Prep 45 mins
Cook 45 mins
Adapted from a recipe I saw on the Vah Reh Vah (Vah Chef) cooking show. This is really good - not too watery or too creamy. Make sure you slice the onions very thinly, add the salt to them and cook them for a fairly long time until they are a caramel color. Make sure to add the full amount of water to the sauce as well. The amount of spices may seem like a lot, but trust me, it's good!
- panir or Cotija cheese
- 1⁄4 cup cream
- 2 tablespoons plain goat milk yogurt
- chopped fresh cilantro
- 4 -6 Thai green chili or 1 1⁄2 serranos, finely chopped
- 1 cup frozen peas and carrot
- 1 cup grated peeled and boiled russet potato (2-3 potatoes)
- 3 large cluster tomatoes
- 4 -5 garlic cloves
- 2 -3 tablespoons minced ginger (I like the jarred kind)
- 4 tablespoons coriander powder
- 3 tablespoons cumin powder
- 1 tablespoon turmeric powder
- 1 yellow onion, finely sliced
- 1 dash of black jeera powder (cumin)
- red chili powder
- 1⁄4 cup cashews, ground into small pieces
- 1⁄8 cup raisins
- 1 teaspoon salt
- cornflour or all-purpose flour
- vegetable oil (for frying)
- 2 cups water
- garam masala
- Boil potatoes, drain, cool and grate 1 cup.
- Defrost 1 cup peas and carrots in microwave.
- Using cheesecloth, squeeze moisture out of peas & carrots.
- In a medium-size bowl, combine vegetables with grated potatoes.
- Grate 1 cup paneer and add to vegetable mixture.
- Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
- Add medium-ground cashews and 1/8 cup raisins and mix well.
- With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
- Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
- Curry Sauce:.
- In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
- Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
- Cook and when the mixture is getting dry add about 2 cups water.
- Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
- In the same skillet, add a small handful of jeera seeds and cook until they crackle.
- Pour in the sauce mixture.
- Heat for about 5 minutes on medium.
- Add cream to the sauce and yogurt, stirring well.
- Turn off heat.
- Add koftas, mix to cover with sauce and allow to absorb sauce.
- Sprinkle on some garam masala and some chopped cilantro and serve.
I went ahead and followed the recipe for the koftas and used the full amount of spices, but it is way overspiced, especially since the spices in the koftas aren't cooked until the koftas are fried. and then they don't really get cooked. This leaves the spices tasting raw and harsh. I didn't even make the sauce for fear it would be over spiced as well. I checked other malai kofta recipes and none comes even close to having these huge amounts of coriander and cumin. I would suggest before making this, that you check other recipes and compare the amounts of spices with this recipe, then decide how much you think sounds right. I would also fry the spices in oil for several minutes until fragrant and no longer raw, then add to the potato mixture. Sorry I couldn't give a better review.