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Shahi Malai Kofta मलाई कोफ्ता की शाही रेसिपी
Food knows no boundaries. There are only cuisines that keep changing from region to region, each one a new topic of discovery. Do try this rich preparation and let me know how you like it.
30-35 minutes
2
Ingredients
Process
- In a large bowl, add crumble paneer, potato and mashed it properly.
- Add desiccated coconut, salt to taste, cardamom powder, black pepper powder mix everything well and make a smooth mixture.
- Divide mixture into 6-8 equal portions. Give each portion the shape of a ball.
- Take one ball and press a little between your palm and flatten it like a pattie.
- Stuff the fulling in the center and wrap them in from all the sides and give a round shape ball.
- Prepare the remaining kofta as well.
- Heat oil in a Onces it’s hot, slide 3-4 balls and deep fry on medium hot oil.
- Fry until light golden in color and crisp from all the sides.
- Drain on absorbent paper and set aside for further use.
For Stuffing
- In a bowl, add raisins, cashewnut, almonds, green chilli, ginger, coriander leaves, prepared paneer & potato mixture, salt to taste, degi red chilli powder, roasted cumin powder, lemon juice, mix everything well and keep aside for further use.
For Cashew Nut Mixture
- In a bowl, add cashew nut paste, ginger garlic paste, oil and mix it well.
- Keep it aside for further use.
For Gravy
- Heat ghee in a kadai, add cumin seeds, fennel seeds, cloves, and green cardamom.
- Add onion and saute on medium flame until light golden in colour and soft in texture.
- Add prepared cashew nut mixture and keep sauting on medium flame.
- Add curd, turmeric powder, coriander powder, degi red chilli powder and saute it well.
- Add fresh tomato puree and cook on medium flame until oil starts to separate.
- Add salt to taste, little water and cook for 5-7 minutes.
- Add koftas and mix gently. Cook on simmer for 1 minute.
- Transfer in a serving bowl. Garnish with curd and coriander sprig.
- Serve hot.
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