Tuesday, 2 April 2019

MALAI KOFTA



Prep Time :30 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Grated paneer /cottage cheese    -  1 cup
Grated boiled potatoes      -  1 cup
All purpose flour / maida    -  2 tbsp
Salt   - to taste
For stuffing
Crushed cashew nuts  -   2 tbsp
Raisins   -   1 tbsp
Grated paneer   -  1 tbsp
For gravy
Chopped onion   -  1 medium size
Garlic cloves   -  4 - 5                                           
Ginger  -  1 inch stick                                                             
Red chilly powder  -  1tsp                                           
Kasmiri mirch powder   -   1 tsp                                                                                     
Coriander powder   -  1 tsp                                             
Turmeric powder  -  1/2 tsp
Black cardamom    -  1
Green cardamom   -  1
Cinnamon   -  1 inch stick
Black pepper   -   2 - 3
Mace   -  1 piece
Curd    -  2 tbsp
Milk    -  1/2 cup
Cream   - 2 tbsp
Tomato puree  -  1/2 cup
Salt   -  to taste
Oil     -  1 cup
Chopped coriander leaves   -  1 tsp

METHOD
Take a bowl add potatoes,grated cottage cheese ,all purpose flour and salt and mix well
Make a smooth dough.
Now make a stuffing.
In a bowl add crushed cashew nuts,raisins and 2 tbsp grated cottage cheese.
Now stuffing is ready.
Divide the dough into equal size balls.
Roll each balls between your palms.
Place 1/4 tsp stuffing in paneer balls and close the stuffing nicely.
Heat oil in a pan and deep fry the malai kofta in a medium flame.
Now we make gravy.
In a blender add chopped onion,garlic,ginger,black pepper,cloves,mace,cinnamon,black cardamom.green cardamom,red chilly powder,coriander powder,turmeric powder,kashmiri mirch and little water and blend it to make a fine paste.
In another pan heat the oil.
Add spices paste and saute till spices leave the oil.
Add 1/2 cup of milk and 2 tbsp cream and mix well.
Add tomato puree and curd and mix well.
Add 1/2 cup of water and cover it to make semi thick gravy.
Add malai kofta into a bowl and pour the hot gravy.
Garnish with coriander leaves and serve.























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