Malai Kofta

Arun and I had recently been to "The Tandoor" restaurant in Edmonton. We tried the malai kofta there and absolutely loved it. Since then, I had been craving it and so I finally decided to make it at home. I have to say, I was pretty impressed with how the dish turned out. This is definitely a dish for special occasions. These delicate cheese and potato dumplings in a rich and creamy tomato gravy are a decadent delight!

What you'll need..
For the Koftas: (makes 8-9)

• 2 Medium potatoes, boiled
• 1/3 Cup grated paneer
• 1 Green chilli, finely chopped
• 2 Tbsp cilantro leaves, finely chopped
• 1/2 Tsp cumin seeds
• 1/2 Tsp chilli powder
• 1/4 Tsp black pepper powder
• 2 Tbsp corn starch
• Salt to taste
• Oil for frying

For the gravy:

• 1 Tsp ginger paste
• 1 Tsp garlic paste
• 1 Tsp chilli powder
• 1 Tsp garam masala
• 2 Tsp coriander powder
• 1 Tbsp kasoori methi (Dried fenugreek leaves)
• 1 Tbsp sugar
• 2-3 Tbsp milk
• 1/3 Cup heavy cream
• 1 Medium onion, chopped
• 1 Cup tomato puree (I used the canned puree because it has a brighter tomato color but you can certainly use fresh tomato puree)
• 8-9 Whole cashews, unsalted
• 2 Tbsp oil
• Salt to taste

How to..

• Peel the boiled potatoes and mash them to a smooth and soft consistency (no lumps).
• Add grated paneer, chilli, cilantro, cumin, chilli powder, pepper powder, cornstarch and salt to the potatoes. Mix well till all the ingredients are combined.
• Divide the potato mixture into 8 or 9 equal parts and roll them into balls. 
• Heat oil in a non stick pan and deep fry these balls for a few minutes till they turn golden brown in color and their exterior turns crisp. Set aside.
• Heat 1/2 Tbsp oil in a separate pan and add the cashews to it. Fry on medium heat for 3-4 minutes till the cashews turn slightly golden in color. Remove from heat and grind the cashews into a paste with 2-3 tbsp milk. Set aside.
• In the same pan, add 1 Tbsp oil and add the chopped onions to it. Fry the onions for 3-4 mins till they turn pink and then add the ginger and garlic paste. Continue to fry on medium heat for 5 minutes.
• Add salt, chilli powder, garam masala and coriander powder. Mix well. 
• Add the tomato puree and continue to cook on medium heat for 4-5 minutes. Now remove this from heat and allow it to cool. Once cooled, grind this into a smooth puree along with 1/2 cup of water.
• Heat the remaining 1/2 Tbsp of oil in the same pan and add the pureed tomato and onion mixture to it. (For an silky smooth gravy, pass the puree through a sieve and discard any pulp.)
• Add the cashew paste, sugar and kasoori methi to the gravy and mix well. Simmer on medium heat. If the gravy is too thick, add a little water.
• Now add the cream and mix well. Simmer for 5-8 minutes. Add the fried dumplings to the gravy just a few minutes before serving. Enjoy!

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