Mughlai Malai Kofta Curry

Know What U Eat: Malai Kofta- A very well known Mughlai dish.Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. This Super soft raisin stuffed cottage cheese dumplings in a rich creamy tomato gravy, a main course dish paired along with crispy roti/ nan, basmati rice with some salad. Some gravies especially Mughlai dishes like these are meant to be made in its traditional way to really enjoy it. I have given down two different methods: low-fat version by baking kofta's in the oven, also the original version of deep-frying them, and cooking it in heavy cream.

Cooking Time: 45 mins

Servings: 4

Ingredients for Koftas:

4 - 5 Medium Potatoes, boiled-peeled-grated

2 Thai Green chilies, finely chopped

1/2 C Paneer (cottage cheese), grated

1/2 C Carrot & Peas, partially boiled & squeezed to remove excess water

1/4 C Fresh Cilantro, finely chopped

1/4 C Cornflour/ cornstarch 

1/4 C Golden Raisins + Chopped Cashew

Salt to taste

Oil for Deep Fry / Spray to bake,

Gravy:

3 medium Onions,

1 C Tomato puree

1/4 C Paneer, grated

1 Tbsp, Ginger paste

1 Tbsp, Garlic Paste

2 Green Chillies, finely chopped

1 tsp Coriander powder

1 tsp.Cmin powder

1/4 tsp Turmeric powder

1/2 tsp Red chili powder

1 tsp Shah Jeera

1 tsp Garam Masala

1/2 C Fresh Cream / Half & Half

2 % Milk, as needed

Salt to taste

1 tsp Sugar to taste

Oil 3 tablespoons

Mehtod:

1.  Boil the potatoes, cool, peel and grate them. 

2.  Grate paneer. 

3. Wash all green chilies, deseed and chop them finely. 

4.  Peel carrots, grate them, add peas and some water, boil them in the microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.

5. Peel onions cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside.

6. In a bowl, mix mashed potatoes, paneer, some chopped green chilies, boiled carrot-peas, corn flour, and salt. Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.

OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wrapped with aluminum foil, for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slightly brown on one side.

7. On the other side heat oil in a kadhai, add shahjeera, boiled onion paste and cook for five minutes. Add ginger & garlic, few chopped green chilies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.

8. Add tomato puree and red chili powder and cook on medium flame until oil separates from the gravy. 

9. Add half& half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. 

10. Stir in fresh cream and garam masala powder. 

11. Gently put all of these koftas's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)

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Jain Shahi Paneer

Jain Shahi Paneer is one of the easiest paneer dish I make for my kids whenever they demand for paneer, they just love to eat...I served them with Puri's, Wholewheat Ajwain Paratha , Wholewheat Roti | Phulka as it also goes very well with Naan, Roti & Rice.

What is Paneer ?

Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern andSoutheast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet (which may be derived from animal, plant, fungal, and microbial sources) as the coagulation agent. Paneer is completely lacto-vegetarian and is a source of protein for Vegetarians. Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute.

How to make home made paneer:

For home made, softer paneer, I used 1/2 gallon of milk to 1/4 cup of vinegar, then in a medium pot, bring milk to boil, now slowly add vinegar to this milk while continuoulsly stirring, withing 5-10 seconds, milk should start to seperate from whey, now switch of the stove and let the pot sit for few mins. Take a colander and line it with cheese cloth or thin cotton cloth & place it over a large bowl, pour the above milk in this colander..Now very carefully take all the sides of cloth tie it & hang it for approximately 20 mins, bring it down and fold the cloth over smoothely across paneer. Now place a heavy weight on top for another 10 mins, open the cloth and cut paneer into desired shapes...


Cooking Time - 15-20 mins
Preparation /Marinate Time - 7 hrs

Serves - 4

Ingredients for Shahi Paneer:

250 gms Paneer (cottage cheese)

1 C Bell Pepper (cut in big pieces)

For Marination:

3/4 C beaten, Yogurt

1/2 tsp Garam masala

1/2 Red chilli powder

1/4 tsp Rasoi Magic Brand Shahi Paneer Masala (No Onion No Garlic)

1/4 tsp Amchoor (Dry Mango) Powder

A pinch Salt

For Gravy:

1/2 C Half-n-half or Whole Milk

15oz Tomato Sauce/Puree

1 Tbsp Cashew / Peanut Powder

1 " Chopped, Ginger (optional)

2 Chopped, Green chillies

1/4 tsp Cardamom powder

1-1/2 tsp Rasoi Magic Shahi Paneer Masala (No Onion No Garlic)

1 Tbsp Butter

1/4 tsp sugar taste

1 Tbsp Chopped Coriander / Cilantro

2 tsp Kasoori Methi

Salt to taste

Method:

1.Cut paneer into 2 inches lengthwise & marinate in spicy yogurt, adding all the ingredients mentioned in Marination & set aside for 6-7 hrs in fridge.

2. Heat some butter/oil,add ginger, green chilli, cashew/peanut powder, cardamom & bell-pepper fry for 4-5 minutes.

3. Add tomato sauce/puree and cook till oil starts seperating, now add marinated yogurt and cook for another 5 -7 minutes.

4. Add shahi paneer masala, once it starts to boil, add half-half, Kasoori Methi (rubbed between palms), sugar, salt to taste. OR you could also, before serving, heat gravy, add milk and paneer pieces and boil for 5 minutes.

5. Garnish with chopped coriander and grated paneer. 

Other Paneer Delicacies:

1. Lowfat Mutter Paneer Masala | Restaurant Style 
2. Palak Paneer - Cottage Cheese in Spinach Gravy 
3. Paneer Bhurji
4. Mughlai Malai Kofta Curry  
5. Jain Shahi Paneer 

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