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
Method
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)
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