Malai Koftas
Ingredients.
For the Koftas,
2 cups peeled and diced boiled potatoes,
1 Cup mixed vegetables (Carrots, Beans, Peas, Sweet corn) boiled.
1 Cup paneer cubes.
2 tbsp. of thickened/heavy/double cream.
1 tbsp cumin powder.
1 tbsp coriander powder.
1/2 tsp red chili powder.
1/2 Cup chopped nuts (Almonds, Walnuts and Cashew nuts)
1/4 raisins chopped fine.
Salt to taste.
Vegetables/Canola/Sunflower cooking oil to fry the Vegetable Koftas.
For the Sauce.
3 tbsp. Vegetables/Canola/Sunflower cooking oil.
2 Large Onions quartered.
2 Tomatoes quartered.
2 tbsp. garlic paste.
1 tbsp. ginger paste.
2 tbsp. coriander powder.
1 tbsp. cumin powder.
1/2 tbsp red chili powder.
1 tbsp poppy seeds lightly roasted and ground into a powder.
3 tbsp. nuts (Cashews and Almonds) ground into a thick paste.
Salt to taste.
2 tbsp garam masala.
Preparation:
Mash the potatoes, mixed vegetables, paneer and cream together, add the Kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato.
Season with salt.
Make this dough into dumplings and put 1/2 a tbsp. of the nut and raisin mix in the center of each dumpling, roll them into rounds.
Heat the oil kept aside to fry Koftas. On a medium flame. Deep fry these dumplings till a pale golden color.
Drain on paper towels and keep aside.
For the gravy, first heat the 3 tbsp oil in a deep pan and fry the onions till light brown.
Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilly powder.
Put this paste back into the pan and fry till the oil begins to separate from the masala.
Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
Add 1 Cup of warm water (The Sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well . Season with salt.
Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
Gently add the koftas to this Sauce/gravy and cook uncovered for 2-3 minutes.
Turn off the fire and sprinkle the garam masala allover the top of the dish.
Cover immediately and allow to sit for 5 minutes.
Serve with hot Naan, or rice.
For the Koftas,
2 cups peeled and diced boiled potatoes,
1 Cup mixed vegetables (Carrots, Beans, Peas, Sweet corn) boiled.
1 Cup paneer cubes.
2 tbsp. of thickened/heavy/double cream.
1 tbsp cumin powder.
1 tbsp coriander powder.
1/2 tsp red chili powder.
1/2 Cup chopped nuts (Almonds, Walnuts and Cashew nuts)
1/4 raisins chopped fine.
Salt to taste.
Vegetables/Canola/Sunflower cooking oil to fry the Vegetable Koftas.
For the Sauce.
3 tbsp. Vegetables/Canola/Sunflower cooking oil.
2 Large Onions quartered.
2 Tomatoes quartered.
2 tbsp. garlic paste.
1 tbsp. ginger paste.
2 tbsp. coriander powder.
1 tbsp. cumin powder.
1/2 tbsp red chili powder.
1 tbsp poppy seeds lightly roasted and ground into a powder.
3 tbsp. nuts (Cashews and Almonds) ground into a thick paste.
Salt to taste.
2 tbsp garam masala.
Preparation:
Mash the potatoes, mixed vegetables, paneer and cream together, add the Kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato.
Season with salt.
Make this dough into dumplings and put 1/2 a tbsp. of the nut and raisin mix in the center of each dumpling, roll them into rounds.
Heat the oil kept aside to fry Koftas. On a medium flame. Deep fry these dumplings till a pale golden color.
Drain on paper towels and keep aside.
For the gravy, first heat the 3 tbsp oil in a deep pan and fry the onions till light brown.
Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilly powder.
Put this paste back into the pan and fry till the oil begins to separate from the masala.
Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
Add 1 Cup of warm water (The Sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well . Season with salt.
Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
Gently add the koftas to this Sauce/gravy and cook uncovered for 2-3 minutes.
Turn off the fire and sprinkle the garam masala allover the top of the dish.
Cover immediately and allow to sit for 5 minutes.
Serve with hot Naan, or rice.
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