The very Mughlai the very rich the very creamy Malai Kofta! I think after Daal Makhani this is the second favorite dish of vegetarians. Kofta's are a favorite of any North Indian household.
The name might sound tough to make but believe me it's super easy to make..
They are made by mashing potatoes and paneer together into a dumpling and frying this dumpling. The dumplings are also sometimes filled with nuts and dry-fruits, to give them a royal feel. They are usually then dunked into a mughlai gravy. My family loves the taste of the white version of the mughlai gravy, but it tastes equally great and yumm with the red one.
It goes well with chapati, parathas, pooris, naan, jeera rice or pulaos.
Let's learn how to make this scrumptious dish by having a look at it's ingredients.
(Makes 8 koftas in the below mentioned ingredients)
Cottage Cheese or Paneer- 1 cup (mashed)
Potatoes- 2 medium size (boiled and mashed)
Green cardamom powder- 1/2 teaspoon
White pepper powder- 1 teaspoon
Salt to taste
Cashews- 6-7 (coarsely crushed)
Cornflour- 1 tablespoon
Oil for frying. DIRECTIONS:
Grate or finely mash the boiled potatoes and paneer.
Add cardamom powder, white pepper powder, cornflour and salt to the mixture.
Mash the mixture well until it comes together into a ball.
Divide it into eight portions.
To make the koftas, take a portion of the mix and flatten it.
Put some crushed cashews at the center of the mixture.
Gather the edges of the mixture and shape it into a ball.
Press firmly from all the sides.
Repeat the process with all other portions too.
Deep fry all the balls in the medium hot oil until golden.
Drain them on a paper towel or any absorbent paper.
Add the kofta in the gravy at the time of serving.
Once koftas are added in the gravy it must be served immediately,otherwise kofta will get soggy.