Malai Kofta

Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine that consisting of paneer balls afloat a creamy gravy. Malai refers to the cream and koftas are deep fried paneer and vegetable dumplings in rich and creamy tomato gravy. It is a rich dish perfect for parties and special occasions. Malai Kofta is a tasty vegetarian alternative. Restaurant style Malai Kofta is cooked in a creamy gravy made of tomatoes and cashew nuts.

This dish is best served hot and goes well with chapati, naan, jeera rice, all pulaos and parathas.

Preparation

Boil vegetables or pressure cook vegetables for 2 whistles. Kept beans, carrot and peas in a vessel without water, closed it with a lid and kept potatoes on top and pressure cooked for 2 whistles. In this method there is less moisture in the vegetables. (Don't forget to add water in the pressure cooker).

Whichever method you follow, put the vegetables in a muslin cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking.

Sources: Wikipedia

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