Malai Kofta

 GREDIENTS-
For Malai kofta-


Ingredients:
For The Kofta:
Paneer-100 gm (i used home made paneer)
Potato-2
Corn Flour-1 tsp (I used 1.5 bread slice, soak it in water, squeeze and use instead of corn flour)
Cashew,chopped-2 tsp
Raisins,chopped-2 tsp
Corn starch- 2.5 tbsp
Cardamom powder-1/4 tsp
Green chilies-1 tsp
Saffron -1/4 tsp
Garam masala-1/2 tsp
Chili powder-1/2 tsp
Fresh coriander,chopped-2 tsp
Pepper powder-1/4 tsp
Salt- to taste

Oil-To Fry

For gravy-

    Tomatoes-5
    Cashew nuts-1/4 cup
    Fresh cream-1/2 cup
    Green chilies-2
    Ginger- 1inch
    Sugar-1 tsp
    Chili powder-1.5 tsp
    Turmeric powder-1/2 tsp
    Salt- to taste
    Kasoori methi -1 tsp
    Fenugreek seed-pinch of
    Cardamom powder-1/3 tsp
    Clove powder - a pinch
    Bay leaves-2
    Cinnamon  -1/2 inch
    Garam masala-3/4 tsp
    Fresh coriander-2 tsp

Procedure:
For Koftas:
For making mixture:
In a big bowl mash together 3 boiled potatoes,1/2 cup paneer,salt,chili powder,corn flour/bread, chopped fresh coriander and garam masala,mix wel .
For making the filling:
In a separate bowl, take 1/2 cup paneer(mash and make it smooth),chopped cashew pieces,chopped raisins, saffron(soaked in 1/2 tsp of warm milk),cardamom powder,pepper powder and pinch of salt and mix well.-filling
Take a small portion from the mixture and flatten it and then stuff it with a small ball made with the filling and then roll and make round balls from it.
Alternately you can mix everything together and form balls.
Roll the balls in dry corn flour/rice flour and then dust off the extra corn flour. Heat oil in a deep pan and deep fry the koftas till golden in colour. Drain on a tissue paper and keep aside.

For gravy:
Boil  the tomatoes and then grind with 2 green chilies and ginger. Soak cashew nuts in warm water for 15 minutes and then drain the water and grind cashews to make a smooth paste. Heat 2 tbsp oil+1tbsp of butter in a pan and add bay leaves,cinnamon and a pinch of fenugreek seeds and fry for few seconds .Now add tomato puree and cook for approx 2-3 minutes, partially cover the pan with a lid to avoid splattering. Then add turmeric,chili powder,cardamom powder,clove powder(or 2 cloves) and cashew paste. Mix well and saute till the oil start seperating from the sides of the pan.
Now add approx 1.5  to 2 cups of water and let it simmer till it thickens,will take approx 10 minutes.
Add sugar,cream, garam masala and crushed kasoori methi.
Simmer  for a minute and then add chopped fresh coriander and 1 tsp butter
Just before serving arrange the hot koftas in the serving dish and pour the hot gravy over them.

 

Sending this to:

dishes recipe hosted by Full scoops and Priya’s versatile recipes 

, Walk through memory lane event by Sapana and Gayathri