Recipe : Malai Kofta
Ingredients
Gravy:
- 125 gms. cream
- 75 gms. khoya or paneer
- 150 ml. milk
- 50 gms. cashewnuts
- 3 tsp. white pepper powder.
- 2 1/2 tsp. sugar
- 2 tsp. grated ginger
- 1/4 tsp. nutmeg powder
- 1/2 tsp. turmeric powder
- 1 tsp. garlic crushed
- 1" cinnamon
- 6 cloves
- 6 cardamoms
- salt to taste
- 3 tbsp. ghee
Kofta:
- 50 gms. khoya
- 50 gms. paneer
- 5 medium potatoes
- 20 gms. cashewnuts
- 20 gms. raisins
- 4-5 green chillies chopped fine
- 1/2 tsp. ginger grated
- 1 tsp. coriander chopped
- 1/2 tsp. cumin seeds
- salt to taste
Garnish:
- 1 tbsp. grated cheese or paneer
- 1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time:
45 minutes
Makes for:
10 koftas with gravy.
Shelf life:
Best fresh
Author :
Unknown, Someone on the NET