Expert

Malai Kofta

For The Koftas
1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
3 tbsp cornflour
salt to taste
oil for deep-frying

For The Gravy
2 cups fresh tomato pulp
1 cup roughly chopped onions
2 tbsp cashewnuts (kaju)
2 tbsp butter
4 cloves of garlic (lehsun)
1/2 tsp ginger (adrak) crushed
2 green chilli
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
salt to taste
2 tbsp fresh cream

For The Garnish
1 tbsp fresh cream

Method 
For the koftas

  • Combine all the ingredients in a deep bowl and mix well.
  • Divide the mixture into 8 equal portions and roll each portion into a cylindrical shape.
  • Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in colour from all the sides.
  • Drain on an absorbent paper and keep aside.

For the gravy

  • Heat the oil in a non-stick pan, add roughly chopped onion, garlic, ginger, green chilli and cashew-nuts and saute it.
  • Combine the sauted onions, garlic, ginger, green chilli and cashew-nuts in a mixer and blend till smooth. Keep aside..
  • Heat the oil in a non-stick pan and add the paste, add turmeric powder, stir it till the paste leaves oil.
  • Add the tomato pulp, sugar, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  • Switch off the flame and add the fresh cream and mix well.

How to proceed

  • Just before serving, arrange the koftas in a serving dish and pour the hot gravy over them.
  • Serve immediately garnished with fresh cream and fresh coriander.

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