Not to get confused with the title, the dish wasnt a failure, it was in fact a huge delight! I used this metaphor for comparison because, the look on the bowlers face when he strikes the wicket in his very first ball, will tell his exhilaration. This was exactly how I felt when my friends masticated the soft kofta and let out a soft moan, wow.
For a long time I have been wanting to cook this. Ever since the first time I ate this in Sangeetha, Mylapore, whenever mom would ask me what to cook, my instantaneous reply would be Malai Kofta. Well, I didnt get it ever time I asked for it, because, if I had, then I would have probably been in rehabilitation for reducing my obesity. It is sure one of the rich dishes. And only when you are seldom exposed to it, the mystery stays intact!
Malai kofta is not sweet. I dont understand why some restaurants make it sweet. At least my opinion, which Tez also is stubborn about is that, Malai kofta tastes better when it is hot and spicy. After coming to Germany, I have loved this dish at Taj Mahal, Bochum. Every time I enter the restaurant, Jagadeesan know exactly what I would order and he would throw in an extra Batura and raita in for me and say it is on the house. Spicy and hot Malai kofta!!
I steam cooked the vegetables when I was cooking the rice in the electrical cooker. Potatoes, carrots, beans and peas. Then peeled the potatoes and shredded them. Carrot was also shredded, peas added directly and beans was cut into small pieces. The important thing to keep in mind is that, these vegetables should not be over boiled and dripping with water. Excess water can be removed by squeezing them in a muslin cloth, but then, this is for people who overshoot the water limit or over boil or use a pressure cooker to boil the vegetables. So, advises apart, then came the shredding of paneer into this. Not too much, not too less! And then went in chopped green chillies, coriander powder, cumin powder, few raisins and roasted cashew. Of course, the right amount of salt too! It is funny when cooks quantasise ingredients like half table spoon of cumin, one tea spoon of salt and the likes. The best is to feel connected to what you are cooking, then you will by yourself realize the quanta! So, after everything was in, I smashed it together. Even when I was doing this, I knew that the koftas were in the right consistency and would not break up. Vimal was eager to help, so he sat down patiently to make nice kofta balls and roll them in all purpose flour.
When this was getting done, I cooked onions and tomatoes in oil, put them into a blender and made a fine puree. After spluttering whole spices (cloves, cardamom, cinnamon and bay leaves), I added some ginger-garlic paste, followed by the puree and into this puree went in turmeric and red chilli powder. Once I was satisfied that the red chilli powder would have got cooked in the puree, I added thick cream into this. By then, Tez had finished frying the koftas in oil. They were soft and ready to fraternize with the hot malai sauce. In the went and the a few leaves of dhania to commemorate the delicious union!