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Delicious Malai Kofta Recipe

Delicious Malai Kofta is a popular Indian Side Dish
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Preparation Time :
30 minutes
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For the koftas:
  • 100 gms - Paneer (crumbled or grated)
  • 5 potatoes, boiled
  • 1tsp baking powder
  • 1/2 tbsp - Maida or Corn flour
  • 1 tbsp - Red Chilli powder
  • 1 tbsp - cumin powder
  • 1tbsp - coriander powder
  • 1 tbsp - Garam Masala powder
  • 2 Green chilli chopped finely.
  • For the gravy (Blend all except fresh Cream and Tomato puree):
  • 200 gm - fresh Cream
  • 100 gms - Onions
  • 2 tbsp - Coconut grated
  • 5 Garlic
  • 1 Ginger
  • 3 tbsp - Tomato puree
  • Dried masala (roast and grind):
  • 3 Red Chilli
  • 1 Cinnamon
  • 2 tbsp - Coriander seeds
  • 4 Cloves
  • 1 tbsp - Cumin seed
  • 2 tbsp - poppy seed
  • 8 black pepper
  • Garnish
  • 1 tbsp - Cream
  • 2 tbsp - Coriander leaves finely chopped
  • How to Make Delicious Malai Kofta:

    1. Add red chilli powder, salt and baking powder to paneer.
    2. Mix properly and make small balls. Keep aside.
    3. Mash the boiled potatoes, and add to it salt, red chilli powder, cumin powder, coriander powder, garam masala powder, corn flour/maida, finely chopped green chilli.
    4. Make balls, flatten to cups, insert the paneer balls in it and seal it properly with the potato mixture.
    5. Keep it in the fridge for 30 minutes, then deep fry them.
    6. Once the koftas are fried, keep them aside.
    7. Heat oil/ghee in a pan. When hot, add gravy mixture - except for the fresh cream and tomato puree.
    8. Fry for some time and then add the tomato puree and the dried masala powder.
    9. When the oil starts leaving the sides, add 1 cup water and let it boil.
    10. Add the fresh cream. Once it thickens, add the koftas, cream and coriander leaves to the gravy. Serve with rotis or naans.



     

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