Sunday, April 19, 2009

Malai Kofta


Ingredients For The Kofta:
1/2 kg - potatoes
2 tbsp - grated paneer
4 to 5 - cashewnuts chopped
1 tsp - raisins
2 - finely chopped green chillies
2 tsp - finely chopped coriander leaves
2 to 3 tbsp - cornflour
2 tbsp - breadcrumbs
2 tbsp - thick malai
Salt To Taste
Oil for frying the koftas

Ingredients For The Gravy:
2 medium - onion. long and thinely sliced
4 large - tomatoes
3 flakes - garlic
1 inch - ginger
1 tsp - red chilli powder
1/2 tsp - garam masala powder
1/2 tsp - dhania(corainder) powder
1/4 tsp - turmeric (haldi) powder
1 tsp - kasuri methi
1 cup - malai whipped
1 cup - milk
1 cup - water
3 tsp - fresh coriander leaves
3 tbsp - oil
Salt to taste

Instructions For The Koftas:
1. Boil the potatoes till tender. Peel, mash and add paneer, cornflour, breadcrumbs and salt to it and mix it well. Make a dough and keep aside.
2. Take a bowl and put thick malai, cashews, raisins, green chillies and coriander leaves in it. Mix it lightly.
3. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
4. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

Instructions For The Gravy:
1. Heat the oil in a kadai and fry onions till they turn brown. Now take them out.
2. Blend tomatoes, garlic, ginger and the fried onions.
3. Put this paste in kadai again and cook it for 5 mins.
4. Now add red chilli powder, haldi and salt to it.
5. Cook the paste till it gets seperated from oil.
6. Add malai and mix it well for 1 min. Now pour milk into it and little watter.
7. When the gravy comes to a boil add garam masala, dhaniya powder and kasuri methi to it.
8. Place the koftas in a dish and pour gravy on it and garnish it with fresh chopped coriander leaves.
Serve it hot with roti or parantha.

Note:
In this malai kofta receipe , the koftas should be put in gravy just before eating or else they will turn soggy.

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