Ingredients with Measurements:
For the Koftas:
- 2 cups grated paneer (cottage cheese)
- 1 cup boiled and mashed potatoes
- 1/2 cup bread crumbs
- 1/4 cup chopped cashews
- 1/4 cup chopped raisins
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- Oil for frying
For the Gravy:
- 2 cups chopped onions
- 1 cup chopped tomatoes
- 1/2 cup cashews
- 1/2 cup cream
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 1 tbsp butter
- 1/4 cup chopped coriander leaves
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Frying pan
- Large saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine grated paneer, mashed potatoes, bread crumbs, chopped cashews, chopped raisins, ginger paste, garlic paste, garam masala, red chili powder, and salt. Mix well to form a dough.
2. Divide the dough into small portions and shape them into round balls.
3. Heat oil in a frying pan and fry the koftas until golden brown. Drain on a paper towel and set aside.
4. In a blender or food processor, blend chopped onions, chopped tomatoes, and cashews into a smooth paste.
5. Heat oil and butter in a large saucepan and add ginger paste and garlic paste. Saute for a minute.
6. Add the onion-tomato-cashew paste and cook until the oil separates from the mixture.
7. Add garam masala, red chili powder, and salt. Mix well.
8. Add cream and mix well.
9. Add fried koftas to the gravy and cook for 5 minutes.
10. Garnish with chopped coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Frying temperature: 350°F
Cooking temperature: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- Cottage cheese can be substituted with tofu or ricotta cheese.
- Potatoes can be substituted with sweet potatoes or yams.
- Cashews can be substituted with almonds or peanuts.
- Bread crumbs can be substituted with crushed cornflakes or panko breadcrumbs.
Variations:
- Add grated carrots or chopped spinach to the kofta mixture for added nutrition.
- Use coconut milk instead of cream for a vegan version.
- Add a pinch of saffron to the gravy for a rich flavor.
Tips and tricks:
- Make sure the kofta dough is well mixed and not too dry or too wet.
- Fry the koftas on medium heat to ensure they are cooked through and not burnt.
- Soak cashews in warm water for 30 minutes before blending for a smoother paste.
Storage instructions:
Leftover Malai Kofta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Malai Kofta in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve Malai Kofta in a large serving bowl with a garnish of chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
- Sliced almonds
- Pomegranate seeds
Pairings:
- Naan bread
- Basmati rice
- Cucumber raita
Suggested side dishes:
- Mixed vegetable curry
- Tandoori chicken
- Aloo gobi
Troubleshooting advice:
- If the kofta dough is too dry, add a little water or milk to moisten it.
- If the koftas are falling apart while frying, add more bread crumbs to the dough.
- If the gravy is too thick, add a little water or vegetable broth to thin it out.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before cooking.
- Cook koftas until they are cooked through to avoid foodborne illness.
Food history:
Malai Kofta is a popular Indian dish that originated in the Mughal era. It is a vegetarian alternative to meatballs and is made with paneer and potatoes.
Flavor profiles:
Malai Kofta is a creamy and rich dish with a mild spice level. It has a sweet and nutty flavor from the cashews and raisins.
Serving suggestions:
Serve Malai Kofta as a main dish with naan bread or basmati rice. It can also be served as a side dish with other Indian curries.
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Region: Indian