Melt-in-the-mouth dumplings seasoned with Indian spices and dipped in a velvety gravy. You must have tried this dish in a restaurant; enjoy making it at your home, you will definitely fall in love with it!
| Time: 40 minutes
Ingredients for Koftas:
11/2 cup grated paneer
3/4 cup boiled potatoes (peeled and mashed)
1/2 cup boiled peas
1 teaspoon freshly ground green chillies
1 teaspoon freshly ground ginger
2 tablespoons finely chopped coriander leaves
1 teaspoon chaat masala
Salt to taste
Oil for deep-frying
Ingredients for Gravy:
2 large onions, sliced
2 large tomatoes, chopped
1 teaspoon chopped garlic
1 teaspoon chopped ginger
3/4 cup whole milk
2 tablespoons oil
1 teaspoon red chilli powder
1/2 teaspoon garam masala
Salt to taste
Heat oil in a deep non-stick pan. Add the sliced onions, garlic and 1/4 teaspoon garam masala. Sauté for 3-4 minutes (while stirring continuously) or till the onions turn golden brown in colour. Then add the tomatoes, ginger, salt and kashmiri red chilli powder. Keep sautéing until the moisture gets evaporated and oil starts oozing on the sides of the masala paste. Add whole milk and continue sautéing until it becomes a thick masala paste. Turn off the heat and let it cool.
Combine the mashed potatoes, grated paneer, boiled peas, chopped coriander leaves, freshly ground ginger-green chilli, chaat masala and salt in a large bowl. Mix well.
Shape the mixture into small balls (koftas).
Heat oil for deep frying. Deep fry the koftas till they are golden brown. Take them out in a dish lined with kitchen towel to get rid of the excess oil.
Transfer the masala paste into a blender along with 1 cup of water and blend it till smooth. Take out the blended masala in the pan, add another cup of water and let it boil. When it starts boiling, cover the pan, reduce the heat to low and let it simmer for 5 minutes.
To serve, place the koftas in a large bowl and pour warm gravy over them. Serve immediately.
Malai Kofta goes well with
beetroot . pulao The koftas are very soft, please pour the gravy over them when you are ready to serve otherwise the koftas will break.
Use a large bowl to serve so that there is some space in between the koftas. The koftas are very delicate and they can break or get deformed if packed tightly.
When deep-frying the koftas, make sure the oil is hot enough and the pan is not overcrowded. Fry in small batches for the best results.