Tuesday, 29 January 2013

Malai Kofta

Malai Koftas are one of my favourite veggie recipes. Some how in the restaurants the koftas are not good. Although the gravy will taste good but the filling in the koftas will be just potatoes or a big lump of flour. I love to make this dish when i have guest at home. I made this last week when I had invited my friends family home for dinner. My friends inlaws loved this curry a lot & were all praises about my cooking skills. I have posted Malai kofta recipe in the past, however this one is a richer & better version. The gravy is very rich, the koftas are so flavourful & tasty. This is my hubbys fav dish too. This goes very well with Roti & Rice. Lets get cooking this now...
For koftas
3 medium Potatoes, boiled and mashed
1/2 cup Cottage cheese (paneer), grated
2 Green chillies, seeded and chopped finely

1/5 cup chopped beans, carrots & green peas (Boiled & slightly mashed)
3 Tbsp Raisins
2 Tbsp chopped cashew nuts
1/4 Tspn Cumin Powder
1/4 Tspn Coriander Powder
1/4 Tspn Chili Powder
1/4 Tspn Garam Masala
1/4 cup Cornflour/ corn starch
Salt to taste
Oil for deep-frying

For gravy

3 medium Onions, roughly chopped

1 Tspn Cumin seeds
3 tablespoons oil
1 tablespoon Ginger garlic paste
2 Green chillies, chopped
1 Teaspoon Coriander powder 

1/4 TspnTurmeric powder
1 tspn cumin powder

1/2 cup Tomato puree
1/2 cup Fresh cream
1 tspn Garam masala powder

1 Tspn Kasuri Methi
1/ 4 Tsp Amchur Powder
1/4 cup Almond & Cashew nuts (Make a paste of this)
Coriander leaves for Garnish
Salt to taste

For the koftas mix potatoes, paneer, all vegetables, masalas and salt. (Make sure the water in the vegetables are completely drained)Divide into 10 - 12  equal portions. shape them into balls, roll them over corn flour (Coat them) Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Make sure the oil is very hot. Fry for around 3 to 4 mins.  Drain excess oil on absorbent paper and keep them warm.

For the gravy: Heat 2 tbsp Oil in a Pan, add Ginger garlic paste, onion & fry them till they are translucent. Now add in tomatoes & fry till the tomatoes are soft. Once this mixture is a little cool blend it & make a puree. In the same Pan add another tbsp of oil, cumin, blended puree, all the masalas mentioned in the gravy list. Fry this well for about 5 mins or until you see fat separation. Now add in the ground Almond cashew paste, Kasuri Methi & Cream. Bring this mixture to a boil & turn off the heat. Finally add in the fried Koftas into this gravy just before serving. Garnish them with coriander leaves. Yummy Malai koftas are ready.



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