Ingredients:
For the Koftas (Dumplings):
– 2 cups paneer (Indian cottage cheese), grated
– 1/2 cup boiled and mashed potatoes
– 2 tablespoons cornstarch
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– Salt to taste
– Oil for deep frying
For the Gravy:
– 2 tablespoons oil
– 1/2 cup finely chopped onions
– 1 tablespoon ginger-garlic paste
– 1 cup tomato puree
– 1/2 cup fresh cream
– 1/2 cup milk
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric powder
– 1 teaspoon coriander powder
– Salt to taste
– 2 tablespoons butter
– 2 tablespoons honey (or sugar, for sweetness)
– 1/4 cup cashew nuts, soaked and ground to a paste
– 2 tablespoons raisins (optional)
For Garnish:
– Fresh coriander leaves, chopped
– Slivered almonds and cashews
Instructions:
For the Koftas (Dumplings):
1. In a mixing bowl, combine grated paneer, mashed potatoes, cornstarch, red chili powder, garam masala, and salt.
2. Form the mixture into small, round koftas (dumplings).
3. Heat oil in a deep frying pan over medium heat. Fry the koftas until they turn golden brown. Remove and drain excess oil by placing them on a paper towel. Set aside.
For the Gravy:
4. In a large saucepan, heat 2 tablespoons of oil. Add the finely chopped onions and sauté until they turn translucent.
5. Stir in ginger-garlic paste and cook for a few minutes until the raw aroma disappears.
6. Add the tomato puree and cook until the oil separates from the mixture.
7. Mix in the red chili powder, garam masala, turmeric powder, coriander powder, and salt. Cook for a few minutes until the spices are well incorporated.
8. Pour in the fresh cream and milk. Stir well and let the gravy simmer for a few minutes until it thickens and reaches your desired consistency.
9. Mix in the cashew nut paste and honey (or sugar) to add a touch of sweetness to the gravy.
10. Add the raisins (if using) and let them plump up in the gravy.
11. In a separate pan, melt 2 tablespoons of butter. Sauté the koftas in the butter for a couple of minutes to coat them evenly.
Garnish:
12. Garnish your Malai Kofta with chopped fresh coriander leaves and slivered almonds and cashews.
Serve your Dhaba Style Malai Kofta hot with naan, paratha, or steamed basmati rice. Enjoy the luxurious and creamy flavors of this classic Indian dish, perfect for special occasions and celebrations!