This is my take on the rich, creamy and delicious Malai kofta. I didn’t want to deep fry the koftas and I used Giniann’s tip on baking the koftas. I used my toaster to bake the koftas, but they didn’t turn as brown I would like them to be, so I shallow fried them in little bit of oil to make them crispy and golden outside and creamy inside. Even though I ended up using more oil than I thought of using, it is way too less than the malai kofta’s from the neighborhood restaurant. Here’s the recipe.
To make the koftas, mash all the ingredients together and make small uniform balls. You can either deep fry them or bake them in a 400ºF oven for 30 minutes. If they don’t turn as golden as you like, sauté them in 2 tbsp of oil and drain them on a paper towel.
Grind half of the chopped onion, garlic and ginger into a paste.
Saute the other half of the chopped onion in the oil, after they turn transparent, add the onion paste, turmeric and 1/2 cup water. Cook on medium heat for 5 minutes.
Add tomato paste, cumin and coriander powder, red chili powder and cook for another 10 minutes. Add water if the gravy looks too dry.
Add the cream, salt and koftas and simmer for a little while till the koftas are warmed through.
Garnish with cilantro and serve with plain or jeera rice or chapathis.