Shahi Malai Kofta Recipe - Ami Bhatt

PREPARATION TIME	1 hour
SERVING	3-4 servings
INGREDIENTS	For Kofta: 4 medium sized boiled mashed potatoes 150 gm grated Paneer/Cottage cheese 3-4 tbsp Cornflour (+ 2-3 tbsp for Coating) Salt to taste 1 tsp Garam Masala 1 tsp Roasted Cumin/Jeera Powder 2 finely chopped green chillies 1 inch grated ginger 1/4th cup chopped Dry Fruits (Cashes, Almonds & Raisins) Oil for frying For Gravy: 2 tbsp Oil 3 cups blanched Tomato Puree ½ cup onion puree (approx 2 onions) 2 tbsp Ginger Garlic Paste 3 tbsp Kaju/Cashew Paste (Soak Cashews in water and make paste) 1 tbsp Garam Masala Powder 1 tbsp Red Chilli Powder 1 tsp Haldi/Turmeric Powder 1 tsp Coriander Powder 1/4th cup Cream 2-3 Bayleaf 2 tbsp sugar Pinch of Saffron For Garnishing: Some saffron, Dry Fruits & Cream
METHOD	For Kofta: Add the mashed potatoes, paneer, Corn flour, salt, garam masala, Jeera Powder, Green Chillies and Ginger into a bowl and mix well. Make small balls from the mixture and stuff the chopped dry fruit mixture in the middle of each ball. Coat the balls well with Corn flour from the outside and then deep fry till golden brown. Place them aside on a tissue paper to soak away the excess oil from frying. For Gravy: Heat some oil in a pan then add 2 bayleaf and the onion paste and ginger-garlic paste to it. Saute for 5 minutes. Add Haldi Powder, Red Chilli Powder, Coriander Powder, Cashew Paste and then the Tomato Puree. Mix well & Cook for around 10 minutes on a medium flame. Then add the Garam Masala, Sugar and Salt to taste. Let it cook for another 3-4 minutes. After turning off the flame, add cream to the gravy. For Serving: Place the Koftas on the serving plate, coat it with the gravy made. Garnish it with some Cream, Saffron and Sliced Dry Fruits. Serve Hot. Enjoy!

 

Recipe & Photo Credits: © Ami Bhatt