MALAI KOFTA / PANEER DUMPLINGS

malai kofta is a popular as well as most sought after vegetarian Indian dish in restaurants. malai means cream and kofta are fried dumpling balls.  They are made up of mashed potatoes and paneer. This oval and crispy koftas with a gorgeous dry fruit filling are soaked in a flavorful gravy to give your children a perfect weekend meal.

One more rich and creamy recipe for kids. For more paneer recipes you can see Butter paneer,  shahi paneer, paneer labadar and paneer tikka.

INGREDIENTS

For Kofta:

1 cup boiled potatoes

1 cup mashed or grated paneer

1 TSP finely chopped ginger

2 tbsp finely chopped cashews( optional)
1 tbsp finely chopped raisins (optional)

2 tbsp cornflour

Salt and chilli to taste

Generous amount of freshly chopped coriander leaves

For Gravy:

1 TSP oil

4 TSP butter

1/2 stick cinnamon

2-3 bay leaves ( tej pata)

2-3 cloves ( laung)

1 black cardamom( badi elachi)

2 green cardamom (choti elachi)

1 TSP cumin( jeera)
1/4 tsp nutmeg (jaiphal)

1 cup roughly sliced onions

2 cups roughly chopped tomatoes

1 TSP finely chopped ginger

6-8 garlic pods

1 TSP turmeric powder ( haldi powder)

1 TSP chili powder ( LAL mirch )

1 TSP coriander powder ( dhaniya powder)

1 TSP cumin powder ( jeera powder)
1 tsp dry fenugreek leaves (kasuri meethi)

1 1/2 cup water
1/2 tsp sugar or 1 tsp honey

6-7 cashews

Salt to taste

METHOD

For Kofta:

1. Grate boiled potatoes or mash it.Grate or mash paneer. 

2. Add all the ingredients mentioned under Kofta. Mash it well.

3. Using your hands give it Kofta shape. Unit can make both oval and round shape depending on your preference.

4. I took out a small amount to check the binding, before frying koftas, drop the little ball to check if it's not breaking, in case, it breaks or slits add 1 more teaspoon of cornflour.

5. After giving it Kofta shape keep in fridge by the time prepare your curry.

6. Once you are done making curry, deep fry kofta's on low to medium flame till brown and crisp.

7. Remove on absorbent paper and let it come down to room temperature.

8. Before serving, first lay kofta on serving bowl and pour hot curry over it.

For Gravy:
1. Add oil and melt butter in pan, add cumin, let it splutter.

2. Add cinnamon stick, bay leaf, cloves and cardamoms. Grate just 1/4 tsp of nutmeg.

3. Add roughly sliced onions, saute till they are translucent. Don't turn them brown.

4. Add tomatoes, ginger-garlic and cashews with all the spices mentioned above.

5. Pour in water, cover with lid and cook on medium flame till tomatoes and cashews become soft and tender.

6. Turn off the flame and let it come down to room temperature. Remove bay leaf and blend it to make smooth paste.

7. Strain the gravy using strainer.

8. Transfer it back in pan, add 1-2 more tbsp of butter.

9. Add salt, sugar, kasuri meethi and cook on low flame for 10-15 minutes or till gravy becomes till thick.

10. Add coriander leaves, turn off the flame and add cream.

11. For serving, first lay kofta on serving bowl and pour hot curry over it.


NOTES:

1. I grated both potatoes and paneer for smooth and even texture. If you mash it make sure it should be smooth and evenly mashed.

2. Keep Kofta before frying in fridge for about 15-20 minutes for best results.

3. Don't over add nutmeg else it will give too strong flavor.

4. Don't let gravy become too thick, as after coming down to room temperature till thickens further.