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Malai kofta 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. 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.
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