Written recipe for Malai kofta
Prep time: 25 mins
Cooking time: 30 mins
Serves: 4
For making onion tomato puree
Ingredients:
• Ghee 1 tbsp
• Onions 3-4 medium size (sliced)
• Garlic cloves 8-10 nos.
• Ginger 1 inch
• Green chillies 1-2 nos.
• Tomatoes 2 medium size (roughly chopped)
• Cashew nuts 8-10 nos.
• Water 200 ml
Methods:
• Set a deep pan or a wok on medium flame, add ghee and onions, cook the onions until its golden brown.
• Add garlic cloves, ginger and green chillies, and sauté for a minute.
• Add tomatoes, cashew nuts and cook for 2-3 minutes.
• Add water, cover and cook for 4-5 minutes, switch off the flame and cool down to room temperature, transfer it to a grinding jar and grind to fine puree, strain and keep aside for later use.
For making kofta balls
Ingredients:
• Boiled potatoes 4-5 medium size
• Paneer ½ cup (grated)
• Corn starch 2 tbsp
• Salt to taste
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Anardana powder 1 tbsp
• Garam masala ½ tsp
• Refined flour (maida) for coating
• Oil for frying
Methods:
• Grate the boiled potatoes and add them in the mixing bowl, further add paneer, corn starch, salt and powdered spices, mix and combine well.
• Take a spoonful of mixture and shape into small roundels, coat it with dry refined flour and dust ff excess flour.
• Set a pan filled with oil on medium heat, deep fry these balls until golden brown in colour, remove it on ab absorbent paper and keep aside for later use.
For making the final gravy
Ingredients:
• Ghee 1 tbsp
• Turmeric powder 1/4th tsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Strained tomato onion puree
• Fresh cream ½ cup
• Kasuri methi 1 tsp
• Garam masala ½ tsp
• Kofta balls
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add ghee, turmeric powder, red chilli powder and coriander powder, add the strained tomato onion pure, add salt, stir and cook well for 4-5 minutes.
• Add fresh cream, kasuri methi and garam masala, stir and cook for another 2-3 minutes, add the fried kofta balls and stir gently without damaging the delicate kofta balls.
• Continue to cook further for 2-3 minutes and add freshly chopped coriander leaves.
• Your malai kofta is ready to be served, serve hot with laccha paratha or any Indian roti of your choice.
Join us on:
Facebook –
Instagram –
Twitter –
Follow Chef Sanjyot Keer Here:
Facebook –
Instagram –
Twitter –
