These melt-in-the mouth kofta's are great for vegetarians, as the name suggests they are not actually malai(cream) but are made up of soft paneer(cottage cheese) which literally turns into cream in the mouth, hence the name Malai~kofta.The technique of making these is simple and they are great with naans, paranthas or chapatis.
- for koftas/cottage cheese balls
- Cottage Cheese-250 gms
- Flour-2 tbsp
- Chopped green chillies-2 (deseeded)
- Chopped coriander- a handful
- Cashews- a handful, broken (for stuffing in the koftas)
- Salt and pepper to taste
- Garam masala-1/2 tsp.
- Soda-bi-carb- a pinch
- for the gravy-
- Onion-1 large, pureed
- Tomatoes-2 large, pureed
- Ginger -garlic paste-1 tsp
- Garam masala-1 tsp
- Cayenne pepper(deggi mirch)-1 tsp
- Cumin-1 tsp
- Refined oil for frying
METHOD-Crumble the cottage cheese, add flour and with the palm of your hands knead down and continue doing so till really it turns into a soft and pliable dough, add the rest of the ingredients listed under koftas and shape into rounds, stuff each with a cashew, keep aside.Heat oil in a kadhai and fry these balls till golden(always shape a small ball first and fry that if it breaks up then add some more flour and fry again, then shape the rest of the dough).In the below pic you can see the dough, the balls and a fried one too.
Fry all the shaped balls and keep aside.Heat about 2 tbsp oil and fry the cumin and onions till light brown, add ginger + garlic paste and stir well, next add the tomato and fry well till oil separates, add the rest of the ingredients listed under gravy alongwith seasoning and just before serving, thin down gravy with little water and after some rapid boils add the koftas.(do not add koftas beforehand or they will break).Garnish with coriander and/or fresh cream and serve hot.Serves-4.
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