Malai koftha is a rich and creamy North Indian gravy.It is a Mughlai dish with loads of dry fruits..Malai means cream and koftha means cottage cheese dumplings. Koftha's can be prepared both, veg or non veg.It goes well with roti,paratha or any rice dishes.I love Mughlai dishes.So for those who love the Mughlai food,this is one of the best dish.
Ingredients
for koftha:
Paneer(cottage
cheese)-200 gms
Potatoes-3
(boiled and grated)
Carrot-1(
boiled and grated)
Garam
masala powder-1/2 tsp
Chilly
powder-1/2 tsp
Cashew
-10(powdered)
Cumin
seeds powder-1/4 tsp
Coriander
seeds powder-1/4 tsp
Salt –to
taste
For the filling:
Cashews
–few (10)
Or
Raisins-few
Oil –to
deep fry
Cornflour-to
dust
Method for the koftha:
- Mix all
the ingredients of the koftha and shape it into oblong shape and stuff a raisin or
cashew.
- Heat
oil,coat the kofthas with cornflour and deep fry very delicately till brown on
both the sides.
- Keep it aside.
Ingredients
for the gravy:
Onions-4(boiled
and pasted)
Tomato
puree-1/2 cup(small fruity size)
Chilly
powder-1/2 tsp
Coriander
powder-1/4 tsp
Cumin
seeds powder-1/4 tsp
Turmeric
powder-1/4 tsp
Cashew
paste-1/2 cup
Fresh cream-1/2
cup
Grated
cheese-1/4 cup for garnish
Ghee-2 tbsp
Method for the gravy:
- Take
ghee in a pan and fry the boiled onion paste until the raw smell goes and the
color changes.
- Add
tomato puree and fry for few minutes.
- Add all
the powders one by one and fry for few minutes.
- Lastly
add cashew paste,water or vegetable stock and adjust the gravy and take a boil.
- Add salt
to taste and finish it with fresh cream and take a small boil.
- You may
also add kasuri methi.(optional around 1 tsp.
- Arrangement:
- Arrange
the kofthas in the serving bowl,pour the gravy over it and garnish with grated
cheese.
- Relish
it with Pudina paratha or bread biryani .