Delicious Malai Kofta

Recipe by
Total Time:
1.25 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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

  • Add red chilli powder, salt and baking powder to paneer.
  • Mix properly and make small balls. Keep aside.
  • 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.
  • Make balls, flatten to cups, insert the paneer balls in it and seal it properly with the potato mixture.
  • Keep it in the fridge for 30 minutes, then deep fry them.
  • Once the koftas are fried, keep them aside.
  • Heat oil/ghee in a pan. When hot, add gravy mixture - except for the fresh cream and tomato puree.
  • Fry for some time and then add the tomato puree and the dried masala powder.
  • When the oil starts leaving the sides, add 1 cup water and let it boil.
  • 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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