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Main Course

MALAI KOFTA

Ingredients:

  •  200 gms Boiled potatoes
  • 200 gms Paneer
  • 1 cup bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp garam masala
  •  5-7  Cashewnut
  • 10 – 15 raisins (kishmish)10676264_303468299852856_2632117876274155103_n
  • 2 tbsp cornflour
  • Oil for frying
  • For the gravy:
  • 2 tbspoil
  • 3 green cardamoms (choti elaichi)
  • 1 green chilly
  • 1/2 cup grated onion
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1/2 tsp red chilly powder
  • 1 tsp jeera powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 5 medium tomatoes
  • 2 pinch sugar
  • 10 cashewnuts
  • 1/2 cup milk
  • 2 -3 tblsp cream
  • 1/2 tsp garam masala
  • Coriander leaves for garnish
  • Green chillies for garnish

How to make malai kofta:

To make koftas : Grate the paneer and

potatoes and add the bread crumbs, salt

and garam masala to it. Mix well and

knead a soft dough of the mixture.

Divide this mixture into 6 equal

parts. And then take a single ball

and make it into a flat roti on your

palm. Place 2 -3 raisins in the

centre and then roll it in the  shape of

kofta.

Coat the kofta with the cornflour and

keep aside.

Repeat the same process for all the

remaining balls.

Heat oil in a kadai and fry the koftas

with a light hand. when light golden

brown take them out. Do not over

cook otherwise the paneer will get

hard.

To Make the Gravy: Blanch the

tomatoes, peel the skin and puree

them. Keep aside. Also soak the

cashewnuts for 2 hrs and then grind

it into fine paste.

Heat 2 tblsp oil in a kadai and add

green cardamoms. Do open the

cardamoms before you put in the

oil. Then add 1 length wise slit

green chilly. Now add grated onion.

Fry till light golden then add ginger

and garlic. Fry for another minute.

Now add red chilly powder, coriander

powder, jeera powder and salt. Put

1/2 cup of water so that the masala

mixes well.

Add tomato puree and sugar. Let

them simmer on medium flame for 8

– 10 mins or till oil separates.

Now add the cashewnut paste little

by little stirring all the while. Keep

the flame low.

Add 1/4 to 1/2 cup water and milk

simmer for a minute. Mix

well and cook for another minute.

Now add 2 -3 tblsp cream and garam

masala. Mix well

To serve in a platter place the koftas

and then pour the gravy on top of

  1. Garnish with finely chopped

green coriander and lengthwise slit

green chillies. Malai kofta is

ready to be served.

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