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Monday, July 11, 2016

The Malai Kofta

Stepping it up for the week of the 100th post, which will be this Friday. Creamy!

Malai Kofta

Grate maybe two cups of paneer and add to it a mashed potato, a tablespoon of cornflour, salt, red chilli powder, a large spoon of chopped cashews, a small spoon each of cumin and coriander powder, and a sprinkle of garam masala. Knead together before forming round shapes for kofta and deep-frying. Set aside.

For the gravy, sauté big pieces of a large onion with ginger-garlic paste. Add a diced tomato, salt, turmeric, red chilli powder, cumin and coriander powders and a sprinkle of garam masala. Take off the heat and grind to a textured pulp with some cashews. Return to heat, add a little water and simmer. Add a small spoon of sugar for that mild sweetness, and turn off the heat. Add a dollop of sour cream for creaminess and a garnish of kasuri methi, and just before serving, and the deep-fried koftas. Serve up with naan!