Malai Kofta, the crown jewel of North Indian cuisine, is a creamy curry delight that's as rich in flavor as it is in tradition. Imagine luscious aloo and paneer balls, the Bollywood stars of this culinary show, taking a dive into a pool of onion and tomato sauce. It's like a flavor fiesta that deserves a standing ovation!
Ingredients:
For the Kofta:
- 3 medium-sized boiled & mashed potatoes
- 3/4 cup grated paneer
- 1 finely chopped chili
- 2 tbsp finely chopped coriander
- 1/4 tsp cumin powder
- 1/2 tsp salt
- 2 tbsp raisins
- 2 tbsp chopped cashews
- 2 tbsp maida
- 4-6 tbsp oil for frying
For the Onion Tomato Puree:
- 2 tbsp oil
- 1 sliced onion
- 1 tsp ginger garlic paste
- 2 sliced tomatoes
- 2 tbsp cashews
For the Curry:
- 1 tbsp butter
- 2 tbsp oil
- 1 tsp cumin
- 2 cardamom pods
- 1 bay leaf
- 1-inch cinnamon
- 2 cloves
- 1 tsp Kashmiri red chili powder
- 1/2 tsp turmeric
- 3/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1 tsp salt
- 1/4 cup cream
- 1/2 cup lukewarm water
- 1 tsp crushed kasuri methi
- 1/4 tsp garam masala
Method:
For Kofta:
- Mix mashed potatoes, grated paneer, chopped chili, coriander, cumin powder, salt, raisins, and cashews.
- Add maida for a soft dough, shape into kofta balls, and deep-fry until golden brown.
For Curry:
- Sauté onions, blended ginger-garlic paste, tomatoes, and cashews.
- Blend into a smooth paste, filter, and set aside.
- Heat butter and oil, sauté spices, add chili, turmeric, coriander powder, and cumin powder.
- Add the puree, salt, and cook until it thickens.
- Mix in cream, lukewarm water kasuri methi, and garam masala.
- Drop in the kofta balls, simmer, and let the magic happen.
Pour this Malai Kofta spectacle into a bowl, garnish with a swirl of milk cream, and serve with naan, roti, or jeera rice. Get ready for a flavor explosion that even Bollywood would applaud! 🌟🍛
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