2medium sizedPotatoes (Aloo)boiled, peeled and grated
1teaspoonRed Chili Powder (Lal Mirch Powder)
1teaspoonCumin Powder (Jeera Powder)
1teaspoonCoriander Powder (Dhaniya Powder)
1teaspoonAnardana Powder
1teaspoonSalt
½cupCoriander Leaves (Dhaniya Patta)chopped
4-5wholeCashew chopped
4-5wholeRaisinschopped
4tablespoonCornstarch
1cupWholewheat flour (Maida)to coat the Koftas before frying
For the Gravy
2tablespoonGheedivided
3medium sizedOnionsthinly sliced
10clovesGarlic
1inchGingersliced
4wholeGreen Chilis
2medium sizedTomatoesdiced
8-10wholeCashew Nuts
2cupsWater
1stickCinnamon (Dalchini)broken
3smallGreen Cardamom (Hari Elaichi)
1pieceBlack Cardamom (Badi Elaichi)
3-4Cloves (Laung)
1pieceMace (Javitri)
1inchGinger (Adrak)grated
1teaspoonCumin seeds (Jeera)
1teaspoonCoriander Seeds (Dhaniya)
¼teaspoonFenugreek Seeds (Methi)
1tablespoonRed Chili Powder (Lal Mirch Powder)
1teaspoonTurmeric Powder (Haldi Powder)
1teaspoonCoriander Powder (Dhaniya Powder)
½teaspoonCumin Powder (Jeera Powder)
½cupFresh Cream
For Garnish
Fresh Cream
Coriander Leaves (Dhaniya Patta)
Kasuri Methi
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INSTRUCTIONS
In a bowl, grate Paneer and boiled Potatoes. Combine it with Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala Powder, Anardana Powder, Salt, Chopped Coriander Leaves, and Cornstarch. Mix everything with your hands to make a dough.
Roll the Kofta Balls. Make them into a small bowl, and stuff it in with Chopped Cashew Nuts and Raisins (Kishmish). Roll it into balls. Dust them with Maida and keep them in the freezer for 10 minutes.
Deep fry the Koftas in hot oil. Fry until crispy and golden brown on all sides.
In a Pan, heat some Ghee or Butter. As the butter shimmers, add the chopped onions and fry them until they get golden brown in color. Once the Onions turn Golden Brown, add the Garlic Cloves and Ginger slices. Saute for just 2-3 minutes. Next, add the Diced Tomatoes, Green Chilis, and Cashew Nuts. Saute for a few minutes. Add water and cover cook for 4-5 minutes.
After this gets cooked, allow it to cool down to room temperature and then blend into a smooth puree.
Heat Ghee in a Pan. Add Cinnamon sticks, Cloves, Black & Green Cardamom Seeds, Mace, Cumin, Coriander, Fenugreek seeds, and Grated Ginger. Saute until fragrant. Add the spices - Turmeric Powder, Red Chili Powder, Coriander Powder, and Cumin Powder. Saute until fragrant for 2 minutes. Pour the blended mixture and allow it to simmer for 3-4 minutes.Pour in the fresh cream and stir until combined and the sauce thickens. Season it with salt and pepper.
Add the Koftas in the Red Gravy. Garnish with chopped Coriander Leaves and Roasted Cashew Nuts. Serve hot with Naan or Fried Rice.
Video
Notes
Make sure you freeze your koftas before frying, this will help them lose any excess moisture and hold the shape.
Nutrition
Nutrition Facts
Malai Kofta
Amount Per Serving
Calories 585Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 93mg31%
Sodium 636mg28%
Potassium 807mg23%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 6g7%
Protein 21g42%
Vitamin A 732IU15%
Vitamin C 39mg47%
Calcium 607mg61%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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