Malai Kofta with Jeera Rice

Creamy and flavorful malai kofta served with fragrant jeera rice for a comforting and satisfying dinner.

Ingredients

• 500g, boiled and mashed Mini Potatoes
• 200g, crumbled Paneer
• 1/4 cup, chopped Cashews
• 1/4 cup Raisins
• 1/2 tsp Garam masala
• 2 tbsp Cornstarch or Gram Flour (Besan)
• for frying Oil
• 50g, grated Khoya (optional)
• 1, finely chopped Green chilies (optional)
• 1 cup, peas and carrots Frozen Vegetables
• 1 medium, finely chopped Onion
• 3 medium, pureed Tomato
• 1 tbsp Ginger Garlic Paste
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/2 cup Heavy cream or Cashew Cream
• 1 tsp, crushed Kasuri Methi (Dried Fenugreek Leaves)
• 1/2 tsp Sugar
• to taste Salt
• 2 tbsp, chopped Fresh cilantro
• 1.5 cups Basmati Rice
• 1 tsp Cumin seeds
• 1 tbsp Ghee or Butter

Instructions

1. For the Kofta:
2. In a bowl, mix together mashed potatoes, crumbled paneer, chopped cashews, raisins, garam masala, grated khoya (if using), finely chopped green chilies (if using) and salt.
3. Form the mixture into small balls (koftas). Ensure they are firm and smooth to prevent them from breaking while frying.
4. Roll the koftas in cornstarch or gram flour (besan).
5. Heat oil in a pan or deep fryer. Deep-fry the koftas until golden brown on all sides. Remove and drain on paper towels. Be careful not to overcrowd the pan.
6. For the Gravy:
7. Heat ghee or butter in a heavy-bottomed pan. Add finely chopped onion and sauté until golden brown.
8. Add ginger garlic paste and sauté for another minute until fragrant.
9. Add tomato puree, turmeric powder, chili powder, and garam masala. Cook until the tomatoes are cooked through and the mixture thickens, about 8-10 minutes. Stir frequently to prevent sticking.
10. Add salt and sugar to balance the acidity of the tomatoes.
11. Stir in heavy cream (or cashew cream for a vegan option) and simmer for a few minutes, allowing the flavors to meld.
12. Crush kasuri methi between your palms and add it to the gravy for an aromatic touch.
13. Gently add the fried koftas to the gravy. Simmer for another 2-3 minutes, spooning the gravy over the koftas to coat them evenly. Be gentle to avoid breaking the koftas.
14. Garnish with fresh cilantro.
15. For the Jeera Rice:
16. Rinse basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
17. Heat ghee or butter in a pan. Add cumin seeds and let them splutter.
18. Add the rinsed rice and water (2 cups of water for every 1 cup of rice). Add salt to taste.
19. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Avoid lifting the lid frequently to ensure even cooking.
20. Fluff the rice with a fork before serving.
21. Serve the malai kofta hot with jeera rice.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 40 mins

Cook Time: 50 mins

Serving Size: 3

Meal Type: dinner