Ever  since I mentioned Malai Kofta here , I keep getting E-mails from the visitors of my Rasoi , for the recipe of the same.

Many wished, that i post the recipe here, but i kept overlooking those requests, since it is not a traditional Sindhi dish (Though its very popular amongst Sindhis) and just kept on sending them the recipe through emails.

But after emailing the same to many of you (and my apologies to those who are yet to hear from me) , i finally gave in and here I am sharing  this recipe with you all .

Malai Kofta is basically a Moghul Delicacy , but it is Universally popular amongst Indians  and many Non Indians too.

There are many versions of the Kofta, with the stuffing ranging from Malai(cream) and Paneer(cottage cheese) to  boiled vegetables

Here is how I always  make  Malai koftas, based on the Recipe of Mrs Lavina, who runs a cookery class nearby . Feel free to tweak the recipe as per your taste and need.

Malai Kofta( Stuffed potato Dumplings, fried and dunked in rich onion tomato curry)

Ingredients:

For Kofta (Makes 6 Koftas)

• Paneer(cottage cheese) 250 gms +50 gms for stuffing
• Potatoes 2
• All purpose flour and Cornflour -2 tsp each or Bread crumbs about 1 cup (or 6-7 bread slices dipped in water and squeezed out)
• Salt
• Thick cream(doubly thickened) or unsweetened Mawa(khoya)
• Few Kishmish (raisins), and cashew nuts for stuffing
• Green chillies 2

For Gravy

• Onions 3
• Fresh cream (optional) 2-3 tsp
• Green chillies 3
• Red Gravy 8-10 tsp (Recipe given below)
• White Gravy 7-8 tsp (Recipe given below)
• Milk 1/2 cup
• Coriander powder 1/2 tsp
• Kitchen King powder 1-2 pinch(es)
• Kasoori Methi 1/4 tsp
• Salt
• Turmeric powder

Method:

For Making Kofta :

• Grate 250 gms of  Paneer(save rest for stuffing) and boiled and peeled potatoes.Kindly note i use more potatoes , since my family prefers this way, while actually in 250 gms of paneer, 2 potatoes are added,
  
• Mix salt, cornflour, All purpose flour(or bread crumbs or bread slices as mentioned in ingredient list) to make a smooth mixture(no lumps)
• Divide the mixture into 6-7  portions
• Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some of the remaining paneer, some kishmish , cashew nuts(broken in small pieces) , some doubly thickened cream or Unsweetened Mawa and pack it again  to make a sort of stuffed ball
• Note i have made them in roll shape instead of circular (No hard and fast rules here)
• Repeat the procedure for remaining mixture and deep fry these in hot oil on medium flame till crisp golden brown
• If the mixture is too soft, the koftas might burst open in oil, so always first fry one and check. If they tend to break, then either  oil is not properly hot or you might need to add some more cornflour or some more bread crumbs to the potato mixture
  
• Place them on kitchen towel or tissue paper to get rid of extra oil

Method For Gravies:

Red Gravy:

• Take 3 onions, peel and slice them and deep fry in some oil till brown in colour
• Remove from oil and let the onions cool

• Grind these with 2 -3 tomatoes, ginger , garlic (4-5 cloves) , Whole garam masala(A small bayleaf, a bit of dalchini i.e cinnamon stick, 1 clove,1-2 black pepper corn, just a bit of javitri or Mace flake, the skin of 1 black cardamom)
• Add a bit of water if needed.This is the basic red gravy which can be used to make many gravy based veg and nonveg dishes

White gravy:

• Soak about 1  tsp of KhusKhus (poppy seeds) in few spoons of  water or milk for few hours
• Grind the seeds along with 6 -7 cashewnuts, 2 tsp melon seeds, till smooth paste is obtained(add some water if needed)
• In a pan , add 1 tsp of oil and add  part of a bayleaf, and  saute it for few seconds
• Add the khuskhus paste and fry the mixture on high flame(again taking care not to let it burn) . After 2 minutes add 2 tsp Cream , 1 tsp butter, 1 cup of milk

• Simmer it for 4-6 minutes and use this white gravy for any gravy based dish

For Malai kofta Gravy :

• In a pan take 1 tsp of oil , add finely chopped onions and fry for some time till onions turn brown in colour
  
• Then Add 8-10 tsp of Red Gravy and 7-8 tsp of white gravy, around 1/2 cup of milk, coriander powder, kitchen king, kasoori methi, salt and saute it for some time till the oil separates out
• Add some water and let the gravy simmer for 5-8 minutes
• While serving  place the fried koftas , in a serving bowl and JUST BEFORE SERVING pour hot gravy over these.Garnish it with some grated paneer, some fresh cream and chopped coriander leaves

Since past few weeks My humble blog had been showered many awards from sweet blogger friends.I will share my happiness(awards) in next post of mine,since this is already a looooong post. Thank you all the Lovely Ladies for thinking about me while passing the awards