Malai Kofta

Malai Kofta is  a classic dish of Moghul origin.  This dish is usually prepared during special occasions. The vegetable balls are deep fried and then added to the special creamy sauce/curry and served along with rice and rotis/Naans (Indian flat bread).  I have used the Paniyaram pan /skillet here to make the vegetable/ potato balls. This helps to cuts down on the calories.  You need a very little oil to fry the vegetable balls.

  Ingredients: 

For Kofta:

Large Potato                              – 2 no (Boiled and mashed)

Paneer grated                              – 2 tbsp

Green chilies minced                    – 1 tbsp

Green peas, Grated carrot              – ¼ cup (Cook and mash well)

Corn flour                                    – 2 tbsp

Bread crumbs                               – ¼ cup

Chopped coriander                         – 2 tbsp

Coriander powder                           – ¼ tsp

Jeera Powder                                – ¼ tsp

Salt                                              – two pinches

Raisins                                            - few

Oil                                                – for frying

For Creamy Curry:

 Organic Tomato puree                          1 tin

Oil/Ghee                                             2 tsp

Jeera/Cumin seed                                 1 tsp

Ginger paste                                        1 tbsp

Green chilies                                      – 1 no

Garam masala Powder                           1/2 tsp

Red chili powder                                    1 tsp

Coriander powder                                  1 & 1/2 tsp

Salt                                                   As needed

Coriander leaves chopped                        4 tbsp

 Half and Half Milk                                     1 cup

Cream                                                  1/4 cup

Method:

For Kofta:

• Boil and Mash the Potatoes. Mix all the ingredients of Kofta together (except bread crumbs, raisins) and divide into 10-14 equal portions. Stuff the one raisin into each ball. Roll it in breadcrumbs.
•  Heat the Paniyaram pan and add little oil in all the groves. When it is medium hot, add the potato balls in the groves.
• Within a minute turn it on all the sides and make sure it browns evenly (This cooks very fast so be careful). Keep aside. 

For Creamy gravy:

•  Heat a pan with oil and splutter the Jeera, add the chopped green chilies and ginger paste.  Fry for few minutes.
• Add the tomato puree, garam masala, red chili, coriander powders along with salt and fry well until all the water evaporates. Lower the stove heat.
• Add coriander leaves and boil for another 4-5 minutes. Cool down..
• Add milk and cream and mix well, in low flame. Add the Kofta and when it is about to boil, switch off the stove. 
• Decorate with cream and serve hot with rotis or any pulavs.

FOR LOW FAT VERSION: 

• You can skip  Paneer and make just the koftas and pan fry the balls in Paniyaram pan.
• Instead of half and half, you can use 2% milk. Use cream for decoration only.