I have tasted malai koftas a few times and I decided to replicate it my way by making the koftas more healthier and by using less oil and adding more greens like methi ..so the solution?

You guessed it!! Appe pan or the paniyaram pan of course. It is incredible to see how many recipes have been made healthier just by using this versatile pan. From bajjis to bondas , pakodas, and even gulab jamuns the versatile Paniyaram pan has come a long way in the Indian kitchen .And the kicker to the recipe ...I used some left over gulab jamun mix to the kofta batter or dough to make it even more yummier.

I love using methi in as many dishes as possible so I decided to make use of it in making koftas and they not only taste amazing with grated paneer and combined with gulab jamun mix powder to make for the flour it has a an amazing milky creamy taste too.

These koftas are made as make ahead and stored to be used at serving time .They also make great starter recipes .

I have also made a no onion no garlic version and it turned out well too . Here am sticking to the usual way of using them



Recipe type....Main
Cuisine North Indian
Prep time....30 minutes
Cooking time ...30 minutes
serves 5-6

Measurement used...1 cup = 240 ml

Ingredients

To make the koftas

1/2 cup grated paneer
3 medium peeled cooked mashed potatoes
2 tbsp cornflour/ I used left over gulab jamun mix powder just enough to bind .
If using corn flour add some milk powder too to give a rich taste to the kofta.
salt as required.( optional )
1 tsp green chillies chopped
1/2 tsp garam masala
3/4 cup finely chopped methi leaves ( washed and cleaned well)
2 tbsp oil to make koftas in the appe pan/ paniyaram pan
You can also shallow fry the koftas if you like in a shallow pan using a little more oil.

Other spices

1 inch cinnamon
2 black cardamom
2-3 cloves
1-2 mace petals
2 bay leaves

( if you do not wish to use whole spices in the gravy , roast and powder them. )

Ingredients for the gravy

15 cashewnuts soaked in warm water and paste made from it.
3/4 cup onion paste
1 cup tomato puree

( both onion and chopped tomatoes can be blended together to a paste with red chillies )
1 tbsp ginger garlic paste
1/2 tsp turmeric powder.-2
1 -2 tsp kasuri methi
1 tsp coriander powder
1 tsp kitchen king masala powder or garam masla powder.
2-3 tbsp fresh cream
pinch of sugar
salt as needed
Pinch or turmeric powder
1-2 tsp Kashmiri chili powder or grind kashmiri chilies with the tomatoes while making tomato puree, for a great colour to the garvy.
chopped coriander leaves for garnish

Method

1. First prepare the koftas by mixing all ingredients mentioned in the list . Make small balls with a dough of mashed potatoes, methi leaves salt, chillies and garam masala . Make the koftas with the corn flour or gulab jamun mix as I have done , make small balls and keep aside.

2. Take an appe pan/ Paniyaram pan, heat it and add a drop of oil in each well, put the kofta balls and keep the heat on medium to low.
keep turning the koftas all around for even frying .
Remove when it appears nicely fried with a dark colour. Place them on a paper towel to remove excess oil and keep as oil free as possible.

To prepare the gravy.

Take a pan, add 1 tsp oil, first roast the spices till aromatic keeping flame on low.
Then add onion paste, ginger garlic paste and saute for few minutes.
Add the tomato puree, pinch or turmeric powder, chili powder. Add the garam masala powder ,or Kitchen king masala powder, coriander powder, cashew paste.
Now cook the mixture on a low flame till the oil leaves the sides and mixture doesn't smell raw.
Add salt, add little water as gravy would have thickened, add chopped coriander leaves.
Add a pinch of sugar ( optional ). Remove when mixture is getting thicker.Just before removing , rub dried kasoori methi leaves between palms onto the gravy, stir. Add some fresh cream at this stage and some more while serving .
Add the fried koftas when serving.
Add some fresh cream while serving on top.

Makes an excellent rich dish with naans , rotis, phulkas or even with jeera rice or chickpea pulao.

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