Have you ever been in a situation where you keep on postponing your grocery shopping to the last minute and in the end you are left with just basic ingredients to cook with. 🙁 That’ me, and maybe it was the rainy weather that kept me indoors for much of the week. Now all I have on hand is couple of potatoes, a chunk of homemade paneer, frozen peas and spices. At this time the only recipe that came to my mind is – Malai Kofta recipe. Created a yummy meal with all the ingredients that I had on hand. In the end, a simple meal doesn’t require tons of ingredients. 🙂
RECIPE DETAIL – Recipe is divided in two parts – preparing koftas and making the gravy. Unlike lauki koftas, these koftas have an outer covering of potatoes and are stuffed with paneer- peas and cashew mixture. Fold and shape the koftas properly, making sure that everything is sealed in nice and tight. It should have no crack, otherwise koftas will open up during frying and mess up the oil. Prefer healthy version of koftas, use appe pan to cook your koftas – like I did in non fried lauki koftas.
Rest of the steps are pretty straightforward. Follow step by step guide below to prepare the gravy. Wait for the last minute to add koftas. Just before serving, warm up the gravy, toss in koftas, garnish with cashews, chopped coriander leaves and serve hot with tandoori roti or jeera rice.
In a big bowl combine all the ingredients and make a dough out of the potato mixture. Set it aside.
Assemble ingredients mentioned under stuffing.
Combine all the ingredients in a bowl and...
Mix it well.
Make a small ball out of the potato mixture and flatten it.
Place 2 teaspoon mixture in the center.
Bring all the sides together and shape it like a ball. Make sure all the ends are sealed.
Repeat the process with rest of the mixture.
Heat oil in a pan.
Fry koftas until brown in color.
Or you can choose to cook them in appe pan.
Assemble ingredients for gravy.
Heat oil in a pan, add cumin seeds. As they start to crackle, add onion paste along with ginger-garlic paste. Saute for 2-3 minutes until onion starts to turn light brown in color. Add tomato puree, cashew paste and curd.
Mix until well blended. Add all the spices and..
Mix. Cook for another 2 minutes until oil starts to separate.
Pour in enough water to make a thick gravy. Bring it to a boil.
Take it off the flame and carefully hand blend the gravy. Be very careful as it may splash.
Return it back to the flame, add kasoori methi, garam masala powder and adjust salt.
Mix it well and give it a final boil. Take it off the flame.
Just before serving, warm the gravy, add koftas, add some cream, chopped cilantro leaves and serve. Enjoy with warm rotis or steamed rice.