Malai Kofta Curry Recipe

INGREDIENTS 200 gms Cottage Cheese(Paneer) 100 gms Potatoes, boiled 2 Nos Green chilli, chopped To taste Salt 1/8 Tsp White pepper powder 2 Tbsp Corn flour 1 Tbsp Flour Stuffing- 2 Tbsp Khoya 1 Tbsp Paneer, mashed 10 gms Cashewnut, chopped 10 gms Almonds, chopped 10 gms Raisins, chopped Few drops-Saffron dissolved in milk To taste Salt 1/8 Tsp Green cardamom powder Oil to deep fry Gravy- 100 ml Oil ½ Tsp Black Cumin(Shahi Jeera) 1 No.Green chilli, seedless, juliennes 3 gms Ginger juliennes 100 gms Onion paste 50 gms Tomato puree ½ Tsp Turmeric To taste Salt 1/8 Tsp White pepper powder 1/8 Tsp Sugar As required water ¼ Tsp Garam Masala 2 Tbsp Butter 2 Tbsp Cream Paste- 60 gms Almonds, blanched, soaked 20 gms Poppy seeds, soaked Garnish- 1 Tsp Almond flakes 1 Tbsp Khoya, grated 1 Tsp Saffron (dissolved in milk) 1 Tsp Cream 1 Coriander sprig

INSTRUCTIONS
Grate the boiled potatoes and mash the paneer. Combine all ingredients of stuffing and mix well. Keep aside. In blender combine soaked almonds and poppy seeds and using very little water make a fine paste. Remove in a bowl and keep aside. In a bowl combine mashed potato, paneer, corn flour, flour, salt, white pepper powder and green chillies. Knead the mixture and divide it into equal size portions of 15-20 grams. Flatten each portion between the palms and stuff them with a tea spoon of stuffing mixture. Shape it like a ball again and keep in a plate dusted with corn flour. Heat oil in a wok, and deep fry all kofta balls till light golden brown in colour. Remove on a tissue paper. Keep aside. Gravy- Heat oil in a pan and add black cumin. When it crackles add onion paste, ginger juliennes, green chilli juliennes, and sauté till light brown in colour. Add dry spices - turmeric, salt, sugar and cook for 2 minutes. Add almond-poppy seed paste and tomato puree; cook on slow fire for 5-7 minutes. Add water in batches as required. Cook till oil separates. Check seasoning and consistency. Add fried kofta balls and simmer for 5 minutes. Finish with butter, cream and garam masala. Give a final mix and remove in a bowl. Garnish with grated khoya, almond flakes, cream, saffron drops and coriander sprig

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