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.
Malai KoftaCourse: Dinner, Lunch, MainCuisine: Indian
Cottage Cheese (पनीर ) – 100 grams
All-Purpose Flour (मैदा) – 2 tsp.
Green Cardamom (इलायची) Powder – 1/4 tsp.
Red Chilli (लाल मिर्च) Powder – 1 tsp.
Garam Masala (गरम मसाला) Powder – 1/4 tsp.
Tomatoes (टमाटर) – 3 medium
Ginger (अदरक) – 1 tsp.
Fresh Cream (ताजा मलाई) – 2 tbsp.
Curd (दही) – 1/4 cup
Cashewnuts (काजू) – 1/4 cup
Melon Seeds (मग़ज) – 2 tbsp.
Poppy Seeds (खसखस / पोस्त) – 1 tsp.
Oil (तेल) – 4 cup
Water (पानी) – 1 cup
Salt (नमक) as per taste.
- 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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