- All I know is there is a pile of laundry waiting to be folded and sorted …
- A book (The Luminaries) patiently waiting for me to get back to its brand new smelling pages.. (Isn’t the fragrance that comes from old books the best… ?Wouldn’t it be simply wonderful if one could bottle that fragrance…I would spritz it on anytime I felt low or in need of friends..!!
- A kid who is now happily dreaming….
- 100 gms paneer/cottage cheese, grated
- 2 medium size potatoes, boiled, peeled and grated
- grated carrot 1/2
- minced ginger 1 tbsp
- chopped green chillies 2
- chopped coriander 2 tsp
- ¼ tsp red chili powder/lal mirch powder
- 2 tbsp cornflour
- Finely chopped dry fruits (i used cashew, pistachios,blanched almons, raisins)
- Cherries 8-10 chopped finely.
- a pinch or ¼ tsp garam masala
- Chaat masala 1/2 tsp
- ½ tbsp milk powder or ¾ tbsp khoya
- 1/2 tsp sugar
- salt as required
- ½ cup onion paste
- 1 cup tomato puree
- ¼ cup cashew paste
- fresh cream 1/2 cup
- ¾ tsp red chili powder/lal mirch powder
- 1 inch ginger/adrak – 4-5 garlic cloves/lahsun – made in to a fine paste in a mortar-pestle
- ¼ tsp garam masala
- 2 cups water
- 1 tsp kasuri methi/dry fenugreek leaves
- butter 1 tbsp
- salt as required
- sugar as required (optional)
- oil for shallow or deep frying the koftas
- honey 2 tbsp( use less if you prefer it less sweet)
- 1 bay leaf
- 1 inch cinnamon
- 1 or 2 black cardamom
- 2-3 green cardamom
- 2-3 cloves
- 1 tbsp grated cheese
- 1 or 2 tbsp cream
- a few chopped coriander leaves/dhania patta
- chopped nuts
- mix all the ingredients except dry fruits and cherries mentioned under kofta ingredient list except oil in a bowl.
- make medium sized balls
- now make an indent in the balls, stuff it with the dry fruit mixture.Keep in fridge for 20 mins.
- Fry the koftas in medium hot oil till golden.
- keep aside.
- remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
- add all the whole spices and fry till the oil becomes fragrant.
- first add the onion paste and brown it.
- now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
- add the tomato puree and saute for 5-6 minutes.
- add the turmeric powder, red chili powder, garam masala powder and cashew paste.
- stir and saute till the oil starts to leave the sides of the masala paste.Approx 5 mins.
- add water and stir.
- simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.
- towards the end add crushed kasuri methi and salt.
- you can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more.
- add the cream …fold it in , drizzle the honey and stir… Switch off.
- add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
- garnish the malai kofta with some cream, grated paneer and coriander leaves.
- serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.
!. I shallow fry my koftas, You can deep fry them too.
2.dry fruits depend on personal taste…increase or decrease acc..
3. Milk powder is important. do not forget to add that to the koftas.
4. I add grated carrot to my koftas..u can choose to leave this out .
5. Fry on low- medium heat please!!
6. honey can be adjusted as per personal choice.
7. My gravy is a perfect balance of sweetness yet with heat… You can omit the heat bit if you like it sweet.
8. If you prefer a white gravy, omit the tomato puree and proceed.. Its equally fabulous… we just happen to like it with the tomato in my family.