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Рецепт Malai Kofta - North Indian Side Dishes
by Divya Kudua

Malai Kofta - North Indian Side Dishes

When you think of a rich,creamy North Indian gravy,many dishes come to mind.Malai Kofta does feature somewhere in the first three.With a mildly spiced kofta dunked in a creamy gravy,it makes for a perfect side dish with roti or pulao.Unfortunately,not many prefer the taste and being the lone vegetarian in the group,I have to look out for commonly liked dishes so that at least some of it is shared!

I'd made a cheat's version sometime back but always wanted to try out the real thing.Before I get into the recipe and ingredients,I want to confess something.Though this one tasted great,it wasn't THE Malai kofta I was looking for.If you are wondering why else I am putting up the recipe if I am not satisfied with it completely,it is only because this indeed is a good recipe which yields great results.I was trying to recreate something I'd eaten in a restaurant in Bangalore and in that way,it hasn't given me full satisfaction.

Malai Kofta,the name itself suggests how rich the curry is.Mildly spiced vegetables/potato/paneer is fried and dunked into a gravy which is rich with the addition of cream and nuts,it really is an indulgent gravy.

I made up the recipe as I went adding ingredients of my choice and liking.Also,I used my paniyaram pan to make the koftas rather than deep frying them.Contradicting the name,I haven't added any cream to the gravy as I felt the addition of the nuts paste made it quite rich,so I added milk instead.I'd made some Paneer Kulchas to pair with the curry and the combo tasted delicious.I am still looking for recipes,so you can expect some more Malai kofta recipes in Easycooking in the coming days :)

Malai Kofta

Ingredients

For the kofta

Paneer - 100gms,grated

Method

For the kofta

Mix together all the ingredients mentioned for the kofta except the nuts.Knead it to form a smooth ball.

Take a tablespoon full of the mixture into your palms and flatten it.Keep a little crushed nuts in between and close it all over forming a smooth ball.Repeat with the rest of the kofta mixture.

At this point,you could either deep fry the koftas in hot oil until brown or use a paniyaram pan to cook the koftas.

Heat the paniyaram pan and add 1/4 tsp of oil in each of the holes.Place one kofta in each and let it cook on one side.Flip over and cook the other side as well.Drain into a paper towel and repeat with rest of the koftas.

For the gravy

Soak the almonds in warm milk and grind to a smooth paste,reserve.

In a deep kadai add oil/ghee and saute the whole garam masala.Mix in the ground onions and saute till it starts changing colour.Mix in the ginger garlic paste and tomato puree.Stir and let it come to a boil.

Add the spice powders-red chilly,coriander,haldi and jeera powder.

Mix in the almond paste and milk and cook the gravy for 3-4 minutes.

Add salt to taste,garam masala and crushed kasoori methi.Cook the gravy further for 2-3 minutes and then switch off the flame.

For garnish - Place the koftas in a serving dish and pour the prepared gravy on top.Garnish with grated paneer,coriander leaves and chopped almonds.Serve hot.

Notes

Make the koftas and the gravy before hand and mix only before serving.Or else the koftas may get soggy.

If you want to add cream,do so in place of milk.

You can make koftas using only paneer and potatoes.Adding vegetables is a personal choice.