Malai kofta

Summary Not available

  • 1 paneer )
  • 1 crumbled )
  • 2.5 flour )
  • 1 teaspoon ginger paste
  • 2 leaves
  • as needed
  • 5 garam masala
  • 1 chopped )
  • 1 raisins )
  • deep frying
  • 1 tablespoon oil
  • 1 cup onions
  • 1.5 cup tomatoes
  • 15 cashew nuts
  • 3 green cardamoms
  • 5 stick )
  • 3 cloves )
  • 2 oil )
  • 1 leaf )
  • 5 stick )
  • 2 cardamoms )
  • 1.5 teaspoons garlic paste
  • 1 teaspoon powder )
  • 1 masala )
  • 1 teaspoon powder )
  • 1 teaspoon salt )
  • 5 teaspoon sugar
  • 5 cup water )
  • 1 teaspoon methi )
  • 3 tablespoons cream

  1. Preparation Heat 1 tbsp oil in a pan

  2. When the oil turns hot, add cardamoms, cloves & cinnamon

  3. Then add onions and saute until they turn transparent or golden

  4. Next add tomatoes & cashews

  5. Saute for 2 to 3 mins

  6. Pour half cup water & boil all the ingredients until soft & mushy

  7. Turn off the stove and cool completely

  8. Blend this to a smooth puree

  9. Strain the puree (filter) through a strainer to another bowl

  10. Making curry Heat a pan with oil or butter

  11. Add bay leaf, cinnamon and cardamoms (all spices are optional here)

  12. Saute for a minute

  13. Add ginger garlic paste and saute on a low heat till the raw smell goes away

  14. This takes about 2 to 3 mins

  15. Quickly stir in chili powder, garam masala, coriander powder,salt and sugar

  16. Pour the onion tomato puree

  17. Mix it well

  18. Saute for 3 to 4 mins for the raw smell of chili powder to go away

  19. Pour ½ to ¾ cup water to make a gravy

  20. Cook covered until the gravy thickens and traces of oil are seen on top

  21. The raw smell of the ingredients should have gone

  22. Add kasuri methi and taste test

  23. If needed add more salt

  24. Regulate the flame to low and add cream

  25. Stir and turn off the heat

  26. Set this aside

  27. How to make malai kofta To make malai kofta, boil potatoes until just done and not mushy

  28. Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves

  29. Also add raisins and cashews

  30. Or you can stuff them in the koftas

  31. Mix everything well and divide the dough to 8 equal parts

  32. Roll them to balls

  33. If you prefer, you can also flatten each ball

  34. Place the cashews and raisins in the center and seal

  35. Heat oil in a kadai for deep frying

  36. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture

  37. It has to rise without browning a lot

  38. This is the right temperature

  39. Wait for the oil to heat up and then slide 1 kofta ball to ensure they don’t disintegrate

  40. If the ball does not disintegrate or disperse in oil, then go ahead

  41. Slide the koftas one by one gently to the hot oil

  42. Deep fry on a medium flame until crisp and golden

  43. Remove them to a steel colander or plate

  44. Assembling malai kofta Cool the gravy completelt and transfer it to a serving dish

  45. Cool the malai koftas slightly

  46. Place them in the gravy and pour 1 tbsp of cream

  47. (avoid adding hot koftas to hot gravy) Garnish malai kofta with coriander leaves & serve with butter naan or Jeera Rice

No extra notes

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