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Malai Kofta
Ingredient
- 20 grams cashew/pista or almonds
- 2 piece chopped chilli
- 1/4 bunch coriander chopped
- 2 tbsp coriander pdr
- 1/2 cup cream
- 1 tbsp cumin pdr
- 1 slice garam masala
- 1 tbsp ginger garlic paste
- 1 cup grated boiled potato
- 1 cup grated mix vegetable
- 2 tbsp oil
- 2 number onion
- 1 cup paneer grated
- 1 tsp red chilli pdr
- 1 tsp sahi jeera
- 1 to taste salt
- 2 number tomato
- 1 pinch turmeric
Directions
- Mash the potatoes, mixed vegetables, paneer and mix together.
- Add the spices to this mash and mix well.
- The resulting dough should be firm.
- If not add some bread crumbs ( only if you mess up} Season with salt.
- Make this dough into balls and put 1/2 a tsp of the nuts and mix in the center of each ball. Roll into perfect rounds. Coat it with some cornflour or allpurpose flour
- Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour. · Drain on paper towels and keep aside.
- For the gravy, first heat the 2 tbsps of oil in a deep pan and fry the onions till light brown.
- Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.
- Heat oil add black cumin· Put this paste back into the pan and fry till the oil begins to separate from the masala. .
- Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
- Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
- Add cream , If you don’t have cream add little milk and mix fast with out curdling and add finely grated paneer that will gice good creamy texture
- Gently add the kofas to this sauce/gravy and stop cooking .
- Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.
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