Cooking web notes

    Kofta’s is the derivative of the Persian word kufta meaning meat balls. However, the vegetarian variation of this I can safely say is more popular in India. Malai Kofta, vegetables and paneer (cottage cheese) smothered in a thick cream gravy  is now a household name.The spices smoothly blend with the heavy cream to make an aromatic dish and yet flavors subtle enough to gently teases you palate. Paired with rice or bread they are a great party treat.

Ingredients:


For Kofta:
Potato – 3 – 4 medium size (I use the red skinned ones)
Carrots – ¼ cup grated
Peas – ¼ cup
Beans – ¼ cup
Paneer – 1 cup grated
All purpose flour – 1 Tbspn
Green chili’s – 2-3 nos chopped (if you like it mild avoid adding any chillis)
Salt – to taste

For Gravy

Cummin – 1 tspn
Shah Jeera ( Royal Cummin) – 1 tspn
Tomato – 2 Tbspn puree ( I used canned puree)
Onion - 2 nos small to medium size
Ginger – 1 tspn
Garlic – 2 tspn
Cashew nuts – 1/3 cup
Garam Masala – 1 tspn
Chilli powder – 1 tspn ( work with the quantity to make it milder or hotter as per your liking)
Coriander Powder – 1/2 tspn
Turmeric Powder   - 1/4 tspn
Heavy Cream – ½ cup ( add a little more or less to work up a conistency you like)


Method:
Kofta
1. Cook potato in a pressure cooker peel and grate
2. Chop beans, grate carrots and paneer
3. Cook the peas and set aside
4. In a pan add ½ tspn oil and stir the beans, and carrots to take away all the moisture
5. Mix the vegetables with the grated or mashed potatoes and paneer
6. Add more potatoes if you are unable to make smooth balls
7. Roll the veggie ball in corn starch or all purpose flour and dust off excess
8. In enough oil deep fry the koftas at medium temperature till golden brown
9. Sine all the ingredients are cooked as long as the outside is golden brown you can bring out the koftas and drain the oil on paper

For Gravy
1. Fry cashews to a golden brown and set aside
2. Sautee the finely chopped onions
3. Follow with ginger and garlic
4. Add turmeric, chili powder, coriander powder and sauté on medium low making sure they don’t burn and add the garam masala
5. Add the tomato puree and sauté as well
6. Cool the mixture and make a paste of it in the blender using as little water as you can manage with your blender
7. Once blended transfer it back to the pan and cook till oil leaves the pan
8. Add heavy cream to make a thick gravy
9. Add hot water and thin the gravy to your desired consistency. Generally this dish has a thick gravy
10. Add the fried kotas heat it through and serve garnished with coriander leaves



Notes:
1. If the mixture is thick and add water and bring to boil and then add the cream to get your desired consistency
2. The malai koftas are generally served in a very thick sauce so use your discretion while watering the gravy down
3. Use the red skinned pototoes or the white color ones cos these have a gluey nature when cooked than the Idaho potato which is used for baking.

Entered for Jay 's "Let's Relish Paneer' event