Makhamali Malai Kofta I Secret to Velvety Smooth Koftas & Curry I Pankaj Bhadouria
What’s so special about the Makhamali Malai Kofta? It’s taste and texture!
The Makhamali Malai Kofta, as the name suggests, has velvety smooth koftas & curry too!
The problems we face while making the malai kofta is that sometimes the malai koftas become too hard, and sometimes too soft and as a result, disintegrate in the gravy!
The gravy for the malai kofta too either becomes too thick or too runny.
So once for all, all kofta making problems get solved today!
Check out the video of Makhamali Malai Kofta to find out how!
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Recipe :
Makhmali Malai Kofta
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3-4
Ingredients
For the koftas:
100 g khoya
100g Paneer
1 boiled potato
2 white bread slices
2 tbsp milk powder
2 tbsp cornflour
½ tsp salt
½ tsp red chili powder
For the filling:
2 tbsp chopped raisins
2 tbsp chopped cashew nuts
2 tbsp chironjee
2 tbsp chopped mint leaves
2 tbsp khoya
Oil to fry
For the gravy:
3 tbsp ghee
1 cinnamon stick
3-4 cloves
4-5 green cardamoms
1 bay leaf
1/2 tsp Jeera
1 tbsp finely chopped ginger
2 tbsp poppy seeds
2 medium onions, sliced
4-5 garlic
6-8 cashew nuts
1 Tbsp coriander powder
4 tomatoes, chopped
Salt to taste
½ tsp garam masala
½ tsp black pepper powder
1 tsp red chili powder
1 tsp corn flour
1 tbsp coriander powder
2 tbsp cream
Method:
Grate the paneer, khoya and the potato. Add in the salt, red chili powder, cornflour, bread crumbs of 2 white bread slices.
Mix well to bind to a smooth dough and divide into 10 equal parts.
Mix together all the ingredients for the filling and divide into 10 equal parts.
Stuff each part with the stuffing and roll into a smooth ball.
Roll the balls in flour and roll away the excess flour.
Heat oil in a pan to deep fry the kofta balls. Add kofta balls to medium hot oil and fry till golden brown. The koftas should not be undercooked.
Remove and set aside to cool.
Heat ghee in a pan and add the whole spices. As the spices splutter, add in the sliced onions and sauté till translucent.
Add in the poppy seeds and cashew nuts, powdered spices and mix. Add the chopped tomatoes and cook till the tomatoes are pulpy.
Remove from heat and cool completely. Grind to a smooth paste with the cornflour, 1 cup water. Pass the gravy through a sieve and return to the pan.
Bring to a boil. Add in salt to taste. Add 2 tbsp cream and mix well.
Remove from heat.
Place the koftas in the serving dish. Pour the gravy over the top. Garnish with more cream and serve.
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