MALAI KOFTA
This is a very popular recipe in India, loved by one and all. There are different variations of this recipe and the way the koftas (dumplings) are made. Here I have demonstrated the method ,which I make at home and everyone ,from the youngest member of the family to my father-in law, absolutely love this. From the moment it is served, it is gone in 15 minutes. My son calls it " makhmali" ( something that is very soft like velvet) koftas because the koftas melt in your mouth. Here we go!
This is a very popular recipe in India, loved by one and all. There are different variations of this recipe and the way the koftas (dumplings) are made. Here I have demonstrated the method ,which I make at home and everyone ,from the youngest member of the family to my father-in law, absolutely love this. From the moment it is served, it is gone in 15 minutes. My son calls it " makhmali" ( something that is very soft like velvet) koftas because the koftas melt in your mouth. Here we go!
Ingredients:
For the koftas (dumplings):
- Potatoes: Boiled,peeled and mashed : 2 nos.
- Mozzarella cheese: 1/4 cup,
- Concentrated Milk Solids/Khoya (available in Indian stores): 7 oz,
- Paneer / Cottage Cheese : 7 oz,
- Cumin Powder: 1/2 Tsp,
- Coriander leaves: 1/4 cup,
- Green chillies: 1-2 depending on taste,finely chopped,
- Cornstarch (Optional) : 1 Tsp,
- Oil: 2 cups for deep frying,
- Salt: As per taste
For the gravy:
- Ginger-Garlic paste: 1 Tbsp,
- White / Red Onions: 2 medium :Cut and boiled,
- Cumin seeds: 1 Tsp,
- Heavy Cream : 1.5 Tbsp,
- Oil: 1 Tbsp,
- Red Chilli Powder: 1 Tsp (I use Kashmiri Red Chilly Powder because I love it's color. You can use regular Red chilly powder as well.)
- Turmeric Powder : 1 Tsp,
- Coriander Powder: 1.5 Tsp,
- Cashews : 1 Tbsp,
- Poppy Seeds: 1 Tsp,
- Charoli Seeds ( If you don't have them,you can use sunflower seeds as a substitute): 1 Tsp,
- Milk : 1/2 cup
- Water : 1 cup,
- Salt: as per taste,
- Coriander for garnishing.
Method:
For the Koftas:
- Grate the paneer, potatoes and khoya and mix it with the rest of the ingredients,except cornstarch.
- If the mixture feels wet to your hands, then add the cornstarch. This will absorb all the moisture present because of the potatoes and will bind the mixture together.
- Shape them in oval shape with your hands and refrigerate them for minimum 4 hours. You can also keep them refrigerated overnight . I refrigerate them overnight when I have to make this dish the next day.
- Heat the oil in a wok and when sufficiently heated ,fry the koftas (dumplings) till they are golden brown in color. Do not fry longer otherwise the cheese will start oozing out and make a big mess in the wok.
- Keep them on a sheet of absorbing paper.
For the Gravy:
- Pressure cook the cut onions for 2 whistles.When cooled, grind it to a fine paste.
- Take milk in a bowl and add the cashews, poppy seeds and chironji/ sunflower seeds and keep it aside for an hour. After an hour , grind this to a very fine paste and keep aside.
- Heat oil in a pan, and when sufficiently hot , add the cumin seeds and wait till they crackle.
- Now add the ginger-garlic paste and saute for 1-2 minutes.
- Once you get the nice aroma of the ginger -garlic paste, add the onion paste and saute, till the paste starts leaving the oil.
- Now add the red chilly powder,turmeric powder,coriander powder and salt and saute it till it the flavours are infused well in the paste.
- Now add the cashew paste made in step number 2 and let this mixture cook.Add some water as well.
- When this mixture starts leaving some oil,cool it and then grind it again to give the gravy a real creamy texture ,similar to the one we get in restaurants.
- Now add some table cream and let it simmer for 2-3 more minutes.
- Add the koftas to this gravy and garnish it with fresh,chopped coriander and some cream
- Ta-da! Your Makhmali koftas/Malai koftas are ready.
- Serve them with hot naan (recipe coming) along with some boondi raita.
