Malai Kofta – the buttery goodness of deep fried paneer/ricotta cheese balls in a smooth and creamy and rich gravy. This is one of the dishes that makes your friends go “did you make this at home?” and with their eyes wide in disbelief ! And I say,” No I didn’t”, he did. And then its all they can do to keep their eyes from popping out! LOVE that feeling!
This recipe of Malai kofta is again developed by my very talented hubz , just like his famous Spartan egg Bhurji and his incredible Gulab Jamuns. I have been told many times that I am lucky that I have a husband who loves to cook and helps out in the kitchen. All I can say is, I am blessed and I am thankful!
This is going to be on my menu for Diwali and this time I will be cooking it. Nothing like treating him with his favorite dish on a day that you are feeling especially thankful.
- 1 C boiled and mashed potatoes
- 1 C grated Paneer substitute with ricotta cheese for a creamier kofta
- 1 tbs whole wheat flour
- 1 tbs finely chopped green chilli
- salt to taste
- ½ C plain bread crumbs
- ½ C Cashew powder
- 1 tbs raisins chopped
- 1 tsp oil if needed to bind the kofta together
- Oil for frying
For the Masala Gravy
- 2 Tbs oil
- ½ tsp cumin seeds
- 3 C thinly sliced onions
- ½ inch cinnamon stick
- 3 cloves
- ¼ tsp black pepper
- 2 generous Tbs of ginger garlic paste
- ¼ tsp turmeric
- Powder of 1 green cardamom
- ½ C chopped tomatoes
- ½ tsp garam masala
- 3-4 Tbs whipping cream
- Cilantro and cashews for garnishing
- Salt to taste
Make the Kofta
- Mix the potatoes, paneer, flour, green chilli, salt, bread crumbs, raisins and cashew powder. Add in the oil if the mixture feels dry.
- Knead the mixture for a bit and then divide into equal size balls (about 14- 16)
- Heat oil for frying and fry the kofta a few at a time, until browned on all sides.
- Remove from oil with a slotted spoon and place them on a wire mesh to let drain excess oil.
Make the Masala
- Heat about 2 Tbs of oil in a deep pan and add cumin and let them splutter
- Now add the onions and let them cook until pale and the edges start to brown
- Add the ginger garlic paste and let it cook until fragrant.
- Add in the tomatoes and the rest of the spices and cook until oil separates
- Now with a hand blender or a mixer, blend this spice, onion, tomato mix until smooth. You may need to add ¼ to ½ C water at this stage to enable the blending.
- Return to heat and let the mixture come to a boil.