Malai Kofta.
You can have Malai Kofta using 27 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Malai Kofta
- It’s of For malai kofta.
- It’s 1 cup of paneer crumbled (about 150 grams).
- Prepare 1 cup of potato boiled & mashed (about 2 large).
- It’s 2 1/2 tablespoon of corn flour (corn starch.
- You need as needed of Salt.
- Prepare 1/2-3/4 teaspoon of Garam masala.
- It’s 1 tablespoon of cashews chopped (optional).
- It’s 1 tablespoon of raisins (optional).
- Prepare as needed of Oil for deep frying.
- Prepare of ingredients for gravy.
- Prepare 1 cup of onions cubed.
- It’s 1 1/2 cup of tomatoes cubed.
- It’s 8-10 of cashew nuts.
- Prepare 1 inch of cinnamon stick or dalchini.
- You need 4 of Cloves/laung.
- Prepare 6 of green cardamoms or elaichi.
- You need of Others.
- Prepare 2 tablespoons of oil/ghee.
- You need 1 tablespoon of Ginger-garlic paste.
- It’s 1 teaspoon of red chilli powder (use as needed).
- You need 1 teaspoon of Garam masala.
- Prepare 1 teaspoon of coriander powder.
- You need as needed of Salt.
- It’s to taste of sugar.
- It’s 1/2 cup of water.
- You need 1/2-3/4 teaspoon of kasuri methi or fenugreek leaves.
- It’s 3-4 tablespoons of cream.
Malai Kofta instructions
Heat 1 tbsp oil/ghee in a pan. Add cardamoms, cloves, cashews and onions. Saute until onions turn transparent or golden. Next add tomatoes & saute until they turn soft and mushy. or You can also pour half cup water & boil all the ingredients until soft.Turn off the stove and cool completely. Blend this to a smooth puree..
To make malai kofta, boil potatoes until just done and not mushy. Crumble them and add to a mixing bowl along with crumbled paneer, corn flour, salt, and chopped coriander leaves.Also add raisins and cashews. Or you can stuff them in the koftas.Mix everything well and divide the dough to 8 equal parts. Roll them to balls.Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture. It has to rise without.
Heat a pan with oil. Add bay leaf cardamoms. Saute for a minute.Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.Quickly stir in chilli powder, garam masala, salt and sugar. Pour the onion tomato puree. Mix it well. Saute for 3 to 4 mins for the raw smell of chilli powder to go away. Cook covered until the mixture thickens for about 3 to 5 mins. Pour water to make a gravy. Cook covered until.
