Malai Kofta will bring a royal twist to your festive celebrations

Festivals without royal delicacies is incomplete. This festive season, add the royal touch to your meals with this Malai Kofta recipe.

The recipe includes steps to make sous vide paneer tikka roulade, malai curry with kesar aloo, and dehydrated garlic naan. This will be a great addition to your festive menu.

The recipe by Chef Babu Nagarajan, Assistant Director, Culinary & Practical Arts at Indian School of Hospitality, is a great combination of tradition and royalty.


MALAI KOFTA

Ingredients:

For white gravy
Onion: 2
Cashew nuts: 160 gms
Garlic: 12 gms
Ginger: 12 gms
Oil: 20 ml
Mawa or khoya: 40 ml
Green cardamoms: 2 gms
Green chillies: 2 gms
Methi leaves powder: 2 gms
Salt to taste
Pepper white to taste

For sous vide paneer tikka roulade
Paneer steaks: 30 gms
Malai tikka marination: 8 gms
Butter: 2 gms

For saffron potato
Saffron: 0.5 gms
Potato cubes: 60 gms

For garlic naan
Potato starch: 10 gms
Flour: 30 gms
Fried garlic: 2 gms
Cream: 50 ml
Salt to taste
Sugar to taste

Method:

For making dehydrated naan:
- Mix all the ingredients and cook in a saucepan
- Allow the mixture to form a puree like consistency
- Spread it in a silpad sprinkle some fried garlic and dehydrate it for 45 mins at 57 degree
- Remove once it gets to the consistency of a leather
- Cut them into thin strips and roll them into cigars. Dehydrate it further for 15 mins

For saffron potato:
- Cut the potato into cubes. Make a fancy cut and par boil with saffron and salt
- Bake the potato at 220 degree for 8 mins
- Leave it under the pars

For making malai curry:
- Place onions in a pan, and add a cup of water and boil till soft
- Drain and cool
- Grind into a smooth paste
- Soak the cashew nuts in half cup of warm water for half an hour and grind to a smooth paste
- Heat oil in a handi and add boiled onion paste
- Stir and add garlic paste, ginger, paste, green cardamoms, slit green chillies
- Stir and add grated mawa and cashew nuts paste. Keep stirring
- Add half cup of water and mix. Cook on low heat for five to ten minutes
- Add whisked yogurt, salt, and white pepper powder. Stir and cook for a minute
- Cool and add microgreens and edible flower to garnish
- It's ready to serve