Malai Kofta is a rich curry and is my restaurant favourite.This is the way I make malai kofta..Though it takes a bit of time, it tastes wonderful.This is my entry for the JFI 'potato' hosted by Vaishali of Happyburp
Potatoes- 4 medium
Ingredients for koftas
peas- 1/4 cup
chilli powder- 3/4 tsp
garam masala- 1/4 tsp
gram flour- 2 tsp
maida/all purpose flour- 1 tsp
cornstarch- 1/2 tsp
coriander leaves- a few chopped finely
salt to taste
oil for deep frying
For the gravy
Onions- 2 medium chopped into cubes
Tomatoes- 2 or 3 medium chopped into cubes
ginger- 1" piece chopped roughly
garlic - 4 cloves
cinnamon-small piece,cloves- 2, saunf-1/4 tsp
poppy seeds- 1/4 tsp
cashews- 6 to 8
coconut -2 tsp
chilli powder- 1 tsp
coriander powder- 2 tsp
jeera powder- 1/4 tsp
kasoori methi - a few
garam masala/kitchen king masala- 1/4 tsp
Fresh cream- 2 tsp
milk- 1/2 cup
Oil + ghee/butter- 6 tsp
salt to taste
Boil the peas and potatoes together. Remove the skin of the potatoes , add all the other ingredients except oil and mash it . Do not add water. Make small balls and deep fry it in hot oil.
keep it aside.
Heat 2 tsp of oil in a pressure pan and add cinnamon, cloves and saunf. Then add onions, ginger and garlic pieces. When the onions become transparent add the tomatoes, cashews and poppy seeds. Fry till the tomatoes are mushy.
Now add the chilli powder, coriander powder,jeera powder and garam masala powder. Add little water to this and pressure cook this for 5 mins or till one whistle.
When cooled grind it to a fine paste. Heat a pan and add the remaining oil+ghee. Pour the masala paste , kasoori methi and milk.When it boils add the koftas and remove from heat. Garnish with coriander leaves and fresh cream on top. Serve hot with chappathis /rotis/phulkas.
U can add chopped cashews to the gravy too.
U can check out Vineela's version of Malai kofta here and Asha's Version here