Easy Malai Kofta
Easy Malai Kofta
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1 cup - firm paneer
1 tbsp - malai
2 raw bananas peeled, boiled and mashed
10-12 raisins, soaked in cold water for 10 minutes
1 tsp - charoli seeds
2 tbsp - plain flour
1 green chilli very finely chopped
1/2 tsp - ginger powder
1/4 tsp - salt
oil to deep fry
1/2 cup - firm paneer
1/2 cup - thick cream or Malai
1/4 cup - fresh thick curd, beaten
1 tbsp - butter
1/2 cup - tomato puree
1/2 cup - cabbage finely shred
1/2 cup - milk
1 tbsp - oil
1 tbsp - plain flour
1 tsp - charoli
1 stick cinnamon
2-3 whole peppercorns
3 finely crushed dry red chillies
1/5 tsp - garam masala powder
salt to taste
1/2 tsp - sugar
1 bay leaf, broken into four pieces
1/4 cup - finely chopped cabbage
1/4 cup - grated paneer or cheese
4-5 fresh rose petals (optional)
How to Make Easy Malai Kofta
Squeeze out water from raisins.
Mix raisins, cashews, charoli seeds, and malai in a small bowl.
Mix and mash together bananas, ginger, chilli, salt, flour and paneer.
Make ping pong-sized balls with mashed mixture.
Make a thumb like depression in centre, place a little dry fruit mixture inside.
Reshape ball to cover filling from all sides.
Chill them in fridge for 10-15 minutes.
Deep fry to crisp golden just before using.
Grind together paneer and curd. Keep aside.
Dry roast plain flour till very lightly fragrant and pinkish.
Take off fire, keep aside.
Heat oil add dry spices, add cabbage, stir fry till limp. Add tomato puree, dry masalas, salt, sugar, bring to a boil.
Add curd-paneer paste, stir till boil resumes.
Simmer, add roasted flour (dissolve in 1/4 cup water)
Add malai, stir till whiteness dissolves.
Simmer till gravy is thick and bubbly 15 minutes before serving.
Add koftas to boiling gravy.
Pour into serving dish, garnish with grated paneer and rose petals.
Serve hot with roti, naan, kulchas or even bread.
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