerator for 30 minutes. Fry the koftas in medium flame slowly until golden brown and keep it aside.
For Gravy :
Heat a deep pan ,add oil, cumin seeds, whole spices , onion paste , ginger and garlic paste and stir it for 3 to 4 minutes until onions separates oil .Add tomato purée and all the dry spices along with little bit of salt keeping in mind that koftas too have salt.Cook until tomato separates oil and add fresh cream and 1/2 cup water. cook the gravy for 4 to 5 minutes and switch off the flame. When its time to serve, then only add fried koftas into the gravy so that koftas doesn’t turn soggy .