As kids love paneer,my preference would be with that but whenever we need a change from paneer butter masala my go is rich creamy malai kofta.
Malai kofta is a rich creamy curry in which kofta(dumpling with cheese and potato) is made and added to a creamy rich gravy.
Originally the the koftas are deep fried in the oil but today I fried the koftas in paniyaram pan(ableskiver pan).Frying koftas in this method is little time consuming as it needs to cooked in a low flame.If you are in a hurry then it can be deep fried and added,I tried both the versions and couldn't make out the difference once it gets soaked in the gravy.
The recipe I am sharing is a low calorie version and didn't add any fresh cream,instead used the milk but if you want to make it even more rich you can add the fresh cream.
The recipe I adapted so many sources and tweaked according to my taste,now on to the recipe......................................
| Ingredient | Quantity |
|---|---|
| Potato(cooked,mashed) | 3/4cup |
| Paneer/cottage cheese(grated) | 3/4cup |
| Green chilly (chopped) | 1no. |
| Coriander leaves(finely chopped) | 2tbs |
| Red chilly powder | 1/4tsp |
| Garam masala powder | 1/4tsp |
| Roasted cumin powder | 1/8tsp |
| Cashews(chopped) | 2tsp |
| Salt | 3/4tsp |
| Oil | as needed to fry |
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion(chopped) | 1no.(medium size) |
| Tomato | 3nos.(medium size) |
| Ginger&garlic paste | 2tsp |
| Red chilly powder | 3/4tsp |
| Coriander powder | 1tsp |
| Garam Masala powder | 1/4tsp |
| Cashews | 5nos. |
| Milk | 11/2-2cups |
| Coriander leaves | 2tbs |
| Tomato ketchup | 2tsp |
| Salt | to taste |
| Oil | 3tbs |
| Butter | 1tbs |
In a bowl take all the ingredients given for kofta except oil and mix it well.Take a small lemon size and smooth it,make a ball,keep it aside.
Heat the paniyaram pan and add few drops of oil to each hole and add the balls and fry it in a low flame.Turn the balls with the help of a spoon to all the sides to cook evenly.Once all the sides get browned take out from the pan and keep it aside.
Heat a pan with a tbs of oil,saute the onion and tomato with a pinch of salt till it becomes soft.Let the mixture gets cool down,after cooling grind it to a smooth paste.Then grind the cashews along with little milk to a fine paste.Heat a pan with the remaining oil and butter,add the ginger&garlic paste,fry it for a minute.Then add the ground paste and saute it for 2-3 minutes.
Now add the chilly powder,coriander powder and salt to it and cook it for a minute.At this point add the cashew paste and milk,let it boil till the raw smell goes off.
Add the tomato ketch up and give it a boil.Finally add the garam masala powder and coriander leaves,mix it well.Put off the flame.Add the koftas to it.
Enjoy.............................................................................
- The milk should be in room temperature and I used the low fat milk which can be substituted with whole milk.
- If you are using cream add it in the end and mix the gravy then add the koftas.In such case reduce the amount of milk to 1 cup and use 1/2 cup of cream.
- Addition tomato ketchup is optional but it gives a nice color and taste to the gravy.
- When you are deep frying the koftas,if it separates in the oil add couple of tbs of all purpose flour to the mixture.
- Add the koftas before 10 minutes of serving,heat the gravy and add the koftas to it.I added only 3 koftas just for the picture sake and added the rest before serving.
Sumber http://www.naliniscooking.com
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