Doesn't the name make you drool? When I have my off days from my so called "diet" or when the cravings gets too much out of control or when guests pop in, then I consider those moments the perfect ones to make this Malai (cream) Kofta (fried balls of vegetables/meat).
It does involve a considerable effort to make but the result is worth every millisecond put in and some.There are many versions of Malai Kofta which are made with meat but mine obviously is going to be vegetarian version where I have replaced the meat with Paneer (Indian Cottage Cheese)along with vegetables.
For the Gravy
In a pan in little ghee, saute onions, ginger-garlic paste along with tomatoes and salt until soft. Set aside to cool.
For the Koftas
Add all the ingredients together, and mash it well.
Deep fry these balls and set aside.
Just about 20 min before serving, drop the Koftas inside the gravy, add kasuri methi and let it absorb the gravy. Garnish with cilantro and serve hot with cream (optional).Ta-Da – Done! Now you have a scrumptious Malai kofta all ready for feasting!
I think Paneer would need some kind of a binder. Not much just a little - say with potatoes and little flour. For two cups of paneer, I think 1/4 cup of potatoes and 1-2 tbsp of flour should work. That would still end up with predominantly paneer tasting koftas. Hopefully I can make something like this and post it here...that way my answer would be more concise. But hope this helps--DK
Thank you so much Srividya :) --DK