MALAI KOFTA

Hi all🙋🏻,


After a long, long, long and long time.. Am here😀.

Don’t think I was not cooking☺️. Infact was baking and cooking in bulks for my clients😍. So didn’t get much time to post. Now please don’t think that I have not shared those recipes of orders with you all😛. It’s already in my archive from where you can easily get it.

But yes… Wanna share one thing. My clients were so happy with my deliveries that I was feeling myself to be in some other heavenly world. After all… HAPPY CLIENT, HAPPY ME💃🏻.

Now let me tell you about my dish which is actually related to the header😂. Malai kofta.. Had so many times but never got time to make it or you can say was posponding because I am a great craver of non vegetarian dishes.

For the recipe, I googled👀 so many .. But finally compiled 3-4 recipes and outcome is in front of you😊.

This is rich and very aromatic dish from Northern India. Koftas are deep fried and stored separately. Just prepare the gravy and whenever you wanna serve, take some gravy in a bowl and just dip the koftas in fresh cream and add into the bowl of gravy. Enjoy with lacha paratha which I had with this veggie but of course you can relish this with jeera rice, naan, roti or patotha.

Let’s come to the recipe which can be served to 8-10 people.

INGREDIENTS:

FOR KOFTAS:

4 medium sized boiled and mashed potatoes

Mashed or grated paneer of 1 ltr full cream milk

3 tbsp cornflour

2 tbsp bread crumbs

2 tbsp each chopped raisins and cashews

2 chopped green chillies

1 tsp cumin powder

1 tsp black pepper powder

Salt

Oil to deep fry.. Have used canola oil.

FOR GRAVY:

1/2 cup oil.. Have used canola oil

5-6 cashews and 10-12 raisins sosked in milk for an hour

1 tbsp sugar

1 large diced onion

2 large diced tomatoes

1 tbsp coriander powder

2 tsp cumin powder

3 green cardamoms

5 cloves

2″ cinnamon stick

2-3 star anise

5 black pepper

1/2 tsp turmeric powder

2 tbsp kashmiri red chilli powder

1 tbsp each of fresh coriander leaves and kasturi methi

1/2 cup fresh cream… Have used homemade

METHOD:

FOR KOFTA:


First of take mashed potatoes, paneer, corn flour, bread crumbs, cashews, rsisins, green chillies, cumin and black pepper powder and salt in a bowl. Mix all so well that you can make smooth ball of it.




Now heat oil in a skillet and deep fry koftas until golden in colour at medium high flame.

FOR GRAVY:

Take onion, tomatoes, soaked cashews and raisins, green cardamom, black pepper, cloves, cumin and coriander powder in a grinder jar and grind until you get fine paste.

Now in the same skillet in which you had fried koftas, add some more oil.

Let the oil heat. Add sugar and wait until the sugar melts. Add turmeric powder, star anise and cinnamon sticks. Let it splutter.


Add the grinded paste and fry until oil releases. Add red chilli powder.

Now add methi and coriander leaves. Mix all well. Add 2 cups of water and let the gravy boil at medium low speed for 5 minutes. Switch off the flame.


Now at the time of serving, cream the fresh cream and dip the koftas into it. Take gravy in a bowl and add creamy koftas into it.

It’s ready to enjoy with paratha or rice.

KEEP COOKING!!!!

4 Comments Add yours

  1. Delicious.. Was missing ur posts

    Liked by 1 person

    1. Tx so much ruchi😘😘…Got so busy🙄🙄

      Liked by 1 person

  2. Sumith Babu says:

    Best of classic Mughalai cuisine. I am drooling. Looks very appetising!!

    Liked by 1 person

    1. Tx so much sumith☺️😊

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s