HOW TO PREPARE MALAI KOFTA.

Malai Kofta is a rich and creamy North Indian dish, where “malai” means cream and “kofta” refers to deep-fried balls. These koftas can be made with various ingredients like potatoes, paneer, or a combination of vegetables. Here’s a basic recipe for Malai Kofta:

Ingredients:
For the Koftas:
200g paneer (cottage cheese), crumbled
2 medium-sized potatoes, boiled and mashed
1/4 cup finely chopped mixed vegetables (like carrots, beans, peas)
2 tbsp cornflour or breadcrumbs (for binding)
1-2 green chilies, finely chopped (optional)
Salt to taste
Oil, for deep frying
For the Gravy:
2 onions, finely chopped or pureed
2 tomatoes, pureed
1/4 cup cashews, soaked in warm water (to make a paste)
1/4 cup heavy cream (malai)
1 tsp ginger-garlic paste
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
2 tbsp oil or ghee
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Prepare the Koftas:
In a large mixing bowl, combine the mashed potatoes, crumbled paneer, mixed vegetables, green chilies, salt, and cornflour or breadcrumbs. Mix well.
Shape the mixture into small balls or oval-shaped koftas.
Heat oil in a frying pan. Once hot, gently drop the koftas into the oil and deep fry until they turn golden brown.
Remove the koftas using a slotted spoon and place them on kitchen paper to absorb the excess oil.
Prepare the Gravy:
In a blender, make a smooth paste of the soaked cashews. Set aside.
In a pan, heat oil or ghee. Add cumin seeds and let them splutter.
Add the finely chopped or pureed onions and sauté until they become translucent.
Add the ginger-garlic paste and sauté for another 2 minutes.
Add the tomato puree and cook until the oil separates from the masala.
Add the turmeric powder, red chili powder, and salt. Mix well.
Add the cashew paste to the masala and mix well. Cook for 3-4 minutes.
Add water (as per desired consistency) and let it come to a boil.
Reduce the heat and add the heavy cream. Mix well.
Add the garam masala and mix again. Cook for another 2 minutes.
Combining Koftas and Gravy:
Just before serving, place the koftas in a serving dish and pour the hot gravy over them.
Garnish with fresh coriander leaves.
Serve hot with naan, roti, or rice.

Note: The koftas tend to soak up the gravy, so it’s recommended to combine them just before serving to maintain their texture.