Malai Kofta - 2011 New Year's eve Menu - Item 1

I have always heard that dishing this up is a tedious process and the scary part is "Not everyone (Especially, a newbie)can make the kofta, in the right texture, without kofta crumbling into pieces either while deep frying or in the gravy". But I decided that i shall definitely try it, to make my first New Year post wedding, a special one. Do or Die situation!

I was amidst preparation using paneer and vegetables, i heard the calling bell ring! Lo, to my surprise it was my sweetheart at the door, who came in screaming that they had let him go soon to celebrate New Year!

Now, getting back to the Kofta and Malai, this is how I prepared it.

Ingredients:
1. Paneer - crumbled - 1 cup
2. carrot - 2 - finely chopped and boiled
3. Beans - 10 in # - finely chopped and boiled
4. Potatoes - 3 - boiled and mashed
5. Chilly powder - 3 tsp
6. Pepper powder - 1 tsp
7. Salt to taste
8. Milk - 1 cup
9. Onion - 1 finely chopped
10. Ginger garlic paste - 1 tsp
11. Tomatoes - 1 finely chopped
12. Cilantro - 1 bunch finely chopped
13. Cumin seeds - 1 tsp
14. Oil - for deep frying and cooking gravy


Take the vegetables and squeeze the water out of the boiled vegetables. They should be as dry as possible, so that the Kofta comes out properly into any shape (Oval, Round or bullet). Mix the crumbled Paneer, mashed potatoes and the squeezed vegetables; add 1 tsp of chilly powder, pepper powder, salt to taste. Roll them on a tsp of all purpose flour to make sure there is no moisture left on it.

Now make them into balls, deep fry them in oil until they turn golden brown. Keep them aside.
Now lets make the Gravy. Heat oil in a wok, add onion, garlic, ginger and tomatoes and fry until they are soft. Add the rest of the chilly powder , 1 tsp of turmeric and salt to taste. To avoid getting charred, use a cup of water. Let it come to boil. Turn the gas off and let this mixture cool. Blend this mixture to a paste.

Heat the wok, add a tsp of oil. Allow a tsp of cumin seeds to splutter. Add the paste to it and let it come to a boil. Let it cook for 5-6 minutes. Add 1 cup of milk to it. Aloow it to cook for a couple of minutes. Now, just before dropping the Kofta, sprinkle the chopped cilantro and a pinch of garam masala. Turn off the gas.

Kofta will absorb the gravy even without being cooked. Allow it as it is for 5-10 minutes before serving!

tc,
N:astro