Thursday 18 December 2014

Malai Kofta

Malai Kofta




















Ingredients
  • Potatoes - 1 kg(boil)
  • Paneer - 250 gms
  • Maida - 50gm
  • Coriander Leaves - 1 table spoon(chopped)
  • Rasins and cashew nuts - 4 table spoon (cut into small pieces)
  • Cashew nuts - 2 table spoon (paste)
  • Onion - 3 nos(grated)
  • Tomatoes - 2 nos (paste)
  • Ginger garlic paste - 2 table spoon
  • Malai or cream - 4 table spoon
  • Haldi power - 1/2 tea spoon
  • Cumin, coriander and red chilly power - 2 table spoon (fry)
  • Gram Masala power - 1 tea spoon
  • Sugar - 1 table spoon
  • salt to taste
Methods

For the koftas 


Refrigerate the boiled potatoes for 4 to 5 hours as this makes it easy to make koftas. Peel and mash the boiled potatoes, paneer and maida. The mix should not be too hard or to soft. Then add 1 table spoon fried cumin,coriander and red chilly power, salt to taste and chopped coriander leaves and mix well to make dough. Take the raisins and cashew nuts pieces and add 1/2 table spoon sugar mix well for the stuffing for the koftas. Heat oil in kadai. Shape like the balls from the dough you prepared and stuff the dry fruit mixer in the centre. Roll the koftas in dry maida before putting them in hot oil.

For the gravy

Fry the grated onion, ginger garlic paste and tomato paste. Mix the cashew nut paste with 3 table spoon warm milk and pour it into the paste. Add all dry masala into the paste and saute till the oil separates itself. Add a cup of water and boil till gravy is done. Add cream/malai, 1/2 table spoon sugar. Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot with chapattis.

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