Malai Kofta

Malai Kofta is a North Indian main course dish and people love to eat it with naan or paratha. Whenever I go to restaurant and order malai kofta, I just thinking of making it at home. I tried it from many cookbook and recipe website, every time I got different taste. But with following recipe I got the taste. This recipe is mix and match of few recipes.

Try out and tell me did you got the taste, what you eating at restaurant.

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Malai Kofta

Recipe by VipashaCourse: Dinner, Lunch, MainCuisine: Indian
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

360

kcal
Total time

1

hour 

10

minutes

This Malai Kofta is made up by cottage cheese and all-purpose flour fried ball cooked in fresh cream, nuts and Indian spices gravy. Can have with roti, naan or paratha.

Ingredients

Directions

  • Chop the ginger (अदरक) & tomatoes (टमाटर). Keep aside.
  • Shock Cashewnuts (काजू), melon seeds (मग़ज) & poppy seeds (खसखस / पोस्त) in water for 5-10 minutes. After 5-10 minutes remove excess water and keep a side.
  • In cooker put Cashewnuts (काजू), melon seeds (मग़ज), poppy seeds (खसखस / पोस्त), tomatoes (टमाटर), ginger (अदरक), green cardamoms (इलायची), red chilli powder, 1 tbsp. oil & salt as per taste. Mix well. After that add curd (दही) and mix well.
  • Now add water and close the cooker with the lid. Cook under pressure till 4 whistles.
  • Grate cottage cheese into a bowl and add green cardamom (इलायची) powder, refined flour (मैदा) & salt as per taste and mix well. Make round balls of same size.
  • Heat the oil in deep pan, deep fries these round balls until golden. Drain and place on tissue paper.
  • Once the pressure reduces from cooker, open the lid and blend the mixture with hand blander.
  • Stair the blended mixture and put into a pan and heat it. Now add fresh cream and garam masala. Mix well.
  • Arrange the kofta balls in serving bowl and pour the gravy over it. Sprinkle little fresh cream and put one coriander (धनिया) leaf. Serve hot.
Image courtesy of Seba Della y Sole Bossio via flickr.com

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