Malai means cream and so as per the name of the dish, Kofta are served in creamy sauce or gravy. So wait, before you think that this must be made with cream and butter, let me tell you it’s not. I did not use butter or cream in this recipe. Because Kofta are already fried and so I don’t see any need to use more fat in this dish.
For Smooth, Creamy and Rich Gravy:
I have used cashews in the gravy. Cashews will provide richness and creaminess to this gravy. The other important thing is to strain tomato puree through strainer. This way we can remove if there are any uncrushed whole spices. And straining will make gravy smooth and velvety.
Potato-Paneer Kofta:
For these Kofta we need to use boiled, mashed potatoes and grated paneer in equal amount. Now these Kofta should also be soft and melt in mouth. And for that we need to make potato-paneer mixture very smooth. So to make smooth mixture, I would grate the boiled potatoes instead of mashing. This way there will be no chunks of potatoes in the mixture. Also grate the Paneer. While mixing all the ingredients for Kofta, knead it properly. So everything will be combined well and will also create smooth mixture.
Deep Frying:
Well, I would definitely say that deep frying is not the only option. I have made Kofta in air fryer and also in Apam pan. In both ways I am happy with the results. But to post the recipe, I wanted to make it traditionally. So in this recipe I have deep fried Kofta. And that is why I have added corn starch in the mixture. I always prefer to add corn starch in the mixture rather than rolling the Kofta in the corn starch. If you coat the Kofta with corn starch and then fry, it will make mess in the oil. Always start frying with only one Kofta at first, to ensure it does not break in the oil. If Kofta is breaking in the oil, add little more corn starch to the mixture. Fry the Kofta on medium to high flame. Because potatoes are already cooked, we do not need to fry it for longer or on low heat. As soon as Kofta are golden brown, remove from the oil.
Malai Kofta No Onion No Garlic:
Do not mix Kofta in the gravy ahead of time. When it is time to serve, take gravy first into serving bowl and then add Kofta into it. Garnish with coriander or add little bit of cream and serve. We can make Kofta ahead of time. Once Kofta are cooled down, store in the air tight container. And if you want to serve Kofta hot, then you can make mixture ahead of time. Make the mixture, shape the Kofta and keep it covered until the time of frying. This dish is just like restaurant style but without any cream or butter. I guess that is the beauty of cooking at home. We can use the ingredients of our choice and also can control over some ingredients. Hope you will like the recipe, try in your kitchen and please leave the comment. You may also like: Dum Aloo Without Onion Garlic Cauliflower Masala No Onion No Garlic Veg Chilli Milli No Onion No Garlic
