Monday, August 13, 2007

MALAI KOFTA


This is one of my all time favorites. I just love the texture of the paneer dumplings in a rich creamy gravy. I just hate to share my Malai Kofta with anyone........& here goes the recipe


Ing for the Kofta


250 gms - Fresh Paneer

3 medium sized - Boiled potatoes

a bunch of corriander leaves

Salt to Taste

1/2 tsp - pepper powder

1/2 tsp - coarsely crushed saunf

a few raisins

some cashews chopped

3/4 slices of white bread - this is for the binding. You can even substitute it with cornflour or refined flour


Ing for the Gravy


2 medium sized onions

3 medium sized tomatoes

4 flakes of garlic

1/2 inch ginger

2 tbsp - tomato ketchup

1/4 cup - fresh cream (you can increase it to 1/2 cup if you prefer a real creamy texture)

1/2 cup - Milk

50 gms of paneer

10 cashews - soaked & ground into a paste

3-4 cardamoms

1 small stick - cinnamon

3-4 cloves

Salt to taste

Red chilli powder - according to taste

1 tbsp - garam masala powder

1 tbsp - dhaniya (corriander/malli) powder

1 tsp - kasoori methi


Method for Kofta - my husband n I generally gobble up a kofta or two in this process. He will quickly stuff it in between two slices of bread n munch awa, n I just love to see him enjoy it.



  • Mash the paneer finely

  • Add the mashed potatoes to it n blend well

  • Add salt, corriander leaves, pepper powder, saunf & the bread peices (you can slightly wet the bread slices & squeeze them).

  • blend all these well

  • Make into small ping-pong sized balls. Insert a raisin and some cashew pcs into the ball.

  • Reshape them into firm balls

  • Heat oil in a cheena chatti (kadai / wok)

  • Add the balls slowly & take them out when golden brown


Method for the gravy :-


In another cheena chatti, add a little oil.

Add the cardamom, cinnamon & clove

Make a fine paste of Tomatoes, Onions, Ginger & Garlic. Add this into the wok. Fry well till oil floats on top. In this process, if you add salt into the paste, it fries quickly n the raw taste vanishes completely

When the paste fries well, add the Garam Masala, Corriander Powder, Chilli powder, Salt.

Let it fry for another two minutes.

In the grinder, put together the paneer & cashew paste - just blend it for a second or two. The paste will be a creamy texture.

Add this paste into the masala n fry for about a minute

Add milk & a little water to make thick gravy.

When it comes to a boil, add the cream & close the gas

Add the koftas just before serving.

Garnish with a little cream, crushed kasoori methi n corriander leaves


Serve with rice or parathas - tastes yummy





2 comments:

Annita said...

Shella,
I've added u to my blogroll.

Shella said...

Thanks a ton Annita. I look forward to being a part of the Foodies Blogworld & making friends.