Kandla Nijhowne
In some cuisines they are referred to as dumplings. We call them koftey. Our version often has a little clump of sticky tamarind or a dried plum tucked into the core. You can easily make this version at home, using fresh paneer. I normally make a double batch of these little orbs. One gets gobbled up as a starter, the other I convert one into a gravy based main dish.
Malai koftas
Ingredients
- ½ tsp salt
- Oil for frying
- ½ tsp pepper
- 1-2 tbsp maida
- 200 gm paneer
- 2-3 tbsp cornflour
- ½ tsp garam masala
- 1 cup dry bread crumbs
- 10-12 cashew nuts (or raisins)
Method
- Grate the paneer and mix well with the bread crumbs, garam masala, salt and pepper.
- Heat the oil for frying. Mix and place the maida and cornflour on a plate.
- Shape the mixture into balls, insert a piece or two of cashews in the centre of each kofta. Roll in the maida and cornflour.
- Deep fry the koftas in hot oil till golden brown. Do not overcook, or the paneer can turn hard.
- Arrange the hot koftas on a platter and serve with mint-chutney or tomato sauce.
Note: The popular, restaurant style malai koftas tick all the boxes. The gravy is rich and velvety and the koftas are soft and flavourful. Enhance a regular gravy with additional cashew paste, cream and elaichi powder, then pour it over the koftas. You’re ready to feast!
(Nijhowne is a Chandigarh-based culinary expert)