Malai Kofta

30 minutes
Prep: 10 minutes + boiling time | Cook: 20 minutes | Servings: 4

Ingredients

1 Medium Potato, boiled & grated/आलू

150 gms Paneer, grated/पनीर

50 gms Mawa/मावा

Salt to taste/नमक स्वाद अनुसार

½ tsp Black Pepper Powder/काली मिर्च पाउडर

½ inch-Ginger, grated/अदरक

A pinch of Baking Soda/इक चुटकी बेकिंग सोडा

1 tbsp Corn Flour /कॉर्न फ्लौर

Oil for deep frying/तेल

 Kofta Filling

¼ cup Dry fruits, chopped/ सूखे मेवे

Salt to taste/ नमक स्वाद अनुसार

½ tbsp fresh coriander, chopped /  दनिया

½ tsp Cardamom Powder/इलायची पाउडर

 For Gravy

2 tbsp Ghee/घी

2 tbsp Oil/तेल

2 Bay leaf/तेज पत्ता

3-4  Cardamom pods/इलायची

6-8 Black Peppercorns/काली मिर्च

½ tbsp Cumin Seeds/ज़ीरा

2 medium Onions, sliced/प्याज़

1 tbsp Coriander Powder/धनिया पाउडर

1 tbsp Red Chilli Powder/लाल मिर्च पाउडर

½  tsp Turmeric Powder/हल्दी पाउडर

1 inch-Ginger, coarsely grounded/अदरक

3-4 Garlic Cloves, coarsely grounded/लहसुन

2 medium Tomatoes, chopped/टमाटर

½ cup Cashew nuts/काजू

1 tbsp Ghee/घी

1 tsp Red Chilli Powder/लाल मिर्च पाउडर

 Method

For the Koftas

  • In a mixing bowl, grate potatoes, paneer and mawa.
  • Add salt, black pepper, baking soda and grated ginger.
  • Now add refined flour for binding.
  • For the filling, in a mixing bowl, add dry fruits, cardamom powder and very little kofta mixture for binding.
  • Now take the kofta mixture and prick a hole for the filling. Fill in the dry fruits mixture and make a small lemon sized balls.
  • Deep fry the koftas and cook on low flame till golden brown in colour.
  • Drain the koftas in an absorbent paper. Keep aside for further use.

 For the Gravy

  • In a kadhai, add ghee and oil.
  • Then add bay leaf, black peppercorns, cardamom pods and cumin seeds. Coom tiill cumin seeds start to splutter.
  • Now add onion and cook till translucent.
  • Then add coriander powder, red chilli powder, turmeric powder and ginger garlic, mix well.
  • Add tomatoes and cook till soft. Add cashew nuts and mix well.
  • Once everything’s cooked through, turn off the flame and let the mixture cool down.
  • Once cold, grind the mixture into a fine paste.
  • Strain the tomato puree through a strainer.
  • Take a kadhai, add ghee and oil.
  • Once hot, add red chilli powder, kasuri methi and tomato puree, mix well.
  • Cook the puree until raw smell goes off.
  • Serve the koftas in a plate and then pour tomato puree on top.
  • Garnish with fresh cream.
  • Serve hot with roti.

 

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