Malai Kofta

INGREDIENTS 

1x2x3x

for kofta:

  • ▢3 potato / aloo (boiled & mashed)
  • ▢¾ cup paneer cotage / 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 chili 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

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 color 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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