Malai Kofta

Updated: Aug 5


INGREDIENTS FOR KOFTA:

  • 3 potato / aloo, boiled & mashed

  • ¾ cup paneer / cottage cheese, grated

  • 1 chilli, finely chopped

  • 2 tbsp coriander, finely chopped

  • ¼ tsp cumin powder

  • ½ tsp salt

  • 2 tbsp raisins

  • 2 tbsp cashew / kaju, chopped

  • 2 tbsp maida / plain flour

  • oil, for frying

FOR ONION TOMATO PUREE:

  • 2 tbsp oil

  • 1 onion, sliced

  • 1 tsp ginger garlic paste

  • 2 tomato, sliced

  • 2 tbsp cashew / kaju

FOR CURRY:

  • 1 tbsp butter

  • 2 tbsp oil

  • 1 tsp cumin / jeera

  • 2 pod cardamom

  • 1 bay leaf

  • 1 inch cinnamon

  • 2 clove

  • 1 tsp kashmiri red chilli powder

  • ½ tsp turmeric

  • ¾ tsp coriander powder

  • ¼ tsp cumin powder

  • 1 tsp salt

  • ¼ cup cream / malai

  • ½ cup water

  • 1 tsp kasuri methi, crushed

  • ¼ tsp garam masala


INSTRUCTIONS KOFTA PREPARATION:

  • firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.

  • also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.

  • add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.

  • mix well making sure all the spices are well combined

  • now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.

  • prepare a small ball sized kofta by greasing hand with oil.

  • deep fry on medium hot oil.

  • stir occasionally, making sure the koftas are cooked uniformly.

  • fry until the kofta turn golden brown and crisp.

  • drain off the koftas and keep aside.

CURRY PREPARATION FOR MALIA KOFTA:

  • firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.

  • saute until onions changes colour slightly.

  • further add 2 tomato and saute slightly.

  • now add 2 tbsp cashew and continue to saute until tomatoes soften completely.

  • cool completely and transfer to a blender.

  • blend to smooth paste adding water if required.

  • now filter the mixture to get rid of skin and seeds.

  • filter until silky smooth onion-tomato puree is attained. keep aside.

  • in a large kadai heat 1 tbsp butter and 2 tbsp oil.

  • saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.

  • further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.

  • saute until the spices turn aromatic.

  • further add in the prepared onion tomato puree, 1 tsp salt and mix well.

  • cover and cook until the mixture starts to thicken and oil separates from sides.

  • now add ¼ cup cream and mix on low flame until it's well combined.

  • further, add ½ cup water and mix well adjusting consistency as required.

  • get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.

  • finally, pour the curry over kofta and malai kofta is ready to enjoy.


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