Asparagus Malai Kofta (Paneer fusion Kofta recipe)
Introducing a culinary delight that marries the delicate flavors of asparagus with the creamy richness of malai (cream) and the indulgent texture of paneer (Indian cottage cheese): Asparagus Malai Kofta! This fusion kofta recipe brings together traditional Indian flavors with a modern twist, offering a unique culinary experience that will tantalize your taste buds.
In this recipe, tender asparagus spears are finely chopped and mixed with creamy paneer, aromatic spices, and a luscious malai sauce, creating exquisite koftas that are both luxurious and wholesome. Each bite bursts with the freshness of asparagus and the comforting richness of malai, making it a perfect dish for special occasions or a delightful indulgence any day of the week.
In this recipe, I'll guide you through the process of crafting these delectable koftas step by step, ensuring that even novice chefs can achieve culinary excellence. Follow along for step-by-step instructions, and discover how to create this delectable fusion dish that will leave your guests asking for more. Each bite offers a perfect balance of creamy paneer, aromatic spices, and the subtle crunch of asparagus, creating a symphony of flavors and textures that will tantalize your taste buds.
Get ready to elevate your dining experience with this fusion masterpiece that celebrates the essence of Indian cuisine while embracing modern culinary creativity. Let's dive into the kitchen and embark on a flavorful journey that will leave you craving more!
Happy Cooking!
Servings: 6-8 servings
Prep Time: 30-40 mins
Cooking Time: 1-1.5 hours
Total Time: 2 hours
Ingredients:
Kofta:
200g Paneer; softer is better
14-16 green asparagus spears
2 medium golden potatoes; boiled, peeled and mashed
3 tbsp all-purpose flour
1/2 tsp salt as per taste
1/4 tsp black pepper
2/3 tsp red chili powder
1/4 tsp ajwain powder
1/8 tsp baking powder
1/4 tsp sugar
Oil to deep fry
Gravy:
1.5 tbsp ghee
1 tsp cumin seeds
1 tsp coriander seeds
1 bay leaves
3-5 cloves of garlic roughly chopped
1 inch ginger roughly chopped
12-14 cashews
2 green chilis
1 dried red chili
1 large red onion chopped (about 1.5 cups)
1.5-2 tomatoes chopped
1-2 tsp Red chili powder I used Deggi and Kashmiri chili powder
1 tsp Cumin powder
1.5 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp cardamom powder
1/2 tsp ajwain powder
1/2 tsp garam masala
1-2 tsp Salt as per taste
1/2-1 tsp Sugar as per taste
1/4 tsp Pepper
1/2 cup water
1/2-1 cup milk
2-3 tsp Kasuri methi crushed
1/3-1/2 cup heavy cream
Directions:
Gravy/Curry: In a pan on low-medium heat, add ghee.
Once the ghee is warm, add coriander seeds, cumin seeds, and bay leaf, and let it crackle for a minute.
Add ginger, garlic, cashews, green chilis, and red chili, and cook for 2-3 mins.
Add onions and cook for 5-7 mins till it becomes translucent and starts to brown.
Add the chopped tomatoes and spices- red chili powder, garam masala, turmeric, ajwain, cardamom, coriander, cumin, sugar, salt, and pepper. Cook for 6-8 mins till they break down well.
Add water and milk mix. Let it cook for a minute ad then let it cool.
Once cooled, grind it into a paste.
Transfer the paste back into the pan.
Add crushed kasuri methi, and heavy cream and mix.
Kofta: Put a saucepan with water to boil. While it boils prep the asparagus. Bend the asparagus towards the end of the stem, it will snap naturally. Keep the top part of the spears and you can use the stems for making stock.
Put the asparagus spears in the boiling water and let them cook for 2 minutes. Prep a bowl with ice and cold water.
Remove the spears from the boil and add them to the ice water to blanch them. Let it sit for 2-3 minutes then drain and let it air dry for 5 minutes.
Grind the asparagus coarsely in a food processor. You don’t want big chunks but you don’t want a paste, chunks half the size of peas are perfect.
In a large mixing bowl, add the paneer and mash/knead till well till smooth. The smoother you knead the paneer, the softer and melt in your mouth the kofta will be. Add the boiled mashed potato and mix well, kneading it together.
Add the spices and flour along with ground asparagus and mix. The kofta mixture is ready and you should be able to shape it into balls. If needed add another tbsp of flour.
Shape the kofta into balls making sure there are no cracks and keep them aside.
Heat oil to deep fry. The oil should not be too hot where it becomes brown instantly but takes a little time to darken.
Take the fried koftas out on a paper towel to soak excess oil and keep aside for when you are ready to serve.
Warm the gravy and serve the koftas by placing them in the gravy with/without tossing them in it.
Serve warm with your favorite roti/naan/rice.
Notes/Tips:
Blanching the asparagus is a must. Be careful while grinding it so that it doesn’t become a paste. If it becomes a paste the mixture will become too wet and won’t form into balls.
You can make the gravy a day earlier. Heat it before adding the balls. Add water if needed to get the consistency right.
Using soft paneer is essential to get the soft kofta texture.
Be careful tossing the kofta balls in the gravy so that they do not break.
