Malai Kofta

Malai Kofta is a famous North Indian Gravy. “Malai” refers to Cream and “Kofta” refers to the deep fried Paneer Vegetables dumplings. It is a delicious and a toothsome Side dish for Roti, Rice, Paratha, Phulka and Chapatti. This delectable food is prepared with Boiled Potatoes, Grated Paneer, Onions, Tomatoes, Mixed dry fruits, Nuts, Fresh cream and Spices.

malai-kofta-min

Cooking time: 25 minutes

Serves: 4-5

Yields: 7- 8 Kofta balls

Ingredients

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

  • Paneer – 150 grams
  • Boiled Whole Potatoes – 2
  • Green Chilli – 1 (chopped)
  • Garlic cloves – 10 (finely chopped)
  • Ginger – an inch piece (finely chopped)
  • Almond – 7
  • Cashew -7
  • Medium sized Onion – 2 (finely chopped)
  • Medium sized Tomato – 2 (finely chopped)
  • Maida flour– 2 spoons and little required for dusting
  • Fresh Cream – 50 gram
  • Cooking Oil – for deep frying and 2 tsp for roasting
  • Butter- 1 spoon
  • Chopped mixed Dry Fruits – 5 tsp
  • Dry Fenugreek leaves or Kasuri Methi – ½ coffee spoon
  • Coriander powder – ½ tsp
  • Cumin powder – ½ tsp
  • Turmeric powder –½ tsp
  • Red Chilli powder – (¾-1) tsp
  • Garam Masala powder –¾ tsp
  • Salt – required

Method

  1. Grate the Paneer and boiled Potatoes. Mix it well in a bowl.
  2. Add the required Salt, Red chilli powder ((½-¾) tsp, Garam Masala powder (½ tsp) and Maida flour to it and mix it well. Knead it into dough.
  3. Partition the dough equally and make balls with it. If the dough is very soft and unable to make balls, add Maida flour (1 spoon) to it and mix it well. Cover the dough for 5 minutes.
  4. Press each ball with the thumb to make it bowl shaped.
  5. Stuff the centre of each bowl shaped with the chopped mixed Dry Fruits and roll it into the ball again.
  6. Dust each ball with little Maida flour and deep fry the balls until it turn golden brown on both sides, in the Cooking Oil at low-medium flame. Kofta balls are ready.
  7. Roast the Almonds and Cashews with the Butter until the Cashews turn slightly brown, in a heavy bottomed Kadai at medium flame.
  8. Add the chopped Ginger, Garlic cloves, Green Chillies and Onions to it. Saute the mixture for a minute and cook it until the Onions become pink and transparent.
  9. Later, add the chopped Tomatoes to it and sauté until it become juicy. Switch off the flame. Cool the mixture for 5 minutes.
  10. Grind the mixture to a thick smooth paste without adding water. Masala paste is ready.
  11. Dry roast the Kasuri Methi for few seconds in a pan, at low flame. Switch off the flame.
  12. Roast the Turmeric powder, Red chilli powder (¼ tsp), Coriander powder and Cumin powder with the Cooking Oil (2 tsp) for a minute, in a Kadai at medium flame.
  13. Add the prepared Masala paste to it and Stir it for 3 minutes.
  14. Add the Water ((½-¾) cup,(1 cup= 450 ml)) to it and mix it well. If the Masala paste is still thick, add more water to it and stir well.
  15. Add the required Salt to it and mix well. Cook the mixture for 3 minutes at low- medium flame.
  16. Add the Fresh Cream to it and mix well .Then, add the Garam Masala (¼ tsp) and roasted Kasuri Methi (powder the roasted Kasuri Methi with hands) to it and mix it well.  stir it for a minute and switch off the flame. Gravy is ready and cool it for 2 minutes.
  17. Add the prepared Kofta balls to the gravy and mix it well. Serve hot.

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