Friday, 24 April 2009

Malai kofta

For kofta:
Potato: 2 cups boiled and meshed
Paneer: 1 cup grated
Cashew nuts: 12 piece, diced into small pieces
Raisins: 5-6
Green chili: 4 finely chopped
Salt to taste
Garam masala : 1/2 tbs
Corn flour: enough to roll kofta
Oil: to fry

For gravy:
Tomato: 6 medium
Onion: 3 medium
Ginger garlic paste: 3tbs
Turmeric: 1/2 tbs
Red chili powder: 2 tbs
Cumin powder: 1tbs
Coriander powder: 1tbs
Garam masala: 1 tbs
Cream: 1/2 cup
Cashew nuts powder: 4 tbs, crush them into blender on plus mode such that oil doesn't come out.
Oil: 3 tbs
Black cumin seeds: 2 tbs
Almond flakes: 2-3 tbs

To make kofta:
Take grated paneer, green chilies, cashew nuts, raisins, salt to taste, garam masala in a plate and mix them well. Divide them into equal parts and make small balls out of it.

Add salt to meshed potato. Make small balls of the size of golf ball. Make small hole in the middle of Potato, add the paneer ball in it and role it fine in oval shape. Repeat for each potato ball and roll them on to corn flour. Koftas are ready to fry.
Note: extra corn flour can be added in meshed potato if binding is loose.

Heat some oil in frying pan to fry koftas. Once the oil is hot enough, gently add kofta and fry till dark golden brown.
Keep aside.

Note: The kofta are very soft and cooked. So keep them gently aside and when the gravy is ready add them and serve hot.

To make gravy:
Take large pot. Boil water and add whole tomatoes in water. Boil tomatoes till tomato skin starts cracking. Remove skin from tomatoes and crush them after they are cool off.

Boil onions for 4-5 minutes in boiled water. Crush them after they are cool off.

Heat 3 tbs oil in pan, add black cumin seeds. When they start to crackle add ginger garlic paste.
Saute for 1 minute. Add onion gravy and stir till golden brown. Add tomato gravy and stir till oil starts to separate from gravy. Add red chili powder, turmeric, cumin powder, coriander powder salt to taste. Mix for 2 minutes.

Add cream to gravy and let it boil once. Add cashew nut powder paste and mix for another boil.
Add almond flakes and mix well. Add garam masala and mix well.

Now add koftas and remove the pan from heat. Add very softly so that kofta doesn't break and gravy is covered on it. Cover the lid and leave it for 5 minutes.

No comments:

Post a Comment

Please leave me some comments, your feedback is much appreciated and anticipated.