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Malai Kofta Recipe

Prep

15 mins

Cook

20 mins

Serves

2-3 people

Malai Kofta

Ingredients
FOR KOFTA
1 CUP GRATED PANEER
1/2 CUP MAWA
1 TBSP CORN FLOUR
2 TBSP FRESH BREAD CRUMBS

1 TBSP BOILED POTATO
SALT 1 TSP
CARDAMOM POWDER  1TSP

MACE POWDER    ½ TSP
FOR STUFFING
1 TSP CHOPPED GINGER
1 TSP CHOPPED GREEN CHILLIES
1 1/2TBSP PANEER CRUMBLED
1 TBSP FRIED CHOPPED CASHEWNUTS
1 TBSP  FRIED CHOPPED KISHMISH
1 TBSP BOILED POTATO MASH
SALT TO TASTE
CARDAMOM POWDER  1/2TSP

MACE POWDER  ¼  TSP

RED CHILLI POWDER ½ TSP
OIL FOR DEEP FRYING
FOR GRAVY
1 TBSP OIL
1 TBSP GHEE
3 GREEN CARDAMOM
2 BLACK CARDAMOM
3 CLOVES
1 BAYLEAF
1 CINNAMON
2 MEDIUM SLICED ONIONS FRIED BROWN AND MADE INTO A PASTE
2 TBSP GINGER GARLIC CHILLY PASTE
1/2 CUP FRIED SOAKED CASHEWNUTS
1 TSP KASHMIRI CHILLY POWDER
1 TSP TURMERIC POWDER
1 1/2 TSP CORIANDER POWDER
SALT TO TASTE
½ CUP TOMATO PUREE CANNED
1 TBSP CUP MAWA
2 TBSP CREAM
1/4 TSP ELAICHI JAVITRI POWDER
1 TSP KASOORI METHI
1 TSP GARAM.MASALA
FOR GARNISH
1 TBSP THICK MALAI
METHOD
FOR KOFTA
ON A CLEAN AND SANITIZED TABLE OR THALI GRATE PANEER AND USING YOUR PALM MASH TILL PANEER BECOMES FLUFFY
ADD FRESH BREAD CRUMBS AND BOILED POTATO MASH AND CONTINUE MIXING TILL IT BECOMES HOMOGENISED MIXTURE
MIX IN REST OF THE KOFTA INGREDIENTS AMD LEAVE IT ASIDE
FOR STUFFING

DEEP FRY THE CASHEWNUTS AND RAISINS
CHOP THEM UP WITH GINGER AND GREEN CHILLIES
ADD BOILED POTATO MASH AND PANEER AND MIX TOGETHER ALONG WITH SALT RED CHILLI POWDER , CARDAMOM AND MACE POWDER
STUFF THE MIXTURE IN PANEER MIXTURE AND SHAPE KOFTA INTO ROUND AND CYLINDERICAL SHAPES AND DEEP FRY ON MEDIUM TO HIGH HEAT TILL CRISP. PLEASE BE VERY GENTLE HERE.
FOR GRAVY
HEAT OIL AND GHEE IN A THICK BOTTOM PAN
ADD WHOLE GARAM MASALA AND ALLOW IT TO CRACKLE
ADD GINGER AND GARLIC PASTE AND COOK IT AFTER ADDING A LITTLE WATER
ADD KASHMIRI CHILLY POWDER, TURMERIC POWDER AND CORIANDER POWDER AND COOK FURTHER

ADD YOGHURT AND COOK TILL OIL COMES OUT.

ADD TOMATO PUREE AND COOK WELL
ADD BROWN ONION PASTE AND SALT AND COOK TILL TOMATOES ARE FULLY DISLOVED
ADD BROWN CASHEW PASTE AND COOK.FURTHER FOR  5 MIN
ADD KHOYA ANDGARAM MASALA POWDER COOK VERY WELL

STRAIN THE GRAVY AND BRING THE STARINED GRAVY BACK TO THE FLAME
ADJUST THE CONSISTENCY OF GRAVY WITH LITTLE HOT WATER, ADJUST THE SEASONING IF REQUIRED
ADD CREAM, BUTTER AND SIMMER THE GRAVY, ADD KASOORI METHI, AND ELAICHI JAVITRI POWDER

PLACE THE KOFTA IN THE GRAVY FOR ABOUT 2-3 MINUTES AND THEN START SERVING
PLACE HOT KOFTA IN A SERVING BOWL, TOP IT UP RICH GRAVY, GARNISH IT WITH THICK MALAI AND CRUMBLED KHOYA AND CORAINDER SPRIGS
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