Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Malai kofta

Malai kofta

Name: How to cook Malai kofta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Sangita Kalra

Malai kofta

Some recipes are meant for special occasions.The ultimate indulgence in paneer in any form!This dish has a silky smooth golden red sauce with nutty flavour . It has rich dumplings worthy for a feast. A pure bliss for all vegetarians with subtle aromatic flavour. #boxweek14 #sangitakalra

Ingredient

Food ration :

6 servings

Cooking time :

40 mins

200 gms

Cottage cheese/Paneer

200 gms

Boiled potatoes

3 tbsp

Cornflour

1 tbsp

Chopped green coriander

to taste

Salt and black pepper.

1/2tsp

Chaat masala

as required

Oil to fry

Onions grinded big

2 tsp

Ginger garlic paste

2 cups

Tomato puree

2 tbsp

Cashew paste

as per taste

Salt,red chilli powder

1 tsp

Coriander powder

1 tsp

Garam masala

1/2 tsp

Turmeric powder

Pinch

kewra essence or saffron water

2 tbsp

Fresh cream

as required

Green coriander chopped for garnish

2 tbsp

Oil or desi ghee

As needed

Kasoori methi crushed a bit

1/4 TSP

Honey / sugar (optional)

Cooking instructions

* Step 1

Grate the potatoes and paneer together add in salt, pepper chaat masala, coriander leaves,and cornflour, mash all together such that no lumps are formed.Grease hands and make crack free lemon size balls.

* Step 2

Now if you want to make it more lavish,you can stuff each ball with finely chopped cashews, grated ginger and chopped raisens.I avoided doing this step. Fry each on medium to low heat till golden.Do not fry on high flame else the outer cover will get golden and the inner will not get cooked properly.Keep all the balls on a kitchen paper and make the gravy.

* Step 3

Soak cashews in some warm milk for ten mins to make a smooth paste. Now in a vessel, heat oil, add the onions and saute till they get transparent and turn light pink. Add ginger garlic paste,cook for few minutes, add in the tomato puree and cook till little ghee or oil oozzes out.Add in the dry masalas like red chilli powder, turmeric, coriander powder, garam masala. Add little water to make a thick consistency like gravy.

* Step 4

Add in cashew paste and cream,cook for some more time. Now add in crushed kasoori methi. Check the seasoning,now if you want it to be a bit sweet you can add in a few drops of honey or 1/4 TSP sugar. Cook till it dissolves.

* Step 5

Now at the time of serving, heat the koftas in micro for 30 seconds place them in the serving dish and pour the hot gravy on top of them. Garnish with little cream and chopped fresh coriander leaves and serve with your favourite bread.

* Step 6

Notes These koftas are very delicate so putting them directly in the cooking vessel in which gravy is cooked,might break them so to avoid that,this method is used and pouring the gravy at the time of serving is important as the koftas soak the gravy and might get dried up so by pouring it at last moment prevents them from getting dried. Malai koftas' gravy is generally of thick consistency and not watery.. it is just like we have for shahi paneer !!

Note: if there is a photo you can click to enlarge it