Malai Kofta - By Neelam Garg

Ingredients:

For Dry Masala:

- Black Pepper - 4-5 Nos.

- Cloves - 4-5 Nos.

- Tejpatta (Bay Leaf) - 1 No.

- Shahi Jeera - 1 tsp

- Green Cardamom - 2-3 Nos.

- Black Cardamom - 1 No.

- Cinnamon Stick (Dal Cheeni) - 1 No.

For Gravy:

- Butter - 2 tbsp

- Fresh Cream - ¼ cup

- Medium Onion - 2 Nos.

- Medium Tomato - 2 Nos.

- Green Chilli, Ginger Paste - 1 tbsp

- Turmeric Powder (Haldi) - ½ tsp

- Coriander Powder (Dhaniya) - ½ tsp

- Cashews - 8-10 Nos.

- Salt - to taste

- Water - as required

- Kasoori Methi - 1 tsp           

For Kofta:

- Grated Paneer (Cottage Cheese) - 1 cup

- Grated Boiled Potatoes - 1 cup

- Chopped Green Chilli - 2-3

- Cornflour - 2 tbsp

- Chopped Fresh Coriander (Hara Dhaniya) - 1 tbsp

- Salt - To taste

- Black Pepper - ½ tsp

- Mixed Dry Fruits (Optional) - 2 tbsp

- Oil - For frying

Method:

For Dry Masala:

1. Dry roast the black pepper, cloves, tejpatta, shahi jeera, green cardamom, black cardamom, and cinnamon stick on medium heat.

2. Once roasted, allow the spices to cool down, grind them into a fine powder, and set aside.

For Kofta:

1. In a mixing bowl, grate the boiled potatoes and paneer.

2. Add salt, black pepper, chopped green chillies, dry fruits, cornflour, and chopped coriander.

3. Mix everything well to form a smooth dough-like consistency.

4. Shape the mixture into round or cylindrical koftas, as per your preference.

5. Deep fry the koftas until golden brown, then set aside.           

For Gravy:

1. In a pan, heat 2 tbsp of butter and a little oil.

2. Add a pinch of asafoetida (hing) and cumin seeds (jeera), and let them turn golden brown.

3. Add the green chilli and ginger paste, sauté for a minute.

4. Add chopped onions and cook until they turn translucent.

5. Add chopped tomatoes and cashews, cook for 5 minutes.

6. Add turmeric powder, coriander powder, and the dry masala mixture prepared earlier (except salt).

7. Cook the mixture for 8-10 minutes until everything is well combined.

8. Let the mixture cool down, then grind it to a smooth paste.

9. Strain the paste into another pan, add water to adjust the consistency, and boil for 4-5 minutes.

10. Add crushed kasoori methi and 2-3 tbsp of fresh cream, stir well, and set aside.           

For Assembling:

1. Place the fried koftas on a serving plate.

2. Pour the prepared gravy on top.

3. Garnish with a drizzle of fresh cream and chopped coriander leaves.           

For Serving:

Your Malai Kofta is ready to serve! Enjoy it with roti, naan, or rice.