Malai kofta with purti rizola rice bran oil

Malai Kofta is a delicious recipe of fried balls of potato and paneer in a rich, lightly sweet, creamy mild gravy made with onions, tomatoes, cashews and spices. This melt-in-your-mouth recipe is a labor of love, but one that is well worth it.

 

Ingredients

 

For Kofta

• – 2 potatoes – medium to large – 200 grams
• – ¼ teaspoon red chili powder
• – 2 tablespoons cornflour
• – ¼ teaspoon Garam Masala
• – 3 tablespoons almond flour or 2 tablespoons milk powder
• – salt as required
• – 1 tablespoons PURTI Rizola Rice Bran

 

For Gravy

• – 3 tablespoons PURTI Rizola Rice Bran oil
• – ½ cup onion paste
• – 2 teaspoons Ginger Garlic Paste
• – 1 cup Tomato Puree
• – ¼ teaspoon turmeric powder
• – ¼ teaspoon cumin powder
• – 1 teaspoon Coriander Powder
• – 6 to 7 tablespoons cashew paste
• – ½ to 1 teaspoon sugar
• – salt as required
• – 2 cups water or add as required
• – 1 teaspoon dry fenugreek leaves
• – 2 tablespoons light cream or cooking cream

 

Preparation Time: 45 minutes

Cooking Time: 45 minutes

Total Time: 1 Hour 30 minutes

Serves: 4 servings

 

 

Preperation for Cooking

 

Making Kofta Gravy

 

• – Heat oil in a thick bottomed or heavy pan or skillet.
• – Add all the whole spices and fry for a few seconds or until the spices crackle and the oil becomes fragrant.
• – First add the onion paste. Stirring often sauté the onion paste until it becomes golden.
• – Then ginger-garlic paste and sauté for about ten seconds or until the raw aroma of the ginger and garlic goes away.
• – Add the tomato puree and sauté for 6 to 7 minutes on a low to medium-low heat.
• – Add turmeric powder, coriander powder, fennel powder, kashmiri red chili powder, garam masala powder. Mix well and sauté for 4 to 5 minutes stirring often.
• – Add cashew paste. Mix well and sauté until the oil starts to leave the side of the masala paste.
• – This sautéing takes about 9 to 10 minutes on low to medium-low heat
• – Then add sugar and salt as per taste.
• – Add water. Mix thoroughly with a spoon or wired whisk..
• – Lastly add the crushed dry fenugreek leaves (kasuri methi) and cream.
• – Mix well and set the gravy aside. Check the taste and add more salt or sugar if needed.

 

Making Frying Kofta

 

• – Heat oil in a frying pan or a wok (kadai).
• – Before shaping and frying the entire batch, check a small tiny piece of the paneer kofta in hot oil.
• – If it does break, then add 1 to 2 tablespoons of cornflour (cornstarch) as a binder. Mix the binder in well, then shape into koftas.
• – Carefully add the paneer kofta to the hot oil, being careful not to spatter the oil. The oil should be medium hot and have a temperature of 180 to 190 degrees Celsius (356 to 374 degrees Fahrenheit).
• – When one side becomes golden, gently turn over with a slotted spoon and fry the second side. Fry turning over a couple of times until golden on both sides.
• – Remove with a slotted spoon to a paper towel lined plate. Working in batches, fry all the paneer kofta this way and drain them on a paper napkin so that the extra oil is absorbed.