Thursday, 10 October 2013

Shahi Malai Kofta

It is close to Diwali and my hunt for good festive recipes has started. Some from the world wide web, some from mom’s old cooking books and others from my own creations. This one is my own creation, loosely adapted from Sanjeev Kapoor’s recipe. 

Malai Kofta- soft and succulent rounds of pure bliss, served with equally rich and thick gravy. I have mostly eaten malai kofta in restaurants and it varies from being delicious to being sugary sweet. I have selected ingredients that are naturally sweet. They go beautifully with a little tang of tomato on the gravy. My sister and my nephew were visiting few days back and I had decided to make malai kofta. I got only one kofta with some leftover gravy at the end. But I wasn’t complaining. It is a compliment for any chef !

Rachana Shah Sony's Second Helping

This recipe is for 4 people

For Kofta
250 g malai paneer, crumbled
30 g mawa
2-3 tbsp maida
1 tsp green chilies, ground in blender
½ tsp cardamom powder
2 tsp mixed dry fruit powder
1 tsp thin slices of pistachio
Few strands of saffron
Salt to taste
Oil for deep frying (you can also make them in an appam vessel for a healthier version.)
For Stuffing
Few pieces of cashew
Few raisins
For Gravy
3 medium sized tomatoes, finely chopped
1 medium sized onion, cut in juliennes
½ tsp poppy seeds, soaked in water
½ tsp melon seeds, powdered
1 tbsp cashew powder (optional)
Garam masala powder
1 tsp ginger-green chilly paste
1 tsp red chilly powder
½ tsp turmeric powder
½ tsp coriander-cumin powder
2 tbsp oil + 1 tsp
Salt to taste

For Garnish (Optional)
Few slices of pistachio
Few pieces of cashew
4-5 strands of saffron

1. Heat oil in a pan. Saute the onions on medium flame till they turn pink. Add ginger-chilly paste and mix well.

2. Now add all the spices except for salt. And add the tomatoes. Cook on low to medium flame till oil separates.

3. Remove from heat and add salt. Mix well and keep aside to cool.

4. In the meantime, make smooth paste of the crumbled paneer with your hands. Add mawa and mix till both are well-combined. 

5. While you are making the koftas, put oil for heating in a kadai on the gas.

6. Now add green chilies, cardamom powder, mix dry fruit powder, saffron, salt and maida. Mix very well with your hands till everything is nicely blended. Now add the thin slices of pistachio and mix again.

7. Make medium sized balls, rolling the mixture in your palm. Make a dent and stuff cashew and raisin, one piece each in every ball. Roll the balls to a finished look.

8. Check if oil is ready. Fry 3-4 koftas at a time (not more) till they turn golden in colour. Place them on an absorbent paper to remove excess oil.

 9. Blend the tomato-onion mixture in a mixer along with soaked poppy seeds, melon seeds and cashew powder.

10. Heat the remaining 1 tsp oil in the pan and saute the gravy on low flame for 1-2 minutes. Add 1/2 - 3/4 cup water to get right consistency. It should be nice, rich thick gravy (as shown in the picture) and not a runny one. 
11. Garnish with pistachio slices, cashew and strands of saffron.
12. Serve hot with parathas or puris.

Bon Apetit! Happy Cooking :)

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  1. wow very very creamy and delicious malai kofta :) tempting me dear !!

  2. Best option in vegetarian dishes. Love it with naans and rotis.

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