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Plain Malai Kofta Recipe

Plain Malai Kofta is a popular Indian Curries
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For gravy:
  • 125 gms - Cream
  • 75 gms - khoya or Paneer
  • 150 ml- Milk
  • 50 gms - Cashewnuts
  • 3 tsp - white pepper powder
  • 2.5 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
  • For 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
  • For garnish:
  • 1 tbsp - grated cheese or Paneer
  • 1 tbsp - chopped coriander
  • How to Make Plain Malai Kofta:

    1. For koftas:
    2. Boil the potatoes, peel and smash them.
    3. Mix together all the ingredients except raisins and cashews.
    4. Take a ping-pong ball sized dough in hand.
    5. Flatten the dough
    6. Place 2-3 cashews and raisins in the centre and shape into a ball.
    7. Repeat for remaining dough. Keep aside.
    8. For gravy:
    9. Roast the cinnamon, cardamom, nutmeg and cloves together.
    10. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
    11. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
    12. Add paste and fry further for 5-7 minutes stirring well.
    13. Add 2 cups water and simmer on low for 15 minutes.
    14. Warm the koftas either in the oven or on the tava.
    15. Optional:
    16. You can deep fry the koftas also.To serve place warm koftas in a casserole.
    17. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
    18. Garnish with grated cheese and chopped coriander.
    19. Serve hot with naan or parathas.




     

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