Malai Kofta Recipe

MALAI KOFTA RECIPE

Ingredients:

Gravy:

• 125 gms. cream
• 75 gms. khoya or paneer
• 150 ml. milk
• 50 gms. cashewnuts
• 3 tsp. white pepper powder.
• 2 1/2 tsp. sugar
• 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed
• 1" cinnamon 6 cloves
• 6 cardamoms salt to taste 3 tbsp. ghee

Kofta:

• 50 gms. khoya
• 50 gms. paneer
• 5 medium potatoes
• 20 gms. cashewnuts
• 20 gms. raisins
• 4-5 green chillies chopped fine 1/2 tsp. ginger grated
• 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste

Garnish:

1 tbsp. grated cheese or paneer

1 tbsp. chopped coriander

Method: HOW TO MAKE MALAI KOFTA

1. Koftas
2. Boil the potatoes, peel and smash them.
3. Mix together all the ingredients except raisins and cashews.
4. Take a ping-pong ball sized dough in hand.
5. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
6. Repeat for remaining dough. Keep aside.

Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
3. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava. Optional: You can deep fry the koftas also.
4. To serve place warm koftas in a casserole.
5. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander.
6. Serve hot with naan or parathas.

Making time: 45 minutes.

Makes: 10 koftas with gravy.

Shelf life: Best fresh.

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Ditulis Fergusooo — Senin, 06 Februari 2017 — Add Comment — Asian, Indian, Malai Kofta