Thursday, 23 June 2011

Malai Kofta

Malai kofta is a delicious and  main dish for any special occasion.
Ummmmmmmm....I luv this dish. MY hubby is very fond of this item, we usually go  for this dish in resturants. When I saw this recipe, I readily wanted to try it...I didnt know it was as simple as this...I felt frying the koftas was time consuming but it was fun to roll over the balls. I had few modifications in the veggies needed to make the kofta.... Here it is....:)


For the koftas

1 cup grated paneer
100 gms green peas
100 gms cauliflower, grated
100 gms french beans, grated
100 gms carrots, finely grated
250 gms potatoes, boiled and mashed
2 tbsp bread crumbs
Chopped green chilly
1 tsp coriander pwd
1tsp cumin pwd
Chopped cashew nuts 1-2 tblspn
Chopped coriander leaves
1 tsp chilli powder
1 1/2 tsp lemon juice
oil for deep-frying
black pepper powder to taste
1 tsp Ginger garlic paste
½ cup of cornflour

For the gravy

750 gms tomatoes
3 onions
1tsp Coriander pwd
1tsp Cumin pwd
4 cloves
2 small sticks cinnamon (dalchini)
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
4 tbsp butter
black pepper (kalimirch) powder to taste
4-5 tbsp fresh cream
1-2 tsp Ginger garlic paste
2-3 tblspn of Cashew nuts powder
1tsp cumin seeds
Coriander leaves
Grated paneer
1tsp butter
2-3 tsp Oil

For the koftas

Boil the peas.Add all the vegetables (squeeze all the vegetables properly) and peas to the potatoes and make a dough. Add bread crumbs & all the ingredients which are written above for koftas except cornflour ( you can take maida also if corn flr is not available) and to this add cashew nuts. It will give crunchy effect. Mix well & Form into kofta balls. You can make oval shape bullet shape or whatever shape you like. Roll the koftas into the corn flour/ maida &  fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat oil in a pan, add the onions and stir fry for 5 minutes till light brown.Then add the cloves, cinnamon and tomatoes and fry again for 2 minutes.Add cumin & coriander powder, haldi, ginger garlic paste, salt, chilly powder &  sugar.
Add 1 teacup of water and boil for 3 to 4 minutes till tomatoes are nicely cooked. When oil appears in masala switch off the flame.Pour the mixture into a blender and make a fine paste.

 Again heat oil in a pan. Add cumin seeds. Pour that blended can add water. Bring it to boil & cook for 2-3 min. Add cream to the sauce & cashew nuts powder.Add the garam masala, adjust salt and pepper and cook for 5 minutes. Add the koftas very gently as they are very delicate. Switch off the flame. Let the koftas to absorb the juices from the sauce. Spinkle some coriander leaves on the top of the koftas & add 1 tsp butter & garnish with grated paneer.Mix well & Serve with roti/ any kind of rice.

2 Feel free to share your comments:

Amit Pattnaik said...

Have eaten this dish innumerable times but have never tried at home and perhaps am n't going to try it anytime soon :P(laziness :D).
But I loved the gravy part, the way you first fried all the masala (onion, ginger-garlic, tomatoes etc) and then made its paste, the masterchefs cook this way :D Congrats :D :)
In Northern India, the hotels and restaurants use kaju paste instead of ginger-garlic paste, and also yogurt and so the colour comes out a bit whitish. But then this is a Shahi dish, such a rich and delectable item, the taste stays on for quite some time.

Pranati Nath said...

Thank you so much Amit for the like n for your lovely comments at my space :-)

Post a Comment