Ingredients used in Malai Kofta:
- Oil – to fry.
- Cumin powder – 1 tablespoon.
- Ginger garlic paste – 1 tablespoons.
- Garam masala – 1 slice.
- Cream – 1/2 cup.
- Coriander powder – 1 tablespoon.
- Coriander leaves (chopped) – 1/4 bunch.
- Green chilli (chopped) – 3 numbers.
- Onion (chopped) – 2 numbers.
- Paneer (grated) – 1 cup.
- Red chilli powder – 1 tablespoon.
- Salt – to taste.
- Turmeric powder – 1 pinch.
- Shahi jeera – 1 teaspoon.
- Mix vegetable (grated) – 1 cup.
- Potato (grated boiled ) – 1 cup.
- Nuts – 20 grams.
- Tomato – 2 numbers.
Method:
- 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, add black 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.
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