Malai Kofta


Malai Kofta



20 mins
2-3 people
15 mins




Malai Kofta


Ingredients

       

FOR KOFTA

       

1 CUP GRATED PANEER

       

1/2 CUP MAWA

       

1 TBSP CORN FLOUR

       

2 TBSP FRESH BREAD CRUMBS

1 TBSP BOILED POTATO

       

SALT 1 TSP

       

CARDAMOM POWDER  1TSP

MACE POWDER    ½ TSP

       

FOR STUFFING

       
         

1 TSP CHOPPED GINGER

       

1 TSP CHOPPED GREEN CHILLIES

       

1 1/2TBSP PANEER CRUMBLED

       

1 TBSP FRIED CHOPPED CASHEWNUTS

       

1 TBSP  FRIED CHOPPED KISHMISH

       

1 TBSP BOILED POTATO MASH

       

SALT TO TASTE

       

CARDAMOM POWDER  1/2TSP

MACE POWDER  ¼  TSP

RED CHILLI POWDER ½ TSP

       
         

OIL FOR DEEP FRYING

   

 

         

FOR GRAVY

       

1 TBSP OIL

       

1 TBSP GHEE

       

3 GREEN CARDAMOM

       

2 BLACK CARDAMOM

       

3 CLOVES

       

1 BAYLEAF

       

1 CINNAMON

       

2 MEDIUM SLICED ONIONS FRIED BROWN AND MADE INTO A PASTE

       

2 TBSP GINGER GARLIC CHILLY PASTE

       

1/2 CUP FRIED SOAKED CASHEWNUTS

       

1 TSP KASHMIRI CHILLY POWDER

       

1 TSP TURMERIC POWDER

       

1 1/2 TSP CORIANDER POWDER

       

SALT TO TASTE

       

½ CUP TOMATO PUREE CANNED

       

1 TBSP CUP MAWA

       

2 TBSP CREAM

       

1/4 TSP ELAICHI JAVITRI POWDER

       

1 TSP KASOORI METHI

       

1 TSP GARAM.MASALA

       
         

FOR GARNISH

       

1 TBSP THICK MALAI

       
         

METHOD

       
         

FOR KOFTA

       

ON A CLEAN AND SANITIZED TABLE OR THALI GRATE PANEER AND USING YOUR PALM MASH TILL PANEER BECOMES FLUFFY

       

ADD FRESH BREAD CRUMBS AND BOILED POTATO MASH AND CONTINUE MIXING TILL IT BECOMES HOMOGENISED MIXTURE

       

MIX IN REST OF THE KOFTA INGREDIENTS AMD LEAVE IT ASIDE

FOR STUFFING

DEEP FRY THE CASHEWNUTS AND RAISINS

 

CHOP THEM UP WITH GINGER AND GREEN CHILLIES

     

ADD BOILED POTATO MASH AND PANEER AND MIX TOGETHER ALONG WITH SALT RED CHILLI POWDER , CARDAMOM AND MACE POWDER

     

STUFF THE MIXTURE IN PANEER MIXTURE AND SHAPE KOFTA INTO ROUND AND CYLINDERICAL SHAPES AND DEEP FRY ON MEDIUM TO HIGH HEAT TILL CRISP. PLEASE BE VERY GENTLE HERE.

     
     

FOR GRAVY

     

HEAT OIL AND GHEE IN A THICK BOTTOM PAN

       

ADD WHOLE GARAM MASALA AND ALLOW IT TO CRACKLE

       

ADD GINGER AND GARLIC PASTE AND COOK IT AFTER ADDING A LITTLE WATER

     

ADD KASHMIRI CHILLY POWDER, TURMERIC POWDER AND CORIANDER POWDER AND COOK FURTHER

ADD YOGHURT AND COOK TILL OIL COMES OUT.

ADD TOMATO PUREE AND COOK WELL

   

ADD BROWN ONION PASTE AND SALT AND COOK TILL TOMATOES ARE FULLY DISLOVED

 

ADD BROWN CASHEW PASTE AND COOK.FURTHER FOR  5 MIN

 

ADD KHOYA ANDGARAM MASALA POWDER COOK VERY WELL

STRAIN THE GRAVY AND BRING THE STARINED GRAVY BACK TO THE FLAME

   

ADJUST THE CONSISTENCY OF GRAVY WITH LITTLE HOT WATER, ADJUST THE SEASONING IF REQUIRED

ADD CREAM, BUTTER AND SIMMER THE GRAVY, ADD KASOORI METHI, AND ELAICHI JAVITRI POWDER

PLACE THE KOFTA IN THE GRAVY FOR ABOUT 2-3 MINUTES AND THEN START SERVING

 

PLACE HOT KOFTA IN A SERVING BOWL, TOP IT UP RICH GRAVY, GARNISH IT WITH THICK MALAI AND CRUMBLED KHOYA AND CORAINDER SPRIGS