Malai Kofta with Butter Naan

Malai Kofta is a popular North Indian dish, which has originated from Mughlai Cuisine. Malai is Cream which is one of the basic ingredient of the dish, Kofta refer to potato-paneer ball which can be deep fried or air fried. It's one of the commonly seen dishes in North Indian weddings and parties. It's considered to be a rich dish because of the use of Cream and dry fruits.  It goes well with Naan, but one can always serve it with chapati, tandoori roti or rice.

Ingredients needed

Kofta

( number of koftas about 8)
   
 2 Boiled and mashed Potatoes
 1/2 cup grated Cottage Cheese
 1 Tbsp Cornflour
 2 Tbsp Finely Chopped Dry fruits mixed with 1/2 Tbsp Cream
Salt to taste 
1/2 tsp Garam Masala
2 Tbsp Finely chopped Cilantro ( coriander)
1 Green Chili Finely chopped ( Almonds, cashews, raisins)
Oil for frying

 Gravy

1 Tbsp Oil 
1 Big Sized Onion
5 cloves of garlic
1 inch piece of ginger
3 medium sized Tomatoes
1/4 tsp Turmeric powder 
1 tsp Cumin powder
2 tsp Coriander powder 
3/4 tsp Red chili powder
Salt to taste
1/4 Cup Cream
1 tbsp Cashew paste
1/2 tsp Garam masala powder

Butter Naan
( number of Naan 8)

2 cup All Purpose Flour ( Maida)
2 Tbsp Curd
1 tsp Milk
1 tsp Baking Powder
1/4 tsp salt
2 tsp sugar
1 egg ( whisked)
2 Tbsp Oil
2 Tbsp Onion seeds ( kalonji)
2 tsp Butter

Procedure

Kofta -In a bowl mix together mashed potatoes, grated cottage cheese, salt, garam masala, chopped green chili and cilantro and cornflour. Divide in eight portions, fill each portion with dry fruits and give oval shape. Deep fry them in oil or use air fryer. Keep aside.

Gravy - Take the onion, garlic and ginger in a chopper and chop them into a paste. Fry the paste in one tbsp oil. Add Turmeric powder, coriander powder, red chili powder and cumin powder. 

Make a paste of tomatoes and add for frying. Fry until the oil separates. Add Salt and cashew paste. Add one cup water and let it simmer for 3-4 minutes, gradually stirring. Turn the flame off and add cream, mix well. 

Add the koftas at the time of serving and bring the gravy to boil on low flame. Sprinkle garam masala and finely chopped coriander leaves. In the serving bowl garnish with grated Cottage Cheese.

Butter Naan -Sieve the flour and keep aside. In a bowl take the flour and make a crater in between to add curd, egg, baking soda, milk, sugar, oil and salt. Mix well using hands and knead it  into a smooth and soft dough. Cover the dough with a wet cloth and keep for fermentation for an hour ( keep for 2 hour during winters)  
Preheat the oven at 200 degree.
Divide the dough into 8 equal pieces and make balls. Roll the ball into a round shape, brush thoroughly with oil, fold it again into a layered ball ( as we do for lachcha paratha) now roll again into a desired shape round or oval. Put the kalonji in 1/4 cup of water. Brush the Naan with only water on bottom side and  with Kalonji water on the top side.  Put it into the oven and bake for 3-4 minutes on 250 degrees. Cut it into half apply butter and serve hot.

PS: For garlic Naan replace the kalonji with finely chopped garlic, green chili and fresh coriander.