Malai Kofta

Description

This mouth watering dish ends your quest for appetizing your guests and yourself. I always used to feel guilty while ordering this dish in restaurant as it was rich in dairy, butter, oil and cream. My joy knew no bounds when I could recreate this dish without the above mentioned ingredients and still indulge myself guilt free. Hands down!!!

Method:

For Kofta balls:

1. In a bowl mix all the ingredients of kofta except for corn starch, cashews and raisins. knead them into a dough with hand.
2. Divide the mixture in 10 equal portions. While shaping them into smooth balls place one cashew and raisin in the centre of the ball.
3. Lightly coat the balls with corn starch and place them on a parchment lined baking tray.
4. Bake them under 350F for 30-40 min depending on your oven until they turn light brown.

For Gravy:

1. Bring the pan to a medium heat.
2. Dry roast cinnamon, elaichi (cardamom), star anise, shajeera/fennel seeds.
3. Add onions, chillies, ginger garlic paste and saute it for a min.
4. Add salt, turmeric, tomatoes and saute it until tomato softens. Add soaked cashews with 1 and half cup of water and cook for 2 minutes.
5. Turn off the stove. Blend the mixture into smooth paste
6. Return the mixture onto the pan. Turn on the stove. Add 1 and half cup of water and let it simmer for few minutes. Add sugar, garam masala, crushed dried fenugreek leaves (kasoori methi), saffron. Let it cook for 5 min. Make sure to put the lid on to avoid splattering.
7. Pour the gravy onto a serving bowl.
8. To make cashew paste, soak 8 -10 cashews in hot water and blend it along with some water into a smoot thick runny paste
9. Just before serving, dip the koftas into the cashew paste and then add them in the gravy.

The balls may become soft if left in the gravy for long. It’s always better idea to add the kofta balls just before serving. Sometimes I make the balls and gravy well beforehand. I heat the gravy and add the coated creamy koftas to it just before serving.