Malai Kofta: If you want to make something special and tasty for dinner, then restaurant style Malai Kofta is a perfect option. Soft and juicy koftas taste even more delicious when dipped in creamy gravy. You can make it very easily at home also. Let’s note down restaurant style malai kofta.
Ingredients for Malai Kofta
Ingredients for Malai Kofta: 1 medium sized potato, 150 grams paneer, 50 grams mawa, salt as per taste, half teaspoon black pepper powder, half inch ginger, grated, a pinch of baking soda, 1 tablespoon corn flour, oil for frying.
Ingredients for gravy: 2 tbsp ghee, 2 tbsp oil, 2 bay leaves, 3-4 green cardamoms, 6-8 black peppercorns, ½ tbsp cumin seeds, 2 medium sized onions, thinly sliced, 1 tbsp coriander powder, 1 tbsp red chilli powder, ½ tsp turmeric powder, 1 inch ginger, 3-4 garlic cloves, 2 medium sized tomatoes, ½ cup cashew nuts, 1 tbsp ghee, 1 tsp red chilli powder
Malai Kofta Recipe
Step 1: To make Kofta, grate potatoes, cheese and mawa in a mixing bowl. Now add salt, black pepper, baking soda and grated ginger to it. Now add flour to bind it and then take the kofta mixture and give them a round and flat shape. Deep fry the koftas in oil and cook on low flame till they turn golden brown. Take out the koftas from oil and keep them on some absorbent paper.
Second step: Now add ghee and oil in a pan. Then add bay leaves, black peppercorns, green cardamom and cumin seeds. Cook until the cumin seeds start crackling. Now add onion and fry until it turns brown. Then add coriander powder, red chilli powder, turmeric powder and ginger-garlic paste and mix well. Now, add tomatoes and cook until soft. Now add cashew nuts and mix well.
Step 3: When everything is cooked well, turn off the flame and let the mixture cool. Once cooled, grind the mixture to make a fine paste. Strain the tomato puree through a strainer. Take a pan, add ghee and oil in it. When hot, add red chilli powder, kasoori methi and tomato puree, and mix well.
Step 4: Cook the puree until its raw smell goes away. Take out the koftas in a plate and then pour tomato puree over them. Garnish with fresh cream. Serve hot with roti.
Comments are closed.