Malai magic

Kandla Nijhowne

Malai koftas are a very popular restaurant dish. The gravy is rich and velvety and the koftas are soft and flavourful. These delicious koftas can be fried and served as a snack, along with a mint-chutney or a chili-garlic sauce. A touch of oats gives them an added texture. I usually prepare a large batch, serve a platterful as a starter, then convert the rest of them into a main-course gravy dish.

Malai koftas

• 1 cup dry breadcrumbs
• 200 gm paneer
• salt, pepper and garam masala to taste
• 4 tbsp oats (optional)
• 10-12 cashew nuts (or raisins)
• 2-3 tbsp each maida and cornflour
• Oil for frying

Method

• Grate the paneer and mix well with the bread crumbs, salt and pepper (and oats, if using).
• Heat the oil for frying. Place the maida and cornflour on two separate plates.
• Shape the mixture into balls, insert a piece or two of cashewnuts or raisins in the centre of each kofta. Roll in the maida and then in the cornflour.
• Deep fry the koftas in hot oil till golden brown. Do not overcook, or the paneer can turn hard.
• Drain on paper towels and then serve with chutney.

Note: To make a main course dish, prepare your favourite gravy with some added cashew paste, elaichi and cream. 

(Nijhowne is a Chandigarh-based culinary expert)