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Delicious Malai Kofta Recipe
Now, you can make restaurant-style malai koftas at home by having a look at this recipe.
Malai kofta is one recipe that never goes out of fashion. It is invariably the most ordered vegetarian dish when you go to restaurants.
Fried balls of paneer and potatoes dunked in a creamy gravy is sure to tantalize your taste buds. Today, we bring to you the recipe of this all-time favourite dish. We have to admit that the recipe is quite lengthy and calls for attention to detail, but the end result will surely be worth it.
Follow the recipe and you will no longer have to visit restaurants when the craving for malai kofta hits you.
Recipe By: Boldsky Staff
Recipe Type: Main Course
Serves: 4 Serving
-
Paneer - 250 g
Medium-sized potatoes (cooked and peeled) - 2
Bread (with the crust cut off) - 2 slices
Garlic - 4 cloves
Raisins - 10
Corn flour - 2 tsp
Maida - 2 tsp
Jeera powder - ½ tsp
Cream - 3 cups
Salt to taste
Ghee - 1 tbsp
Onion - 2 medium sized
Ginger - ½ inch
Garlic - 4 cloves
Tomato - 6
Dry red chillies - 3
Green chillies - 2
Coriander powder - 2 tsp
Jeera powder - ½ tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Kasuri methi - 1 tsp
Cashew and chickpea paste - 4 cups
Sugar - 1 tsp
Cream - ½ cup
Slit green chillies
Ginger slices
Coriander leaves
-
- Grate the paneer and the cooked potatoes. Make sure that there are no large pieces.
- Mash the bread slices with your hands and add them to the grated paneer and potatoes.
- To this mixture, add chopped garlic, salt and jeera powder.
- Add maida and corn flour to this and prepare the dough that is similar to the gulab jamun dough in consistency.
- Pinch off two teaspoons of dough into your hands and roll it into a tight ball. Make sure that there are no cracks in it.
- Dip your finger in water and make a hole in the middle of the ball using your finger. Fill it with a little cream.
- Take some more dough and cover the hole. Now, roll it again into a smooth ball.
- Take a flat plate and add some corn flour to it. Roll the ball in the flour and keep it aside.
- Repeat this for the rest of the dough.
- Place it in the refrigerator for 10 to 15 minutes to rest.
- Procedure To Prepare The Gravy
- Take a kadhai and add 1 tablespoon of ghee.
- Add finely chopped ginger and garlic. Sauté till golden brown.
- Now, add dry red chillies.
- Add grated onions and fry them until they turn golden brown.
- Add coriander powder to this and fry for two minutes.
- Add a little water and let the masala cook.
- When done, add the cashew and chickpea paste. Fry till all the water is absorbed.
- Grind the tomatoes and add to the cooked paste.
- Also, add kasuri methi and sugar.
- Let it simmer for some time.
- Meanwhile, shallow fry the koftas in oil. Remember that the oil must be medium hot. The koftas need to be rolled in it till golden. Only fry two koftas at a time. if you try to fry more, they may stick together and may also burst into the oil.
- The gravy would have started releasing ghee by now. Add red chilli powder, turmeric powder and salt to it.
- Add a few coriander leaves and let it cook.
- Add water to get the desired consistency and let it simmer for five minutes.
- Add the cream to it and simmer again for a minute.
- Now, add the dry fruits and mix well.
- To serve, arrange the koftas on a serving plate.
- Pour the gravy on top.
- Garnish with slit chillies, ginger slices and coriander leaves.
- Sprinkle some jeera powder and cream on top.
- Serve hot with rotis or naan.
- 1.Malai Koftas are really soft and so you need to add them while serving.
- Serving Size - 1 cup
- Calories - 608 cal
- Fat - 3 g
- Protein - 19 g
- Carbohydrates - 133 g
- Sugar - 5 g
- Fibre - 17 g
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