malai kofta recipe-How did you make this

 Malai Kofta is a popular vegetarian dish in Indian cuisine, which consists of soft, melt-in-your-mouth kofta balls made from paneer, potatoes, and nuts, simmered in a rich and creamy tomato-based gravy. Here's a step-by-step recipe to make delicious Malai Kofta at home.

Ingredients:

For Kofta:

200g paneer, crumbled

2 boiled potatoes, mashed

1/4 cup finely chopped cashews and raisins

2 tablespoons cornflour

1 teaspoon garam masala

1 teaspoon coriander powder

1/2 teaspoon cumin powder

Salt to taste

Oil for frying

For Gravy:

2 medium-sized onions, finely chopped

2 medium-sized tomatoes, finely chopped

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

1/2 cup heavy cream

Salt to taste

Oil or ghee for cooking

Coriander leaves for garnishing

Instructions:

For Kofta:

In a mixing bowl, add crumbled paneer, mashed potatoes, chopped cashews, raisins, cornflour, garam masala, coriander powder, cumin powder, and salt. Mix everything well until it forms a smooth dough.

Take small portions of the dough and roll them into small balls. Repeat this until all the dough is usable.

Heat the oil in a deep frying pan on a low flame

Gently slide the kofta balls into the hot oil and fry them until they turn golden brown. Drain them on a kitchen towel and keep them aside.

For Gravy:

Heat oil or ghee in a wok or frying pan on a low flame.

Add chopped onions and sauté them until they turn translucent.

Add the garlic-ginger paste and then fry for about a minute or till the raw smell goes away.

Add chopped tomatoes and cook until they turn mushy.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, and salt. Mix everything well and cook for 2-3 minutes.

Switch off the flame and then wait for the mixture to cool down.

Transfer the mixture to a blender and blend until it turns into a smooth puree. Strain the puree through a sieve and discard the residue.

Pour the puree back into the pan and cook over medium heat until it thickens and the oil separates.

Add heavy cream and stir well.

Add the fried kofta balls to the gravy and simmer for 2-3 minutes, until the kofta balls are coated with the gravy.

Turn off the heat and let the gravy rest for 5-10 minutes.

Garnish with coriander leaves and serve hot with naan, roti, or rice.

Tips:

To make the kofta balls more flavorful, you can add finely chopped mint leaves or grated carrots.

To make the gravy more creamy, you can substitute heavy cream with cashew cream or coconut cream.

To make the gravy more tangy, you can add a tablespoon of lemon juice or amchur (dried mango powder) while cooking the tomatoes.

To make the gravy more spicy, you can add green chillies or red chilli flakes according to your taste.

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