Cool kofta 

The dry avatar of kofta solves a basic problem — when the gravy is interesting, the kofta disappoints and when the kofta strives to register on the palate, the sauce lets it down

Kofta literally translates as a delectable small morsel and comes to delight us in many incarnations, both vegetarian and non-vegetarian. Mince is commonly used in Mughaliya and Nargisi kofta curry and the Kashmiri rendering is very different.

Malai kofta has been reduced to an inedible culinary clich`E9 by restaurants and banquet tentwallahs, whose cooks can’t offer any variety to their shakahari patrons. Lauki and kacche kele ke too are pass`E9 and its been ages since we tasted those stuffed with dried plums enclosing an almond.

Palak ke kofte had some novelty value till they too suffered the fate of malai kofta and are more often than not indistinguishable from palak pakora in tamatar ki tari. Our problem is when the gravy is interesting, the kofta disappoints and when the kofta strives to register on the palate, the sauce lets it down. That’s why we decided to try our hand at a khusq (dry) version.

Let’s also confess that this recipe was born on a day when the spirit was willing but the flesh was weak hence we exerted little in the kitchen and made do with whatever was readily at hand. The result surprised and pleased us. We are confident you, dear readers, will not be disappointed either.

Makai  Paneer  ke  Kofte  Khushq

Ingredients
 Sweet corn kernels 200 gm

(frozen, thawed)

Potatoes (boiled, 200 gm

peeled and mashed)

Processed cheese (grated) 100 gm

Tomato (medium-sized, one

chopped fine)

Red chilli flakes 1 tsp

Dried mint leaves 1 tsp

(crumbled)

Bay leaf one

Cinnamon 1 inch piece

Green cardamoms 1-2

Cloves two

Cumin powder ½ tsp

Coriander powder ½ tsp

Turmeric powder ¼ tsp

Mace powder ¼ tsp

Nutmeg powder ¼ tsp

Oil ¼ cup

Breadcrumbs ¼ cup

Salt to taste

Method
Blend the potatoes and grated cheese with crumbled mint and nutmeg and mace powders. Roll into a ‘rope’ by rolling on a flat surface or between moist palms. Cut into 2 inch chunks. Roll in breadcrumbs. Steam the corn kernels and keep aside. Heat oil in a pan and shallow fry the kofta till they acquire golden hue. Keep aside. 

Place the bay leaf and whole spices in the heated oil and when these change colour add sliced onions. Continue stir-frying on medium flame till onions are brown. Now add the tomatoes with powdered spices and salt. Remove from fire when fat leaves the sides of the spice mix. 

Place the corn in a bowl and pour the spice mix over them. Add the kofta and mix with a gentle hand. Try it out with phulka, or even with rice, moistened with a spoonful of ghee or dahi.





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