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Navratri Malai Kofta

Recipe by
Total Time:
1.5 hours
Serves:5
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • For koftas:
  • 1 litre - Milk
  • 1 or 2 tbsp - Curd or Lemon juice
  • 3-4 tbsp - sunag ka atta or singarae ka atta
  • Oil for deep frying
  • Salt to taste
  • For stuffing:
  • 4 tbsp - khoya or Milk powder
  • 1 - Green chilli
  • Few sprigs - coriander
  • Few pieces of Cashewnuts
  • Black pepper to taste
  • Salt to taste
  • For gravy:
  • 5-6 - Tomatoes (paste)
  • 1 inch - Ginger
  • 1 - Green chilli
  • 1/2 cup - khoya or Milk powder
  • 3 - 4 tbsp - Curd
  • 1/2 tsp - Turmeric powder
  • 1/4 tsp - chilli powder
  • 1/2 tsp - Garam Masala
  • 1 tbsp - oil
  • Salt to taste

How to Make

  • Boil milk and add curd or lime juice. Let the milk curdle. Sieve the paneer and keep aside the leftover liquid.
  • Let the paneer dry.
  • For stuffing:
  • Mix all the ingredients.
  • If using milk powder, add milk or water to make it a dough or khoya.
  • When the paneer is completely dry, add the suang (sama) or singarae ka atta. Add salt and mash it properly till it turns smooth.
  • Make small balls of the dough, add the stuffing into it and make a smooth ball. Make sure the stuffing is completely covered with the dough and deep fry them in oil.
  • The leftover stuffing mix can be used for making gravy.
  • For gravy:
  • Puree the tomatoes, ginger and green chilli.
  • In a pan, heat some oil, add the pureed tomatoes, salt, turmeric powder, garam masala powder and green chilli powder.
  • Let it saute till the tomatoes leave oil.
  • Add the leftover liquid from the paneer (the quantity required for the gravy), the leftover stuffing and curd.
  • Cook it on low flame for 10 mins.
  • Add the koftas to the gravy just before serving.