Malai Kofta

Malai Kofta is a very famous North Indian savory fried cheese dish either sphere or cylindrical shaped, dunked in a rich, velvety and creamy gravy. This is a tomato, onion-ginger-garlic, cashew paste and some flavorful ground spices based gravy and finished off with dairy cream and dried kashuri methi leaves and garam mashala.

There are a few versions of Malai Kofta. Some like to blend and stain the gravy to make it silky smooth texture. I semi blend sauteed onion-ginger-garlic and tomato only that looks very rustic but sometimes I blend the cooked gravy. This medium thick luscious gravy is perfect for dipping Indian flat bread into it. It is also great to serve with rice dish. Here is my take on of Malai Kofta.

Ingredients~
1/2 gallon milk
2/3 tbsp lemon juice
3/4 cup boiled and  mashed potato
1/4 tsp salt
1 tbsp tapioca flour
1/4 cup chopped cashews
1 cup oil 

For the gravy~
1 cup onion
1 cup  chopped tomato
1 tbsp ginger
A fistful of cashew nuts
1/4 cup milk
1 bay leaf
2 small cinnamon sticks
3 green cardamom pods
4-5 black cardamom seeds only
2 cloves
1 small piece of  mace blade
A tiny piece of nutmeg
1/4 tsp red hot chili powder
1/2 tsp coriander  powder
1/4 tsp cumin powder
1/2 tsp paprika or Kashmiri  chili powder
1/2 tsp salt or to taste
1/4 tsp sugar or to taste
2 tbsp dairy cream
1/2 dried kashuri methi leaves
2 cups hot water

Method~
For the Chana
Boil the milk in a heavy bottom pan and stir occasionally with a wooden spoon so the milk doesn't stick to the bottom. Pour the lemon juice over the boiling milk. Stir very gently with a spoon. Place cheese cloth on the strainer, drain and hang it for at least 2 hours.

For the koftas~
Mix together all kofta ingredients to a smooth dough. Now divide kofta dough  into 12-13 equal parts and roll each part into a smooth and round ball between your palms. Then make cylindrical shape or just keep into round balls. Heat oil and deep fry slowly till golden brown on low medium flame. Keep aside.

For the gravy~
Hand grind cinnamon stick, green cardamom pods, black cardamom seeds, cloves, mace thread and nutmeg to a smooth powder. Keep aside.

Heat 1/4 cup oil over medium high flame. Add chopped onions and brown for 6-7 minutes. Add in ginger paste and saute for 1 minute. Strain onion-ginger with a slotted spoon and let it cool. 

In the same oil temper shah jeera, bay leaf and a cinnamon stick. The moment they just turn brown add pureed tomato. Reduce the heat to low flame. Pulse onion -ginger in a blender for 5-6 times. Don't make a paste. Add in the tomato gravy. 

Add turmeric, cumin, coriander, red chili, Kashmiri chili powder/paprika, fresh whole chilies. salt and sugar . Saute on low flame for approximately 7-8 minutes. Cover and stir in between. Make cashew paste with 1/4 cup milk. Add 2 cups of hot water and cashew paste to the gravy and bring it to a boil for 3-4 minutes. Have a taste test. Adjust spiciness, sugar and salt. Gravy will be medium thick consistency. Sprinkle half garam masala powder and dried kashuri methi leaves and give it good stir. 

Carefully place kofta in the gravy and cook for just one minutes(or else they will disintegrate). Pour cream and turn off the heat. Wait for a few minutes.  Transfer kofta very carefully to a serving platter and sprinkle rest of the grind spices and garnish with kashuri methi leaves on top. Serve it with Naan or Pulao and a salad on the side

Updating smooth gravy with no onion, no garlic version~

Use all the ingredients except onion. Add 2tsp mashed potato in the gravy. Blend gravy to a smooth texture. Place kofta in the gravy and boil for 2 minutes. Pour cream and turn off the heat. Wait for a few minutes. Sprinkle rest of the grind spices and garnish with kashuri methi leaves on top. serve with plain rice. polao or naan. Enjoy!

Happy Cooking!