Monday, July 12, 2010
Malai Kofta (Potato Cottage Cheese dumplings in Creamy Sauce
I noticed some Khoya in my refrigerator and I wanted to use it before it goes bad. Khoya (Also Khoa) is a milk food, made of either dried whole milk or milk thickened by heating in an open iron pan. I instantly thought of making Malai Kofta as it had been a while since I made this rich creamy dish. Whenever we go to any Indian restaurant for dinner, this is one of the dishes that we always order. Love these super soft dumplings and creamy sauce. Yummy!!
Click here for printable recipe)
2 medium potatoes (boiled)
3/4 Cup Shredded Paneer (Cottage Cheese)
1/4 Cup Shredded Khoya
12-15 count of Raisins
1/2 Tsp Saunf (Fennel seeds)
1/4 Tsp of Cardamom Powder
1 large Green Chilli (finely chopped)
1/4 Tsp Garam Masala
Salt and Red Chilli Pepper to Taste (Don't put too much as they will soak spices from the curry too)
Oil- To Deep Fry
1 medium Onion
2 Green Chillies
1/2 Tsp Chopped Ginger
7-8 count Cashews (Soaked in warm water and made into paste)
1/2 Tsp Cumin Seeds
3-4 count Whole Black Pepper
2 count Whole Cloves
2-3 small Sicks of Cinnamon
1-2 Bay leaves
1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
Salt and Red Chilli to Taste
1/4 Cup Heavy Whipping Cream OR 1/4 Cup Milk and 1/8 Cup Khoa (I was out of Heavy Cream so i used milk and Khoa)
1/2 Cup or as needed Water
3-4 Tbsp Oil
To prepare Kofta:
1. In a bowl, mash the boiled potatoes and add the shredded paneer and khoa to it. Mix it well using hands.
2. Add the raisins, saunf, green chillies and all the dry spices and mix them well.
3. Using your hands, make small balls out of this mixture (Ping Pong size balls).
4. Heat Oil in a Kadai (Deep Pan) and deep fry the balls to an even brown color. Take them out on a paper towel to soak excess oil.
To prepare Curry:
1. Take onion, tomatoes, green chillies, ginger and Chop them together finely in a chopper.
2. Heat oil in a pan. Add the Cumin Seeds. As they start to change color add the bay leaves, black pepper, cinnamon sticks and cloves. Let it saute for 10-12 seconds.
3. Add the chopped mixture now and let it cook while stirring till it starts to leave oil from the sides. ( Keep adding a Tbsp of water in between if the mixture starts to stick to the pan)
4. Now add all the dry spices to the mixture and very little water and let it cook more while stirring. Again it should start to leave oil from the sides. (Takes about 7-8 minutes)
5. At this point add the heavy whipping cream or Milk and Khoya. Also add some water to get enough gravy. Let it cook till the gravy starts to thicken a bit.
6. When the gravy looks cooked, add the prepared Kofta Balls into the gravy and let it cook for 5 more minutes.
7. Garnish with Coriander leaves and some Shredded Khoya.
Serve Hot with Naan, Parantha or Roti.