Something like that.
Malai Kofta has been a favorite food of mine for many many years now! This was a dish I often ordered in restaurant while eating out. I always thought it was a cumbersome process to make these - but when I made them, I realized that was true - LOL! Actually, its not very cumbersome - just a little.
You could make the koftas with mixed veggies like carrot, peas, beans and panneer or you could do it like this below. This time I just used potato and paneer. This has a very smooth texture typcial of a malai kofta!
To begin with, boil and peel a few potatoes.
Have your panneer ready - I made fresh panneer from low fat milk and this time I did not tie it up - just get all the water out and separate into pieces.
In a small bowl, soak about 1 tsp of poppy seeds along with 1 tbsp of cashew nuts for about 15- 20 mins. Grind this into a smooth paste.
Dry roast about 2 tsp each of coriander seeds and cumin seeds and grind to a fine powder.
In a wide pan, add 1 tsp of oil. Add ggg (ginger, garlic and green chilli). Fry for a min and then add roughly chopped onions in here. Cook for a few mins till the onions are translucent.
Add chopped tomatoes to this and fry together with the onions until completely cooked. You do not have to add any masala at this point.
Meanwhile, on the other side of town, mix the panneer with potatos. Add chopped ginger and green chillies to this.
Add 1 tsp each of garam masala, and pav bhaji masala to this.Add salt to taste.
Get your sous chef's assistant (translation - Husband) to mash up the potatoes and panneer well. BTW - don't talk to me about how thin my husband is - I do feed him good - you've probably seen by now how I cook. No matter what he eats, he stays likes this! Lucky him! And me..I can put on a few pounds if I drink water...that's right - we are total opposite - made for each other!
Make small balls out of the potato panneer mix.
Now, deep fry these babies.
Going back to the other side of town again, blend the cooked onion and tomatoes into a smooth gravy.
Pour it all back to the pan and start cooking in low heat. Add the coriander and cumin powder and let it cook. After a few mins, add the cashew and poppy seed paste and let the gravy cook for some time after that.
When the sauce has cooked for a while, add about 1/2 cup of heavy cream to this. And stand back and stare at the beauty!
Can you see how smooth this gravy is? Yumm..
Here are my fried koftas!
Add some fried cashews on top of the gravy.
I was making this for our potluck party and hence did not mix the koftas with the gravy at home. Mix just before serving and they remain crisp and flavorful. If you add all of them way before you eat, they might just become soggy and start to disintegrate - so its up to you how you want to serve them! LOL.
Did I tell you deep fried balls of delicacy soaking in a tub of awesomeness - this is what I'm talking about!
Here's our plate at the potluck - Shahi Panneer; Malai Kofta, Tava vegetables and Roti! There were a few hundred more things - we were stuffed! Like Koftas! LOL!
Enjoy. Peace Out!