Weekends call for for something a little more yummy….specially when we are at home. Lazing around and reading books is how we usually spend our weekends in & I also put in a couple of hours in the kitchen to pamper my hubby with some delicious meals! 😘
This was made last weekend, looking around in the refrigerator, I found some fenugreek leaves (methi) and sweet corn..tomatoes and a bowl of dough (atta) kept ready to make rotis! I asked my hubby if he’d have some stir fried methi corn with Phulkas. He said no! I want malai kofta he says…I was stumped. I didn’t have any paneer or boiled potatoes ready in the refrigerator. The only option I had was to transform the methi and corn into some koftas, so I quickly put some potatoes to boil and began prepping the other elements.
I did all that and they turned out much better than expected! Hubby approved them with a vigorous nod between morsels!💃🏻💃🏻 So thought I’d share this here too…although if you like restaurant style curries, do try my Shahi Paneer recipe, Paneer Lababdaar, Reshmi Paneer, Tawa Masala Paneer, Dhabewale Chole.
A few points to keep in mind as we make the koftas…Once you make the kofta mix, keep it in the refrigerator for 15 mins to firm it up. Always add the salt to the mix just before shaping them to avoid any moisture built up in the mixture. Then shape them into balls and place them again the refrigerator for another 15 mins. Then you can fry them, this way they will turn crisper and retain their shape. Always fry them low and slow…meaning, keep the flame at the lowest as you fry them and let them cook well slowly.
Let’s get started..
Yield: serves 2
Equipment: a heavy bottomed pan for deep frying, a pan, measuring cups/ spoons.
For the Koftas:
1 nos. large boiled and mashed potato
1/4 cup boiled and crushed sweet corn
1/4 cup roughly chopped methi leaves (fenugreek)
salt to taste
1 tsp ginger-garlic paste
1 tsp chopped green chillies
some rice flour to roll the koftas in before frying
oil to fry
In a mixing bowl, add mashed potato, crushed corn & chopped methi leaves. Mix well. Add ginger-garlic paste. Add the chopped chillies too. Mix well. Refrigerate for 15 mins. Once the mixture has firmed up, add salt and shape them into balls (I made 9 balls). Place them in the refrigerator for another 15 mins to firm up again.
Keep oil for heating to fry the koftas. Then coat the shaped balls in the rice flour. Fry them on low flame until golden brown and crisp. Drain on kitchen paper and set aside.
Ingredients for the Makhani gravy:
3 nos. large tomatoes
1 nos. large onion
15-17 nos. cashewnuts
salt to taste
1 tbsp oil
1 tbsp butter
1 nos. each bay leaf (tejpatta), badi elaichi (black cardamom) & dalcheeni (cinnamon stick)
1.5 tbsp degi mirch pwd
1.5 tsp red chilli pwd
1/2 tsp haldi pwd (turmeric)
1 tsp each dhaniya & jeera pwd (coriander & cumin)
3/4 tsp Garam masala pwd
cream & chopped coriander to garnish
Blanch the tomatoes, onions & cashewnuts in 2-3 cups of water for 15 mins. Cover with the lid and let them sit in the warm water for 10 mins more. Then peel the tomatoes, cool everything and then blend the three together to a fine paste. Set it aside.
Next, heat oil & butter in a pan. Add the whole spices in the hot oil- butter mixture. Once they crackle, add the tomato-onion-cashew paste. Keep sautéing it for 5-7 mins. Then once the oil seperates from the paste, add all the spices and salt. Add some water if neede to correct the consistency. Simmer the gravy for another 5-7 mins. That’s it, the gravy is ready.
To serve: Place the fried koftas in a bowl and pour the gravy over it. Garnish it and serve it Phulkas or Jeera rice and some salad😊
Hope you enjoy this…please do try it soon!!