Sunday, 13 December 2015

Dish # 421 --- My Granny's Malai Kofta curry ( Cheese filled potato balls in Creamy Tomato Gravy)






This is the first dish, I learnt to cook from none other than my "Mamama" or maternal grand mom.

This dish has awesome memories of us being in the kitchen on Sunday afternoons, with a little bit of help from my lil bro..
Malai means fresh Cream. Kofta means small balls.
In this dish the koftas are made from Aloo/Potato and Stuffed with Paneer/cottage cheese preferably home made, and then simmered in creamy tomato gravy.
Those days we used to eat the dish all by itself.
Today I serve it with fresh hot Rotis/Indian Bread.

Ingredients:

For the Kofta (Cottage cheese filled Potato balls):
Potatoes - 500 gms - boiled, peeled and mashed

Cottage cheese - 200 gms
Garlic - 4 cloves - finely chopped
Chat masala - 1 tsp
Salt - to taste
Kashmiri red chilly powder - 2 tsp (Optional)

For the Gravy (Cream Tomato Gravy/Sauce):
Tomatoes - 1/2 kg - Puree'd
Onions - 2 large - finely chopped
Butter - 2 tbsp
Cream - 100 gms
Ginger garlic paste - 2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Red chilli powdee - 1 tsp
Salt to taste
Fresh coriander - 1 handful - chopped

Method: 


For the Kofta (Cottage cheese filled Potato balls):

Mix the mashed potatoes with chopped garlic, chat masala, red chilly powder and salt.
Grease your palms with oil and divide mixture into 6-8 equal portions. Divide the cottage cheese/paneer into the same number of portions.
Give each of mashed potato portion a shape of ball.
Take one ball and press a little between your palms and flatten it like patty.. put one portion of the paneer in the centre. Wrap them in from all sides and give round shape of ball. Prepare remaining stuffed kofta balls in similar way.
Deep fry these koftas in hot oil under golden and crispy and keep aside.

For the Gravy (Cream Tomato Gravy/Sauce):

Take a heavy bottomed pan, keep on medium heat, add butter and fry the onions, ginger garlic paste till golden brown. Then add cumin powder, coriander powder, turmeric powder, garam masala and red chilly powder and fry for 2 mins. Then add the tomato puree and salt allow to cool till raw smell goes away and curry begins to boil. Then simmer and add the cream, allow to simmer for few more minutes before switching off the heat.

To serve:
Arrange the koftas in the serving dish, pour the gravy evenly on the kofta and garnish with fresh chopped coriander and extra cream (if required).

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