Malai Kofta\ Indian Cottage Cheese Dumplings in a Creamy Gravy

Malai kofta... Soft dumplings made with panner in a rich and creamy gravy makes a stunning vegetarian main course option. There are any ways in which you can make this dish. Some people prefers it in a white cashew nut based gravy and other swears by the onion and tomato version. I too make this dish in a variety of ways and each one is special to me. But for today, I am sharing you the one with only tomatoes and cashew nuts and I am sure you will love it. Here is how to make Malai Kofta.

All you need is

For Kofta

• Paneer - 300 g
• Boiled potato - 1 ( medium size )
• Ginger - 1\2 tsp ( grated )
• Green chili - 1 tsp ( finely chopped )
• Coriander - 1 tbsp ( finely chopped )
• Salt to taste
• Garam masala powder - 1\2 tsp
• Cornflour - 2 tbsp
• Cashewnuts - 1 tbsp ( finely chopped )
• Grated dry coconut - 1 tbsp
• Raisins - 1 tbsp ( chopped )
• Oil for frying

For curry

• Butter - 2 tbsp
• Oil - 2 tbsp
• Cloves - 3-4
• Black peppercorns - 4-5
• Black cardamom - 2
• Cinnamon - 1 inch stick
• Ginger garlic paste - 2 tsp
• Tomato puree - 4 tbsp
• Chili powder - 1\2 tsp
• Cashew nut paste - 2 tbsp ( soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste )
• Milk - 1 cup
• Fresh cream - 3 tbsp
• Honey - 1 tbsp
• Salt to taste
• Lemon juice - 2 tsp
• Kasuri methi - 2 tsp

Malai Kofta Recipe

For kofta

1. Mix cashew nuts, grated coconut and raisins in a bowl.
2. Keep aside.
3. Mix all the remaining ingredients in another bowl.
4. Take small amount of the paneer mixture and make a little space in the center.
5. Fill some coconut mixture in the center and bring back the ends together and make a round kofta.
6. Make all the koftas in the same manner.
7. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.
8. Remove the koftas on a tissue lined plate.
9. Keep aside.

For gravy

1. Heat butter and oil in a pan.
2. Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
3. Add ginger garlic paste and fry for a minute.
4. Add tomato puree and fry for another minute.
5. Add cashew nut paste, chili powder and milk and cook for 2-3 minutes.
6. Add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
7. Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
8. Add the koftas in the gravy and give it a boil.
9. Garnish with fresh coriander.
10. Serve hot with Naan or Laccha paratha.