Malai kofta/Paneer and vegetable balls in spicy curry

Veggie cheese balls in a creamy gravy !I am so very predictable when I go to an Indian restaurant. Before I place my order, the whole family knows what I would look for and they will tell me Malai kofta is on the menu. We rarely dine in these restaurants as we like to taste a variety of cuisines from all other countries too. Often I find restaurant gravies to be similar for different curries with the main vegetables or meat changed. In addition to that, most of the time the taste is compromised to suit their international clientele. Anyways, when I have an urge to enjoy Malai kofta none of these would stand between us.

I love these cheesy vegetable balls submerged in a mild gravy, like crazy! I could certainly trade my kitchen for a bowl of malai kofta! It is a rich and creamy curry fit for the royals. I guess, malai kofta evolved as a vegetarian version of meat kofta from Mughlai cuisine.

The complex cooking process makes it an attractive dish for special occasions and fine dining. I did not venture to make them for a long time fearing the intricate cooking procedures. Sometime back when I tried them, the balls crumbled while frying and made a total mess and this deterred me from preparing it again.

Recently, I saw this  video by vahchef and tried it his way and hurray, it was a lip-smacking victory! I have tweaked the recipe a bit, but the end result was a no compromise Malai kofta to celebrate my husband’s birthday!

Ingredients

For the cheese vegetable balls/koftas

• 3 cups mixed vegetable (potato, carrot, peas, corn, cauliflower)
• 2 cups grated cheese (paneer)
• 2 green chillies
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chilly powder
• few coriander/cilantro leaves chopped
• 1/2 cup corn flour or all purpose flour
• salt
• oil for frying

1. Cook the vegetables and gather them after draining the water. (This water could be used in the gravy)
2. Mash the vegetables and add grated paneer (cottage cheese).
3. Add chopped green chillies, all the spice powders and chopped coriander leaves.
4. Mix them and form small balls. If the balls (koftas) seem to be soft and out of shape, mix some bread crumbs to make it sturdy.
5. Roll them in some flour and arrange them on a platter.
6. Drop the koftas in medium hot oil and fry them gently in small batches.
7. When they turn golden brown remove them from the oil and drain them on a kitchen towel.

These balls have to wait until the gravy is ready.

For the gravy

• 2 medium white onions
• 2 tomatoes
• 2 cloves garlic and a piece of ginger
• 2 green chillies
• 1 tsp cumin seeds
• 2 tbsp vegetable oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chilly powder
• 1⁄2 tsp turmeric powder
• 1 tsp garam masala
• 10 cashew nuts
• few coriander leaves
• 1/4 cup fresh cream

1. Chop onions and crush them into a paste in a blender.
2. Puree chopped tomatoes and crush ginger and garlic.
3. Heat oil in a pan and add cumin seeds.
4. After they splutter, add the onion puree and chopped green chillies.
5. When it is cooked add ginger, garlic and saute till the raw smell turns into an aroma.
6. Add tomato puree and saute it till it thickens.
7. Now add all the powders and stir well.
8. Add enough water and boil.
9. Powder cashew nuts and add to the gravy.
10. Before serving add the cheese balls.
11. Garnish with fresh cream, grated cheese and cilantro.

The best accompaniment for malai kofta is any flat breads like Roti, Chappati, Paratha or Naan. Dip a piece of the bread in this gravy and grab a chunk of the cheese ball to take a shot trip to paradise.