Malai Kofta is a classic North Indian staple dish. Koftas added into a richly flavoured tomato cream base sauce to make a yummy and silky gravy which is served as a great side dish for rotis or pulao.
- Mash the potatoes, mixed vegetables, paneer, and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up) Season with salt.
- Make this dough into balls and put 1/2 a tsp of the nuts and mix in the centre of each ball. Roll into perfect rounds. Coat it with some cornflour or all-purpose flour.
- Heat the oil and deep fry the koftas on a medium flame till pale golden colour.
- Drain on paper towels and keep aside.
For the gravy:
- first, heat the 2 tbsp of oil in a deep pan and fry the onions until light brown.
- Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.
- Heat oil in a pan, addblack cumin.
- Put this paste back into the pan and fry till the oil begins to separate from the masala.
- Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
- Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
- Add cream, If you don't have cream add little milk and mix fast without curdling and add finely grated paneer that will give good creamy texture.
- Gently add the koftas to this sauce/gravy and stop cooking.
- Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.