Malai Kofta Stuffed Potato Balls In Cream Recipes

MALAI KOFTA

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

MALAI KOFTA

Steps:

• For the kofta: Combine the mashed potatoes, cilantro, chiles, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Knead the mixture until thoroughly combined. Taste and adjust the seasoning, then set aside.
• Put the paneer in a food processor and pulse until crumbly. Add the nuts and dried fruit and pulse until the fruit is coarsely chopped and the nuts are broken into small pieces. (If the paneer is not salted, add a pinch of salt.) Transfer the paneer mixture to a small bowl.
• Form the mashed potato mixture into 8 equal balls. (A kitchen scale isn't necessary, but is helpful.) Form the paneer mixture into 8 equal balls. They don't have to be perfectly shaped, but it is much easier to stuff the potato balls when the paneer mixture has been squished into little balls.
• Hold a potato ball in the palm of your hand. Make an indentation with your thumb. Place a paneer ball into the concave hollow and push it in gently. Pinch the potato mixture around it and roll the potato ball in your palm to make a nice round shape. Repeat with the remaining potato and paneer balls. If the potato mixture is sticking to your hands and preventing you from rolling a smooth ball, dampen the palms of your hands with a little room-temperature water and continue rolling.
• Place the besan in a shallow bowl. Gently roll the stuffed balls in the besan. Transfer the coated balls to a plate, cover with plastic wrap and refrigerate while you make the sauce. (It is easier to fry the balls when they have rested and are cold.)
• For the sauce: Meanwhile, stir together the garam masala, Kashmiri chili powder, coriander, turmeric and 2 tablespoons water in a small bowl until combined. Set the spice mixture aside.
• Heat the olive oil and butter in a medium saucepan over medium heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds. Add the onions and cook, stirring occasionally, until softened and just starting to get a hint of color, 8 to 10 minutes. (Do not brown them, as that will affect the color of the sauce.)
• Add the garlic, ginger and 1/2 teaspoon salt, mix well and cook, stirring often, until the raw smell goes away, about 2 minutes. Add the spice mixture and cook, stirring often, until the oil comes out, about 5 minutes.
• Drain the cashews and add to the saucepan, then add the tomatoes and 1/2 teaspoon salt. Increase the heat to medium high and cook until the tomato mixture is thickened and pasty, about 7 minutes. Set aside and let cool.
• Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer and heat over medium-high heat to 350 degrees F. Set a cooling rack over a baking sheet and place a paper towel over the rack. Carefully add half the balls, one at a time, and fry, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, remove the balls to the prepared rack. Repeat with the remaining balls.
• Transfer the cooled sauce to a blender, add 1 cup water and process until smooth. Transfer the sauce back to the saucepan. Add the cream and kasoori methi if using and heat over medium heat until simmering. It should have the consistency of a smooth carrot soup; Add more water, if needed, and adjust the salt to taste.
• Gently add the fried kofta and heat, occasionally shaking the pan gently to coat the balls, until hot, about 3 minutes.
• For serving: Garnish with the garam masala and cilantro leaves.

MALAI KOFTA (STUFFED POTATO BALLS IN CREAM)

Steps:

• Mix all the ingredients for the Koftas together.
• Divide the mixture into equal portions.
• Shape into balls.
• Flatten each ball.
• Place 1/2 tsp.
• of chopped nuts and raisins in the center of each ball.
• Close the ball (you may use a little water to seal the ball with your fingertips).
• Prepare all koftas in this way.
• Heat oil in a wok and deep fry the koftas till golden brown on either side.
• Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
• Now for the gravy.
• For that, heat 1 tbsp.
• of oil in a pot.
• Add the ginger-garlic paste.
• Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
• Add onions and fry till golden in colour.
• Add 2 tbsps.
• of water.
• Mix well.
• Add chilli, turmeric and corriander powders.
• Add 1/2 cup of water.
• Cook for 5 minutes, stirring occasionally.
• Add salt to taste.
• Add 1-2 tbsps.
• of cream and cook for a minute.
• Remove from heat.
• Place koftas in a serving dish.
• Pour the gravy over them.
• Garnish with mango powder, cream, almond flakes and corriander leaves.
• Serve hot.

MALAI KOFTA ( POTATO AND CHEESE BALLS IN A TOMATO GRAVY)

Steps:

• Boil the potatoes till tender.
• Peel, mash and add salt to taste; keep aside.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Note: I add one tablespoon of cornstarch to the potatoes so that they fry beautifully without breaking.
• Seal the edges and shape into stuffed rounds.
• Deep fry each kofta till golden brown.
• Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
• Add the pureed tomatoes and the seasoning powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some cream to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve.
• The koftas should be put in just before eating the dish or else they will turn soggy.