Gusto Malai Kofta Vegetable

How to make Malai Kofta Gravy

Recipe : Indian-North Indian

 Ingredients needed Goods : 

• Ingredients to prepare koftas (Yields -11 koftas)

  Potato -2 or 1/2 cup boiled and mashed 

  Mixed vegetables - 1/2 cup (carrot, beans,peas)

   Paneer/ cottage cheese - 1/2 cup

   Green chilies -1 finely chopped

   Coriander powder -2 tsp

   Cumin powder -1 tsp

   Red chili powder -3/4 tsp

   Cashew nuts -1 tbsp (finely chopped)

   Coriander leaves - 2 tbsp finely chopped

   Cornflour - 3/4 tsp

   Salt as needed 

   Cornflour for rolling the koftas 

   Oil for frying koftas

•   Ingredients needed for the sauce

   Oil -1 tbsp
   Onion -1 big
   Ginger-garlic paste -1 tsp
   Tomatoes -3
   Turmeric powder -1/4 tsp
   Cumin powder/jeera powder -1 tsp
   Coriander powder - 2 tsp
   Red chilli powder - 3/4 tsp
   Salt as needed

   Dairy Cream -1/4 cup
   Cashew nut - 1 tbsp coarsely powdered
   Garam masala powder - 1/2 tsp

   For the seasoning

   Oil - 1 tbsp
   Shah jeera/Caraway Seeds -3/4 tsp

Preparation

Boil vegetables or pressure cook vegetables for 2 whistles. I kept beans, carrot and peas in a vessel without water, closed it with a lid and kept potatoes on top and pressure cooked for 2 whistles. In this method there is less moisture in the vegetables. (Don't forget to add water in the pressure cooker).Whichever method you follow, put the vegetables in a muslin cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking.

Grate paneer and keep it ready.

Method 

In a bowl, mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chili powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.

Divide the mixture equally and make balls.

Roll the balls in cornflour. This is done to absorb any moisture left.

Heat oil and fry the koftas in batches on medium heat until golden brown.

Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

Now we will prepare the sauce-

Heat a tbsp of oil, fry chopped onions until golden brown. Add salt to 
speed up the process. Saute continuously for even browning.

Add ginger garlic paste and saute for a few more minutes.

Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool. Add salt required. (remember we already added salt to the onions)

Once it cools, blend it to a fine paste.

Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.

Add 1 cup of water, cream, cashew nut powder and bring it to boil on low flame.

Add the koftas gently and switch off the flame.(add koftas only at the time of serving)

Sprinkle garam masala and finely chopped coriander leaves.

Serve hot with jeera pulao or chapati or naan.