.jpg)
Why recepie famous for?
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
Ingredients
1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled , peeled and mashed potatoes
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
3 tbsp cornflour
salt to taste
oil for deep-frying
For The Gravy For Malai Kofta
2 cups fresh tomato pulp
1 cup roughly chopped onions
2 tbsp cashew nuts (kaju)
2 tbsp butter
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
salt to taste
2 tbsp fresh cream
For The Malai Kofta Garnish
1 tbsp fresh cream
Instructions
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 8 equal portions and roll each portion into a cylindrical shape.
Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.
For the gravy for malai kofta
Combine the onions and cashewnuts in a mixer and blend till smooth. Keep aside.
Heat the butter in a deep non-stick pan, add the onion-cashewnut paste, garlic paste, ginger paste and green chilli paste and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the tomato pulp, sugar, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Switch off the flame and add the fresh cream and mix well.
How to proceed to make malai kofta
Just before serving, arrange the koftas in a serving dish and pour the hot gravy over them.
Serve immediately garnished with fresh cream.
leave comments