- Mash the potatoes, mixed vegetables, paneer, and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up) Season with salt. Make this dough into balls and put 1/2 a tsp of the nuts and mix in the centre of each ball. Roll into perfect rounds. Coat it with some cornflour or all-purpose flour. Heat the oil and deep fry the koftas on a medium flame till pale golden colour. Drain on paper towels and keep aside. For the gravy: first, heat the 2 tbsp of oil in a deep pan and fry the onions until light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders. Heat oil in a pan, addblack cumin. Put this paste back into the pan and fry till the oil begins to separate from the masala. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt. Bring the sauce/gravy to a boil and then reduce the fire to a simmer. Add cream, If you don't have cream add little milk and mix fast without curdling and add finely grated paneer that will give good creamy texture. Gently add the koftas to this sauce/gravy and stop cooking. Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.
Malai kofta
#myrecipe
By Chandana Guptha
Jan, 10th
580
Servings
2 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Oil
- Cumin
- Ginger garlic paste
- Garam masala
- Fresh cream
- Coriander powder
- Coriander
- Green chillies
- Onions
- Paneer
- Red chilli powder
- Salt
- Turmeric powder
- Caraway seeds
- Grated vegetables
- Potato
- Tomato
- Nuts
