Another round of the Malai Kofta! This time around I really wanted to perfect what I didn’t the first time around; which is: I would like the gravy to be thicker and the kofta to be a little more soft and paneer-y. Heehee.
Foreshadowing! Spoiler alert! I grabbed the paneer from the local indian food store then I realized I need to make paneer again but this time I will post it on my blog to share with you. 🙂
First, take a medium size potato and boil it until soft, about 20-30 minutes from boiling. To check the doneness use a fork to poke. When the potato is ready there should be little to no resistance and the fork should slide into the potato like butter. Once ready, let it hangout on the side in a bowl to cool.
Chop your onion, garlic, ginger, and tomatoes. Don’t worry about chopping them small since we will be throwing this into the blender anyway. Add 1 cup of water, cover and let cook for 20 minutes over medium low heat.
While that cooks away, grab your cooked potato, peel it and throw it into a bowl with the corn starch, chopped cashew nuts, and salt.
Depending on how large you like your kofta to be, start with 1 tbsp and work your way up. I like mine to be about 2- 2.5 inches in diameter, so not too big. some peeps like humongo balls so you do what feels best (:
Once the veggies have boiled for 15 minutes, place them into a blender and blend for at least 2 minutes. This will help ensure the gravy is smooth.
With your sauce blended, grab some oil and lightly fry the cinnamon, green cardamom, and cloves until fragrant (few seconds). Pour in the gravy and START TO STIR STIR STIR. If you don’t start stirring IT WILL SPLATTER AND IT WILL HURT (you can see the little splatter bubbles goin bloop bloop in the photo).
Heat up your oil to 350 degrees. You can also use a small ball of your mixture to test the oil for readyness as well. Once fried the kofta should be a nice brown color.
Grab Kasuri Methi and crush into your gravy with the caramel masala, coriander powder and chili powder. Add 2 cups of water. Mix and lower your heat to low. Cover.
Personally I like to keep my kofta balls outside of the gravy until I serve. I like the feeling of having fresh and not mushy kofta. However, that is just me. Before adding your kofta to your plate or to the gravy in the pan, dip them in heavy cream. I like doing a half dip so I can still see the crispy outside.
What else can I say other than ENJOY! 🙂
WHAT YOU’LL NEED
1 m. potato
1 1/4 c. paneer, grated
3 tbsp. corn flour
1 heaping tbsp cashews
1 c. onion, chopped
1 1/4 in. ginger, chopped
3 garlic cloves
3 roma tomatoes
8-10 cashew nuts
1 tbsp. butter
1 lg. bay leaf
1 1/2 in. cinnamon stick
4 g. cardamom
1 tsp. chili powder
1/2 tsp. coriander, crushed
1 tsp. garam masala
1 – 1 1/2 c. water
1 tbsp. kasoori methi, crushed
salt, to taste
oil, for frying
1. Grab a pot and put some water in it. Cut your potato into thirds and add enough water to cover the potatoes. Make sure your pot is big enough so that water doesn’t spill over when it boils.
2. As the potato cooks, chop up the tomato, onion, ginger, garlic, and cashews. In a kadai, add 1 cup of water and these veggies.
Let them cook for 15 minutes. Ensure that you have enough water so the veggies don’t burn.
3. After 15 minutes, check on your potatoes using a fork. If your fork doesn’t easily slide into the potato, it’s not ready. Let them boil until they are super soft.
4. Grab your boiled veggies and blend for at least 1.5 minutes until you get a creamy sauce with no chunks.
5. Back at the kadai you boiled your veggies in, heat up some oil over medium and lightly fry your cinnamon, cloves, cardamom, and bay leaf until fragrant.
6. Add in the blended gravy and STIR STIR STIR. If you don’t stir, gravy will sputter and hurt.
7. In the meantime, grab a pan and fill with at least 5 inches of oil to deep fry the kofta. Put heat on medium high and let heat up.
8. By now your potatoes should be ready. In a small bowl put your potatoes in (remove the skin first) and add salt, cashew nuts, and corn starch. Mix with your hands until well incorporated.
9. Grab 1-2 tablespoons of the mixture (depending on how large you like your kofta) and roll into small balls. Keep aside on a plate.
10. Once your oil is hot, add in a few of the kofta, don’t add too many or they will stick together and will not brown all over. Place them on a plate lined with paper towels when ready.
11. When ready to serve, dip your kofta into heavy cream and place into the gravy. Serve alongside some rice and chopped onion for garnish.
Inspired by Kanan’s Malai Kofta Recipe.