Malai Kofta

Here’s a rich and creamy dish, the taste of which lingers in the mouth long after you have eaten it. You can have it with roti, paratha or puri. Today we had it with makke ki roti, that was also awesome!

Ingredients:

Potatoes           - 3 medium size (for 12 koftas), pressure cook, peel, and mash

Bread slices      -2

Maida  - 2 tsps

Paneer  - 150 gm

Khoa    - 150 gm

Tomatoes         - 5 medium size. Pressure cook for one whistle, remove skin, and grind

Yoghurt            - 1 cup

Salt to taste

Sugar   -2 tsp

Water   - 1 cup

To season:

Oil        - 2 tbsp

Cloves  - 3 nos

Jeera    - ½ tsp

Asafoetida – a pinch

Chilli powder    - ½ tsp

Coriander powder        - ¾ tsp

Garam masala   - ½ tsp

To garnish:

Coriander leaves and grated paneer

Method:

Dip the bread slices in water, take out,squeeze, mash and add to the mashed potato. Add the maida, salt and 50 gms of grated paneer and knead into a soft mix. Make 12 balls. Flatten each ball, put ½ tsp of khoa in the center and wrap around it to shape it. Deep fry them on medium flame and drain, keep aside.

Heat 2 tablespoons of oil in a thick bottomed pan, add jeera and cloves. Reduce the flame and add asafoetida, chilli powder, coriander powder, salt, sugar, and garam masala. Mix the yoghurt to the ground tomatoes and add this to the pan. Keep stirring in between. Grind 50 grams of paneer and the remaining khoa with some water and add this to the tomato yoghurt mixture. Add water according to the required consistency and bring it to a boil. Add the fried koftas to the gravy and after two minutes, remove from the fire. While serving, garnish with cut coriander leaves and grated paneer (the remaining 50 grams).

The fried koftas can also be eaten as a good snack with mint and coriander leaves chutney.