Malai Kofta is a classic Vegetarian dish prepared with Paneer, Potatoes/vegetables and few seasonings.  A decadent Mughal invention traditionally served during special occasions.  Kofta is nothing but a dumpling prepared with Meat/Vegetables with a soft inner portion and crispy outer skin.  Koftas are simply deep/shallow fried Meat/Vegetable balls something like croquettes. Malai Kofta is a version prepared with Paneer and some Vegetables. But what makes Malai Kofta special is the curry/gravy base. Shallow/Deep-fried Koftas are traditionally served in Rich and Creamy Onion and Tomato based gravy makes this dish unique and utterly-butterly delicious.
     This recipe is a version of Malai Koftas in Shahi White Korma.  This White Korma is a perfectly slow-cooked dish with unique Spices along with Yoghurt/Curd and a thick paste prepared with Nuts like Cashewnuts/Almonds and Poppy seeds, simmered in fresh Cream/Milk and finally garnished with few strands of Saffron.  Evey single ingredient added into White Shahi Korma gives special appeal and richness to the dish.
     This White Shahi Korma is a delicacy at home that everyone loves this Curry.  So I tried adding Malai Koftas in Shahi Korma.  This recipe of Malai Koftas in Shahi Korma is a tasty and an absolutely rich dish in terms of ingredients, taste and flavour.
     I usually make Maida(All-purpose Flour) Chapati or Naan to go along with this Shahi Korma. Mali Koftas in Shahi Korma goes well with Parotta/Rotis, Chapatis, Naan, Kulcha and Parottas.  It also tastes great with Biriyanis, Pulaos & Ghee Rice too.

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Cuisine : Indian (North India)
Course : Side Dish
Spice Level : Low
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 20-30 Minutes
Cooking Time : 30 - 45 Minutes

HOW TO MAKE MALAI KOFTA

INGREDIENTS :

For Malai Kofta :

Paneer - 1/2 Cup
Boiled Potatoes - 1/2 Cup
Grated Carrots - 1 Tbspn
Green Chillies - 1 No.
Ginger - a Small Piece
Garlic - 1 Clove
Coriander Leaves - Few
Garam Masala Powder - 1/4 Tspn
Milk Powder - 1 Tbspn
Salt - To Taste

For Dry Fruit & Nut Filling : 

Cashewnuts - Few
Almonds - Few
Raisins - Few

To Fry the Malai Koftas :

Oil - To Deep Fry

METHOD :

To Make Malai Kofta with Dry Fruit & Nut Fillings:

• Crumble the Paneer in a Blender/Food Processor until there are no lumps.
• Boil the Potatoes and keep them aside.
• Clean, Peel and Grate or finely chop the Carrots.
• Finely chop, Green Chillies, Garlic, Ginger and Coriander Leaves.
• Blanch and peel the Almonds.
• Finely chop, the Cashewnuts, Almonds and Raisins.
• Mix crumbled Paneer, Boiled Potatoes. grated Carrots and finely chopped ingredients and mix well.
• Add Garam Masala, Milk Powder, Salt to the above mix and knead it into a thick dough.
• Make Medium Sized balls out of the dough, stuff the Dry Fruit & Nut mixture in it and roll it out into a smooth Ball.
• Follow the suit for the rest of the Paneer dough.

To Fry the Malai Koftas :

• Heat Oil in a deep pan. When the oil becomes hot, reduce the flame to medium-high.
• Fry the Malai Kofta Balls in hot oil until they turn into light golden brown colour.
• Remove the Malai Koftas from Oil and drain them on a Paper Towel.

NOTES :

• If the Koftas break in Oil dust the balls with All-Purpose Flour.
• Can substitute Milk Powder with Khoya/Mawa for a rich version of Malai Kofta or simply add All-Purpose Flour/Corn Flour instead.
• The Paneer dough should not be too hard or too soft.
• Can add some boiled Green Peas along with the other ingredients.
• I have not added Turmeric Powder and Red Chilli Powder in this Recipe of Malai Kofta, as I was adding it into White Shahi Korma.
• Adding the Dry Fruit & Nut fillings to the Malai Kofta is Optional.

HOW TO MAKE WHITE SHAHI KORMA

For Malai Kofta in Shahi Korma :

Malai Kofta - 12 -15Nos.
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Coriander Powder - 3 Tspn
Garam Masala - 11/2 Tspn
Yoghurt/Curd - 1/2 Cup
Fresh Cream - 1/2 Cup
Condensed Milk - 1/4 Cup
Black Salt - 1/2 Tspn
Oil - 2 Tbspn
Butter - 2 Tbspn
Salt - To Taste
Sugar - 2 Tbspn

Spices :

Cardamom - 5 Pods
Cinnamon 1" Stick - 2 Nos.
Bay Leaf - 1 Leaf
Cloves - 5-6 Nos.

To Dry Roast and Powder :

Mace - Few Petals
Nutmeg - 1/2 Tspn.

To Soak and Grind : 

Poppy Seeds - 11/2 Tspn
Almonds - 7 Nos.
Cashew nuts -  7 Nos.

To Garnish :

Coriander Leaves - Few
Saffron - Few Strands

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Shahi Korma.
• Pour the beaten Cream and mix well.
• Finally, add the fried Malai Koftas to the Shahi Korma.
• Gently stir it up so that Malai Koftas are coated with the Shahi Korma.
• Care should be taken not to break the Koftas while stirring.
• Cook on a very low flame for few minutes.
• Switch off the flame.
• Serve Malai Kofta in Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Malai Kofta in Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.