Malai Kofta

 

Malai Kofta

Chef	:	Deepinder Kaur
Recipe Servings	:	2
Recipe Cook Time	:	1 hour 30 minutes
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Small, round and crispy koftas with a gorgeous dry fruit filling are soaked in a flavourful gravy to give you the perfect meal.

Ingredients

• 4 big potatoes, boiled
  
  250 gm paneer  (cottage cheese)
  
  50 gm maida
  
  1 Tbsp coriander leaves, chopped
  
  3 onions
  
  1 Tbsp ginger garlic paste
  
  2 tomatoes
  
  200 ml malai or cream
  
  2 Tbsp raisins and cashew nuts
  
  50 gms cashew nuts paste
  
  1/2 tsp haldi (turmeric)
  
  1/2 tsp red chilli powder 
  
  1/2 tsp kitchen kingmasala
  
  1 Tbsp kasturi methi  (dry Fenugreek)
  
  Salt to Taste
  
  1Tbsp sugar
  

Method

For the koftas:

Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.

Mash the boiled potatoes, paneer, maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.

Cut the raisins and cashew nuts into very small pieces and add 1/2 tsp of sugar to the mix.

Heat up the oil for deep frying.

Roll out the balls from the dough you prepared and stuff the dry fruit mix in the centre.

Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.

For the gravy:

Fry some onion, ginger garlic paste and tomato paste.

Mix the cashew nut paste with 2 Tbsp of warm milk and pour it into the paste.

Except kasturi methi, add all the dry masala into the paste and saute till the oil separates itself.

Add  and a half cup of water and simmer the gravy till it's done.

Add cream/malai, 1 Tbsp of sugar and kasturi methi.

Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot withchapatis. 

Key Ingredients: potatoes, cottage cheese, Flour,coriander leaves, onion, ginger, garlic, tomato, cream,raisins, cashew nuts, turmeric, salt, sugar, red chilli, dried fenugreek leaves