MALAI KOFTA RECIPE
KITCHEN CHARISMA SHAH
INGREDIENTS (SERVES 4-6)
- 1 1/4 c grated paneer (homemade or frozen)
- 2 russet potatoes (boiled, peeled & mashed)
- 1 1/2 onions (diced)
- 3 tomatoes (diced)
- 2 tbs corn flour
- 1 c cashew cream (30-40 cashews soaked in 1/2 c warm milk for 10-15 min --> blend)
- 1 tbs tomato paste
- 2 tbs butter
- 1 tsp cumin seeds
- 1/2 tsp cardamom (powder)
- 3/4 tsp garam masala
- 1 1/2 tsp kasuri methi
- 2 tsp dhana jeeru
- 1 1/2 tsp red mirchi (cayenne)
- 2 bay leaves
- 2 tbs minced garlic
- 1 tbs minced ginger
- 2 tbs olive oil
- oil for frying
- to make homemade paneer: 1/2 gallon whole milk, lime/lemon juice/vinegar, cheesecloth
IF MAKING HOMEMADE PANEER
- Heat the milk over medium heat (continuously stirring) and bring to a boil.
- As soon as the milk begins to boil, reduce the heat and add acid (lemon/lime/vinegar). Start by adding 1/4 c and stir. If all the milk does not separate into curds and cloudy water then add more acid.
- Line a sieve with the cheesecloth and pour this over to separate the curds from the water. Squeeze/wring out any excess water from your paneer. You can also place a pot of water over the paneer to encourage the excess water out (overnight). Cube half the paneer for another dish, the remaining half should be grated for the malai kofta.
- Knead the boiled mashed potatoes with the paneer, salt to taste, 1/2 tsp of mirchi, 1/4 tsp cardamom and corn flour. Roll into small balls (1.5 - 2 in diameter).
- Fry in oil over medium low heat until golden brown and inside is fully cooked.
- Set aside.
- Heat 1 tbs of butter and 1 tbs of oil.
- Add cumin seeds and roast for 30 seconds or until sizzling.
- Add garlic, ginger and bay leaves. Saute until golden brown.
- Add onions and saute until translucent.
- Add the kasuri methi and cook for 1 minute.
- Add tomatoes and cook until tomato smell goes away (3 - 5 minutes).
- Add the tomato paste, mirchi, dhana jeeru, and cardamom. Mix well and cook for an additional minute.
- Remove the bay leaves.
- Blend the tomato onion mixture with 3 tbs of water until completely smooth.
- In your now empty pot, melt the remaining 1 tbs of butter. Add the garam masala. Toast the spices for 30 seconds before add the blended mixture to the pot.
- Add the cashew cream and mix well.
- Add your koftas to your sauce and voila! you've got malai kofta!
- Garnish with freshly chopped cilantro and serve with fresh naan!