Malai kofta - healthier version!

alai kofta is an exotic and another classic dish from the northern parts of India.
The cuisine in north India very much reflects the wonderful fusion of Indian, middle eastern and Mughlai styles of cooking and is characterized by its fragrant rich sauces, aromatic spices, saffron, milk and fresh cream, yogurt, cottage cheese, ghee (clarified butter), dry fruits and nuts. 

Malai Kofta is all of the above and more, a delightful vegetarian alternative to meatballs or meat koftas. Malai is hindi for cream and koftas are dumplings made with paneer/Indian cheese, stuffed with nuts and raisins and simmered in a buttery, creamy fragrant sauce. A sinful indulgence and a must have on every Indian restaurant's menu around the world!

I like eating this dish but don't like all the deep frying and cream involved in the recipe. Earlier I used to make it at home often but stopped making it for a long time. My (kofta deprived) hubby used to ask me to make it and I just used to ignore him ;) then one day he was finally able to convince me to make it again but then me being me I tried to make it a little healthier.
So, this 'malai kofta' is sans all the malai and sans the deep frying. I make the koftas in my oven and they turn out very good a big hit without feeling guilty afterwards! Both hubby and I are happy. I now make it almost regularly and he gets to eat his fav malai kofta. For some special occasions I still revert back to the old method, but on a regular basis this one works great. If you like the fried kofta better you can always fry them. But if you are into healthy but tasty eating do try this and you will not be disappointed and see your taste buds falling head over heels in love with this tempting curry!

 Ingredients: serves 4-6
For the koftas:Potatoes ....................... 2 big (about 1 1/4 cup boiled and grated)
Paneer ......................... 1 cup grated (reserve 1/4 cup for kofta filling)
Green chilli .................... 1 finely chopped
Cornstarch ..................... 3 tbsp + more if needed
All purpose flour .............. 1 tbsp
Golden raisins ................ 1 tbsp
Cashews ....................... 1 tbsp finely chopped
Cilantro leaves ............... 2 tsp finely chopped

Salt ............................ to taste

Red chilli powder ................. 1/4 tsp
Cooking spray or oil for brushing

For the gravy:
Cooking oil .................... 2 tbsp
Onion .......................... 1 large minced fine
Tomato puree ................ 3/4 cup
Ginger garlic paste .......... 2 tsp
Coriander powder ............ 1 tsp
Turmeric powder ............. 1 tsp
Red chilli powder ............. 1/2 tsp (or to taste)
Garam masala powder ....... 3/4 tsp
Salt ............................. to taste
Honey or sugar ................ 1/2 tsp or to taste
Asafoetida ..................... a pinch
Evaporated milk ............. 1 cup
Few raisins and cashews for garnishing

Method:
Making the koftas:1. In a medium bowl, take potato, paneer (3/4 cup), salt, red chilli powder, green chilli and cilantro. Mix. Add in cornstarch and all-purpose flour and knead into a dough. Make about 16 to 18 golf sized balls. Apply some oil on your palms to avoid the dough from sticking to your hands. It also helps in making the balls. If the balls are not binding then add a little more cornstarch.

2. Flatten each ball in the palm of your hand. Place a little of the finely chopped cashews, a little paneer (out of the reserved 1/4 cup) and one or two raisins in the middle and gently bring the edges up and seal it. Make sure the formed ball is smooth and does not have a tear in it.

3. Prepare a baking tray lined with aluminum foil. Spray with cooking oil spray. Place the kofta balls about half an inch apart. Spray some cooking oil on top. Set the oven in high broil mode and broil the koftas till they turn golden brown (about 10-12 minutes). Flip on the other side gently and broil till golden brown (about 5-7 minutes). Keep an eye as every oven is different. Take out and keep aside.

Making the gravy:
1. Heat a medium sized non-stick pan on medium-high heat. Add asafoetida and the onions, turmeric and salt. Fry for 3-4 minutes, stirring frequently. Add the ginger-garlic paste, coriander powder and red chilli powder. Lower heat to medium. Fry for 2 -3 minutes. Add in the tomato puree and cook for about 7- 10 minutes or until oil starts to separate. Stir often as it tends to burn quickly.

3. Add in the garam masala and mix add honey and let it come to a boil. Add the evaporated milk and simmer for 5 minutes. Check the consistency. If you like it thinner, you can add more milk  or water and let it simmer for another 2 - 3 minutes. Remove from heat.

4. When ready to serve, place the koftas in the serving dish. Pour over the gravy. Garnish with chopped nuts. As the koftas are baked, they are delicate compared to their deep fried version so be gentle with them. Serve with roti, naan or rice.ENJOY!!

Notes:

1. If you feel like indulging (its okay every now and then :) add 1/4 cup of heavy cream after step 3 above. Mix well and simmer for another minute.

2.To make tomato puree at home, take two medium tomatoes boil them till they get tender, drain, peel and blend. Ready to use.

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