KNOW ABOUT MALAI KOFTA Malaimeans “cream” andKofta means “dumpling”. There are many versions of Malai Kofta. Some use mixed vegetable dumplings that are deep fried. This version is with soft potato and Indian cheese dumplings that are broiled in the oven, rather than deep fried. The real star of this dish is the curry sauce. The sauce always goes faster than the koftas. I’ll often make double the amount of the curry sauce and still end up with leftover koftas.
Ingredients: For the koftas: 1.5 cups paneer, shredded 1 cup potatoes, boiled and mashed or shredded 1/2 cup carrots, shredded 1/2 tsp red chili powder or to taste 1/4 tsp garam masala powder salt to taste oil for frying For the flour-wash: 2 tbsp all purpose flour 4 tbsp water For the sauce: •4 tbsp oil or ghee •2 tsp cumin seeds •1 tbsp broken cashew nuts (optional) •2 onions, pureed •3 tomatoes, pureed •1 tbsp ginger & garlic paste •1/4 tsp turmeric powder •3/4 tsp red chili powder or to taste •2 tsp ground coriander •1/2 tsp garam masala •salt to taste •coriander leaves, chopped for garnishing •1.5 cups heavy whipping cream •1 cup water
Step 1: Make the flour wash Add water to the flour and whisk together to form a smooth and thin batter without any lumps.
Step 2: Make the koftas Combine all ingredients listed under the ‘For the koftas’ section and mix well to form a tight dough. Do not add any water. Make lemon-sized balls. The balls should be well formed and tight, as cracks promote crumbling/ breaking apart when frying. Heat oil in a pan and when it has reached a good hot temperature, reduce to med-high. Place the koftas in the flour wash and turn all over to fully coat the dumpling in the flour wash. Slowly drop the kofta into the hot oil. Fry on med-heat, stirring occasionally to turn koftas over, until they are medium brown all over and then drain the oil and remove onto a plate lined with a kitchen towel to absorb excess oil. Repeat with remaining koftas. Do not overcrowd the frying pan as too much touching leads to breaking.
Step 3: Make the sauce and add koftas Heat oil in a heavy bottom-pan. Add cumin seeds and cashew nuts and saute for a few seconds until slightly golden brown. Add pureed onions along with some salt and cook on med-high, stirring frequently, until onions are fully cooked and dry of moisture and mixture turns golden brown. Add ginger garlic paste and turmeric powder and saute for a minute. Add pureed tomatoes and cook with lid on for about 5 minutes until tomatoes are somewhat cooked. Add dry spices with 1/2 cup water and combine. Continue to cook on med-high, stirring frequently, until the mixture starts oozing oil and everything comes together without sticking to the pan. Reduce the heat, add the heavy cream along with some water, combine and bring to a simmer. Check the taste and add more salt/chili powder/garam masala if desired at this stage. Add the koftas to the sauce and gently combine. Cook with lid on in med-heat to simmer the sauce with the koftas for about 4-5 minutes. Sprinkle chopped cilantro and turn off the heat.
THIS IS THE INDIAN RESTAURANT STYLE MALAI KOFTA