Malai kofta

Malai kofta is a dish that really needs no introduction. One of the most indulgent foods out there, it is a really popular vegetarian dish in restaurants where balls (kofta) made from potato, ginger, chilli, coriander and paneer are deep fried and served in creamy and spiced tomato gravy. Malai itself means creamy / buttery and kofta refers to any ball made from veggies or meat, yum! I made this during a weekend when I had a little more time on my hands. This recipe serves 4. 

Ingredients 
Serves 4

For the kofta
3 potatoes, peeled, boiled and mashed 
2 tbsp plain flour
150g paneer, crumbled 
Handful coriander, finely chopped 
1 tsp salt 
1 green chilli, finely diced 
Thumb size piece of ginger, finely diced
Oil for deep frying 

For the gravy
1 large onion, finely chopped 
10-12 cashews
2 cloves garlic, finely chopped 
Small green chilli, finely 
Small piece of ginger, finely chopped 
Water as required 
1 tbsp butter 
2-3 large tomatoes, roughly chopped 
Salt to taste
1/2 cup cream 
1/2 tsp kasoori methi 
Coriander to garnish 

You'll need these spices
3-4 cloves 
3 green cardamom pods, bashed
1/2 inch cinnamon stick 
1 tsp cumin seeds 
1/2 tsp kashmiri red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder

Method

• First, start making the gravy before making the koftas. In a large deep frying, melt the butter. Add the cloves, cardamom pods, cinnamon stick and cumin seeds and saute until fragrant. 
  
  
  
• Tip in the onions, the small green chilli, garlic and ginger. Saute until translucent and the raw smell of the garlic and ginger has gone away. 
  
  
  
• Next, add the tomatoes and cashews. Mix well. Add water to just cover and simmer until the tomatoes have gone mushy. Whilst this is simmering make the koftas. 
  
  
  
• In a sturdy heavy bottomed pan, heat enough oil for deep frying. 
  
  
  
• Next, take a large bowl and add all the remaining ingredients for the koftas. Mix well to ensure everything is evenly dispersed and combined. 
  
  
  
• To check for the dough consistency, take a small amount of the mixture and shape into an evenly sized kofta. I went for a medium sized kofta, around 30-40 grams. 
  
  
  
• Test if the oil is hot enough by taking a small amount of kofta mixture and dropping it in the oil. If it fizzles and floats, you know it is ready. The oil needs to be hot otherwise they might stick to the bottom of the pan and then break-up.
  
  
  
• Carefully drop the 'test' kofta to the oil. If you the kofta breaking you may need to check for the consistency of the dough and add a little more plain flour to bind. 
  
  
  
• Shape the rest of the koftas and deep fry in batches until golden brown all over. You don't want to overcrowd your pan, I did around five at a time. Set aside on a plate lined with kitchen paper. 
  
  
  
• By this time the tomatoes should be mushy. Let cool for a few minutes and then remove the cinnamon stick from the mixture, and transfer the rest to a blender. Blend until smooth. 
  
  
  
• Transfer the blended gravy back to the pan (you can also sieve it to make it even smoother). 
  
  
  
• Add back the cinnamon stick, the kashmiri red chilli powder, coriander powder and turmeric. Mix well. 
  
  
  
• Now add a splash more water and the cream. Also add the kasoori methi and mix well. You can also add a little sugar but this is optional. 
  
  
  
• To serve the malai kofta, pour the gravy into a serving dish and add the koftas on top. Garnish with coriander and you're done!