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Tag: Creamy

  • Malai Kofta

    Malai kofta is a vegetarian take on the meat koftas of Mughlai cooking, developed in the kitchens of Awadh and later popularised by North Indian restaurants. The name refers to cream, both in the gravy and, in many old recipes, in the kofta mixture itself, which makes the dumplings exceptionally soft.

    The koftas are made from grated paneer and boiled potato, bound with a little cornflour and stuffed with chopped cashews and raisins before being fried golden. They should be crisp outside and soft enough inside to break with a spoon. The gravy is a mild, silky blend of tomatoes, onions and cashews, finished with cream and a touch of sugar.

    It is a special-occasion dish for weddings, Diwali and dinner parties. To keep the koftas from turning soggy, the gravy is poured over them just before serving rather than simmered together. The koftas can be fried a day ahead and the gravy kept in the fridge, so the final assembly takes only minutes. Serve it with plain naan or a light peas pulao, since the dish itself is already very rich.

    At a glance

    RegionUttar Pradesh
    CuisineMughlai
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientspaneer / potato / cashew / cream / tomato

    Ingredients

    For the koftas

    • 200 g paneer, finely grated
    • 2 medium potatoes, boiled, cooled and grated
    • 2 tbsp cornflour, plus extra for coating
    • 1 green chilli, finely chopped
    • 1/2 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cashews
    • 1 tbsp raisins
    • Oil for deep frying

    For the gravy

    • 2 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 3 green cardamom, 3 cloves
    • 1 large onion, chopped
    • 1 tbsp ginger-garlic paste
    • 3 tomatoes, chopped
    • 15 cashews, soaked
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1/2 tsp kasuri methi
    • 1/4 cup fresh cream
    • Salt to taste

    Method

    1. Mix paneer, potato, cornflour, green chilli, salt and garam masala and knead lightly into a smooth, crack-free dough. Divide into 12 portions.
    2. Flatten each portion, place a few pieces of cashew and a raisin in the centre, close and roll into a smooth ball or oval. Roll lightly in cornflour.
    3. Heat oil to medium-hot, about 170 C. Fry one test kofta first; if it breaks, add a little more cornflour to the mixture. Fry 3 to 4 at a time, turning gently, for 3 to 4 minutes until evenly golden. Drain on paper.
    4. For the gravy, heat butter and oil on medium, add the whole spices, then onion. Cook 4 minutes until soft and translucent.
    5. Add ginger-garlic paste for a minute, then tomatoes, cashews and a splash of water. Cover and cook 10 minutes until very soft. Cool and blend smooth, then strain.
    6. Return the puree to the pan with chilli powder, coriander powder, salt and 3/4 cup water. Simmer 10 minutes on low until creamy and glossy.
    7. Add sugar, garam masala and crushed kasuri methi, then stir in the cream and heat through.
    8. Arrange the koftas in a serving dish and pour the hot gravy over just before serving. Garnish with a swirl of cream.

    Tips

    • Squeeze excess moisture from the paneer and use potatoes boiled a few hours ahead; wet mixture causes koftas to split in oil.
    • Do not overcrowd the kadai – the oil temperature drops and koftas absorb oil.
    • Koftas can be fried up to a day ahead and reheated in a warm oven.

    Serve with

    Butter naan, kulcha or peas pulao.

  • Dal Makhani

    Dal makhani is the richer, festive cousin of maa ki dal, the everyday whole urad dal eaten in Punjabi villages. The buttery restaurant version was popularised by the same Delhi kitchens that gave us butter chicken, and it borrowed the same idea: a tomato-butter base, plenty of cream and long, patient cooking over the embers of a tandoor.

    The magic of the dish is time. Black urad simmered for hours breaks down into a velvety, almost silky body, while the kidney beans keep a little bite. The flavour is deep and earthy rather than spicy, with ginger, garlic and Kashmiri chilli in the background and a gentle smokiness if you finish it with a hot coal.

    It is the vegetarian centrepiece of Punjabi weddings and Sunday lunches, and it actually tastes better the next day once the flavours settle. Serve it with naan, tandoori roti or jeera rice, alongside a simple salad and a glass of chaas. Many restaurants keep a pot simmering at the back of the stove all day, and home cooks often start it in the morning for a dinner the same evening.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time90 minutes
    Total time105 minutes
    Serves6
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientswhole black urad dal / rajma / butter / cream / tomato

    Ingredients

    For cooking the dal

    • 1 cup whole black urad dal (sabut urad)
    • 1/4 cup rajma (red kidney beans)
    • 5 cups water
    • 1 tsp salt
    • 1 inch ginger, sliced

    For the masala

    • 3 tbsp butter
    • 1 tbsp ghee
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 1 medium onion, finely chopped
    • 1 1/2 tbsp ginger-garlic paste
    • 1 cup fresh tomato puree (about 3 tomatoes)
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp garam masala
    • 1 tsp kasuri methi
    • 1/3 cup fresh cream
    • Salt to taste

    Method

    1. Wash the urad and rajma together 3 to 4 times, rubbing between your palms, until the water runs mostly clear. Soak in plenty of water for 8 to 10 hours.
    2. Drain, add to a pressure cooker with 5 cups fresh water, salt and ginger. Cook on high for 1 whistle, then on low for 25 to 30 minutes. Let the pressure release naturally.
    3. Check that the rajma crushes easily between your fingers and the urad is soft. Mash a ladleful of dal against the side with the back of a spoon to start the creamy texture.
    4. In a heavy pan, heat 2 tbsp butter and the ghee on medium. Add cumin and the bay leaf; when the cumin crackles, add onion and fry 6 to 8 minutes until golden.
    5. Add ginger-garlic paste and cook a minute, then add tomato puree and chilli powder. Cook on medium-low for 10 minutes until the masala thickens and fat separates at the edges.
    6. Pour in the cooked dal with its water and stir well. Add a cup of hot water if it looks too thick. Bring to a boil, then lower the heat to the minimum.
    7. Simmer uncovered for 40 to 60 minutes, stirring and mashing lightly every 10 minutes so it does not catch. The dal should turn dark, glossy and creamy.
    8. Add garam masala, crushed kasuri methi, the remaining butter and most of the cream. Simmer 5 more minutes, check salt, and swirl the rest of the cream on top when serving.

    Tips

    • The long simmer matters more than the amount of butter – do not rush the last stage.
    • Make it a day ahead; reheat with a splash of water, as it thickens considerably overnight.
    • For dhungar smoke, place a glowing coal in a small bowl on the dal, drizzle ghee over it and cover tightly for 2 minutes.

    Serve with

    Butter naan, tandoori roti or jeera rice, with onion salad and chaas.