Malai Kofta Curry

This month Nupur of UKRasoi has challenged the south team with this rich and creamy Malai Kofta Curry for the South Vs North Challenge initiated by Divya of You too can cook. Here every month, someone from north team would challenge the south team with north indian recipes and vice versa.

Ingredients:

For the gravy: 

Tomatoes medium 3
Onions medium 2
Garlic 4
Finely chopped ginger 1 1/2 tbsp
Chilli Powder 1 tsp
Kasoori methi 1 tbsp
Cream 3/4 cup or full cream milk 1 cup
Salt
Water

For Khofta:

Paneer from 750 ml of milk - grated
Potatoes - medium -2 ; boiled and grated
Milk Powder 1 tbsp
Corn Flour 1 tbsp
Chilli Powder 1/2 tsp
Garam Masala a pinch
Salt

Whole spices

Cardamom Green 2
Cloves 2
Cinnamon 1 inch
Bay leaf 1

For garnishing:

Grated Paneer
Cream
Chopped Coriander Leaves

Preparation:

Chop the Onions and tomatoes.Puree the tomatoes and then strain.

To make Paneer:

Boil milk as usual. Lower the flame and add 1/2 tbsp of vinegar. Keep on stirring and then add another 1/2 tbsp of vinegar. When the whey separates, switch off the flame. Strain and then hang it in a cheese or muslin cloth to remove the excess water for at least half an hour.  Remove and then place a weight on the covered cheese for at least an hour. Refrigerate for further use. 

Boil, peel and grate the potatoes. Grate Paneer.

Method:

In a bowl, combine all the ingredients. Make equal sized balls out of it. Deep or shallow fry until brown. Keep it aside.

In a pan, heat little oil. Add the whole spices. Fry till they turn slightly brown and releases nice flavor. Add the chopped onions. Fry till they turn slightly brown. Cool and then grind it to a fine paste.

In the same pan, add little more oil, pour the ground onions-spices mixture. Fry for a while. Now add the tomato puree. Allow boiling till the oil leaves along the sides of the gravy.

Now add water, turmeric powder, chilli powder, garam masala powder and kasuri methi. Stir and allow boiling. When it is reaches the desired consistency, reduce the flame, pour in the milk/cream stirring the gravy simultaneously.

Arrange the gravy in a bowl. Drop the koftas. Garnish with grated paneer, cream and coriander leaves. 

Serves:3-4
Serve with Chapati or Naan.