Malai Kofta Recipe A Luxurious Vegetarian Delight

 Malai Kofta is a luxurious and indulgent dish that originates from the royal kitchens of North India.  The term "malai" translates to cream, while "kofta" refers to fried dumplings, typically made of paneer (Indian cottage cheese), potatoes, and a blend of aromatic spices.  This vegetarian delicacy is often considered the counterpart to meatball curries and is a favorite in Indian restaurants worldwide.

 Rich, creamy, and bursting with flavors, Malai Kofta is perfect for special occasions, festivals, or when you want to treat yourself to something truly decadent.  The crispy, golden koftas are enveloped in a luscious tomato-based gravy infused with cashews, cream, and aromatic spices, making it a dish that melts in your mouth.

 Now, let’s dive into the detailed step-by-step recipe for this exquisite dish.

Ingredients

 For the Kofta (Dumplings):

 2 cups paneer (grated)

 Two medium-sized boiled and mashed potatoes 2 tbsp cornflour or all-purpose flour (for binding)

 2 tbsp chopped cashews and raisins (optional, for stuffing)

 1/2 tsp garam masala

 1/2 tsp red chili powder

 1/2 tsp salt (or to taste)

 Oil for deep frying

 For the Gravy:

 2 tbsp oil or ghee

 2 medium onions (finely chopped or pureed)

 2 large tomatoes (pureed)

 1 tbsp ginger-garlic paste

 10 to 12 cashews, ground into a paste after being soaked 1/2 cup either fresh or heavy cream 1/2 tsp turmeric powder

 1 tsp coriander powder

 1 tsp cumin powder

 1 tsp garam masala

 1/2 tsp red chili powder

 1/2 tsp salt (or to taste)

 1/2 cup water (adjust as needed)

 1/2 tsp sugar (optional, to balance flavors)

 1 tbsp butter

 Fresh coriander leaves for garnish

Instructions

 Getting the Koftas Ready: In a mixing bowl, combine grated paneer, mashed potatoes, cornflour,   garam masala, red chili powder, and salt.

 Mix well to form a smooth dough-like consistency.

 Take a small portion of the mixture, flatten it in your palm, and place a few chopped cashews and raisins in the center.  Roll into a smooth ball.

 Repeat for the remaining mixture and set aside.

 In a deep pan, heat the oil over medium heat. Once hot, carefully drop the koftas into the oil.

 Fry until golden brown and crispy on all sides.  Remove and place them on a paper towel to absorb excess oil.

 

Preparing the Gravy:

 In a pan, heat ghee or oil to a medium temperature. Add the chopped or pureed onions and sauté until   golden brown.

 Add ginger-garlic paste and sauté for another minute until fragrant.

 Stir in the tomato puree and cook until the oil starts separating from the mixture.

 Add cashew paste, turmeric powder, coriander powder, cumin powder, red chili powder, and salt.  Mix   well and cook for 2-3 minutes.

 Pour in water and allow the gravy to simmer for 5-7 minutes, stirring occasionally.

 Add butter, sugar (if using), and cream, then mix well.

 Finally, sprinkle garam masala and stir one last time.

 Assembling the Dish:

 Just before serving, gently place the fried koftas into the hot gravy.

 Garnish with fresh coriander leaves and an extra drizzle of cream for a beautiful finish.

 Serve hot with naan, roti, or jeera rice.

Tips & Variations

 For a healthier option, bake or air-fry the koftas instead of deep frying.

 Make-ahead option: You can prepare the gravy in advance and fry the koftas just before serving to 

maintain their crispiness.

 For a richer taste, add a pinch of saffron-infused milk to the gravy.

 If the gravy is too thick, adjust the consistency with a little warm water or milk.

 To make it vegan, substitute tofu for the paneer and cashew cream or coconut milk for the heavy 

 cream. Malai Kofta is a showstopper that never fails to impress.  Whether you are hosting a dinner   party or simply craving a comforting yet royal meal, this dish is sure to satisfy your taste buds.  Enjoy   your homemade Malai Kofta!