Easy recipes: Malai kofta

Tuesday, July 16, 2024

Ingredients:

For the Kofta:

For the Gravy:

2 tbsp oil or butter
1 large onion, finely chopped
1 tbsp ginger-garlic paste
2 large tomatoes, pureed
1/2 cup cashew nuts, soaked in water for 30 minutes and then ground to a paste
1 tsp cumin seeds
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala
1/2 cup heavy cream
1/2 tsp kasturi methi (dried fenugreek leaves)
Salt to taste
Fresh coriander leaves for garnish

Instructions:

1. Prepare the Kofta:

In a mixing bowl, combine mashed potatoes, grated paneer, cornflour, garam masala, and salt. Mix well to form a dough.
Divide the mixture into small portions and shape each portion into a ball. If desired, place a few cashews and raisins in the center of each ball.
Heat oil in a deep pan over medium heat. Fry the koftas until golden brown. Remove and drain on paper towels. Set aside.

2. Prepare the Gravy:

Heat oil or butter in a large pan. Add cumin seeds and let them splutter.
Add finely chopped onions and saute until golden brown.
Add ginger-garlic paste and saute for another 1-2 minutes.
Add tomato puree and cook until the oil separates from the mixture.
Add cashew paste and cook for 3-4 minutes, stirring continuously.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
Add 1 cup of water (adjust for desired consistency) and bring to a boil. Simmer for 5-7 minutes.
Stir in heavy cream and kasturi methi. Cook for another 2-3 minutes.

3. Assemble the Malai Kofta:

Add the fried koftas to the gravy just before serving and let them simmer for 2-3 minutes to soak up the flavors.
Garnish with fresh coriander leaves.

4. Serve: