Malai Kofta
Paneer-and-potato koftas in a silky white-gravy bath. The koftas are bound minimally so they stay tender; the gravy is enriched with khoya and a drift of dry fruits.
Per serving
Ingredients
- 250 gBoiled potatoes, mashed
- 100 gPaneer, crumbled
- 1Green chilli, minced
- 2 tbspCornflour (or maida)
- 2 tbsp eachRaisins + chopped cashews (for stuffing)
- to tasteSalt
- for deep fryingOil
- 2 tbspOil + butter (gravy)
- 1Bay leaf
- 1 pinchAsafoetida (hing)
- 1/4 tspAjwain (carom seeds)
- 1/2 tspGaram masala
- 1.5 cupsWhite gravy base (see recipe)
- 1/2 cupKhoya (mawa)
- 1 cupPaneer, cubed (gravy)
- 1Green chilli, slit (gravy)
- 1/4 tspCardamom powder
- 2 tbspChopped dry fruits
- as neededMilk
- 2 tbspFresh cream (garnish)
Method
- 1
Bind the koftas: combine mashed potato, crumbled paneer, minced green chilli, salt and cornflour. The mix should hold its shape when pressed.
- 2
Flatten a portion in your palm, place a few raisins and chopped cashews in the centre, seal into a smooth ball.
- 3
Deep-fry in medium-hot oil (not too hot — they should set then brown). Drain on paper.
- 4
Gravy: heat oil + butter in a wide pan. Sizzle bay leaf, hing, ajwain and garam masala for 20 seconds.
- 5
Pour in the white gravy base. Stir in khoya until it melts into the gravy. Bring to a low simmer.
- 6
Add cubed paneer, slit green chilli, cardamom powder and chopped dry fruits. Cook 5–7 minutes.
- 7
If the gravy thickens too much, loosen with a splash of warm milk. Just before serving, slip the koftas in and ladle gravy over — don't let them sit and bloat. Garnish with cream and dry fruit slivers.