Can anyone deny a kadai of Malai Kofta along with tandoor roti’s? And what if they are baked too ??
Malai Kofta is a Mughlai Speciality dish made with Deep fried Potato Paneer Balls simmered in Spiced Onion Tomato Gravy. Whilst cooking for a larger numbers, I chose to bake the kofta’s rather than making in individual kuzhi paniyaram pans. Both the methods are really healthy as you may just brush very little oil for them.
Both my boys celebrate their birthday together and this is really very special for me overhear. I decided to prepare an elaborate meal by myself and wanted everything special . Baked Malai Kofta was my first attempt for the party and it did come out well.
Guests were really excited about enjoying a healthier Kofta amidst all the treatise delicacies that evening.
Kofta Balls are baked and placed in an Onion Tomato Gravy. Makes approximately 20 kofta's
- 75 grams Grated Paneer
- 3-4 medium sized boiled and gratedPotato
- 1/4 cup finely chopped Coriander leaves
- 1 No's Finely chopped Green chillies Optional
- 2 Tbsp Corn Flour
- Salt To Taste
- 1 Slice Bread ground to make Bread crums
- Oil for brushing As needed
- 2 No's Onion
- 3 No's Large Tomato
- 2 Bayleaf
- 1 Cardamon
- 5-6 Cloves
- 1″ piece Ginger
- 2 Garlic Pods
- 3 Green Chillies
- 1/2 Tsp Red Chilli Powder
- 11/2 Tsp Garam masala powder
- 1/2 Tsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 1/4 Cup Low fat Fresh Cream
- Salt to taste
- 1/4 Tsp Sugar
- 2 Tbsp Cooking Oil
To make Malai Kofta, Make a mash by combining grated paneer , potatoes , green chillies ,coriander leaves ,bread crumbs, salt to taste & corn flour.
Divide them in equal golf size balls and arrange them in plate. Repeat the procedure for the rest of the balls.
Preheat the oven to 200 C . Arrange all the koftas on the baking sheet Brush Oil all over them. Bake until they turn slightly brown. Keep checking and turning them in regular intervals.
If you plan to make them in Kuzhi Paniyaram Pans, slide the kofta balls in to the cavity and brush them with very little oil. Pan fry them until they turn golden brown . Remember to flip on all sides to get even browning.
Peel the onion and boil them in sufficient water for 8-10 minutes until soft. Let it cool down and put it in a liquidiser along with ginger,garlic and green chillies and make a smooth paste. While grinding, remember to set aside the water and just puree the onions with little or no water.
Make a tomato puree by blending all the tomatoes and keep them aside.
Heat butter in a wok , drop in bay leaf , cloves & cardamon. Fry them for a minute and now add the onion paste with a pinch of salt. Saute them until they turn a bit light brown.
Subsequently add the tomato puree , turmeric powder , red chilli powder , coriander powder ,garam masala, Salt to taste & sugar..Cook for another few minutes with lids closed in a low flame. Tomato puree normally tends to splutter out .Its best to cook with closed lids.
Add 3/4th – 1 cup of water depending upon the required consistency of the gravy and cook for 5 more minutes.
Stir in Cream and add the Prepared Kofta’s into the gravy. Allow the kofta’s to simmer for atleast 2 minutes , so that kofta’s absorb the flavours thoroughly.
Drizzle fresh cream and coriander leaves before serving. Enjoy this rich delicacy the healthy way along with Roti’s or Nan’s.
I do deep fry the Kofta Balls as well as making them in kuzhi paniyaram pans. But when the kofta’s are slid in the gravy, you really can’t make out if its baked or deep fried.