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MALAI KOFTA!!
Restaurant mein to bohot malai kofta khaya hai, ghar par bhi waisa hi banaiye! Lazeez aur aasan. Soft malai kofta, makhmali roti ke sath!
Recipe dekhiye, aur ghar par try kijiye!
Are you ready to try and make this easy restaurant-style Malai Kofta at home!
Ingredients for MALAI KOFTA
FOR KOFTA
1 CUP GRATED PANEER
1/2 CUP MAWA
1 TBSP CORNFLOUR
2 TBSP FRESH BREAD CRUMBS
1 TBSP BOILED POTATO
SALT 1 TSP
CARDAMOM POWDER 1TSP
MACE POWDER ½ TSP
FOR STUFFING
1 TSP CHOPPED GINGER
1 TSP CHOPPED GREEN CHILLIES
1 1/2 TBSP PANEER CRUMBLED
1 TBSP FRIED CHOPPED CASHEWNUTS
1 TBSP FRIED CHOPPED KISHMISH
1 TBSP BOILED POTATO MASH
SALT TO TASTE
CARDAMOM POWDER 1/2TSP
MACE POWDER ¼ TSP
RED CHILLI POWDER ½ TSP
OIL FOR DEEP FRYING
FOR GRAVY
1 TBSP OIL
1 TBSP GHEE
3 GREEN CARDAMOM
2 BLACK CARDAMOM
3 CLOVES
1 BAYLEAF
1 CINNAMON
2 MEDIUM SLICED ONIONS FRIED BROWN AND MADE INTO A PASTE
2 TBSP GINGER GARLIC CHILLY PASTE
1/2 CUP FRIED SOAKED CASHEW NUTS
1 TSP KASHMIRI CHILLY POWDER
1 TSP TURMERIC POWDER
1 1/2 TSP CORIANDER POWDER
SALT TO TASTE
½ CUP TOMATO PUREE CANNED
1 TBSP CUP MAWA
2 TBSP CREAM
1/4 TSP ELAICHI JAVITRI POWDER
1 TSP KASOORI METHI
1 TSP GARAM.MASALA
FOR GARNISH
1 TBSP THICK MALAI
METHOD
FOR KOFTA
1.ON A CLEAN AND SANITIZED TABLE OR THALI GRATE PANEER AND USING YOUR PALM MASH TILL PANEER BECOMES FLUFFY
2.ADD FRESH BREAD CRUMBS AND BOILED POTATO MASH AND CONTINUE MIXING TILL IT BECOMES HOMOGENISED MIXTURE
3.MIX IN THE REST OF THE MALAI KOFTA INGREDIENTS AND LEAVE IT ASIDE
FOR STUFFING, DEEP FRY THE CASHEW NUTS AND RAISINS
4.CHOP THEM UP WITH GINGER AND GREEN CHILLIES
5.ADD BOILED POTATO MASH AND PANEER AND MIX TOGETHER ALONG WITH SALT RED CHILLI POWDER, CARDAMOM AND MACA POWDER
6.STUFF THE MIXTURE IN PANEER MIXTURE AND SHAPE MALAI KOFTA INTO ROUND AND CYLINDRICAL SHAPES AND DEEP FRY ON MEDIUM TO HIGH HEAT TILL CRISP. PLEASE BE VERY GENTLE HERE.
FOR GRAVY
7.HEAT OIL AND GHEE IN A THICK BOTTOM PAN
8.ADD WHOLE GARAM MASALA AND ALLOW IT TO CRACKLE
9.ADD GINGER AND GARLIC PASTE AND COOK IT AFTER ADDING A LITTLE WATER
10.ADD KASHMIRI CHILLY POWDER, TURMERIC POWDER AND CORIANDER POWDER AND COOK FURTHER
11.ADD YOGHURT AND COOK TILL OIL COMES OUT.
12.ADD TOMATO PUREE AND COOK WELL
13.ADD BROWN ONION PASTE AND SALT AND COOK TILL TOMATOES ARE FULLY DISSOLVED
14.ADD BROWN CASHEW PASTE AND COOK FURTHER FOR 5 MIN
15.ADD KHOYA AND GARAM MASALA POWDER COOK VERY WELL
STRAIN THE GRAVY AND BRING THE STRAINED GRAVY BACK TO THE FLAME
16.ADJUST THE CONSISTENCY OF GRAVY WITH LITTLE HOT WATER, ADJUST THE SEASONING IF REQUIRED
17.ADD CREAM, BUTTER AND SIMMER THE GRAVY, ADD KASOORI METHI, AND ELAICHI JAVITRI POWDER
18.PLACE THE MALAI KOFTA IN THE GRAVY FOR ABOUT 2-3 MINUTES AND THEN START SERVING
19.PLACE HOT KOFTA IN A SERVING BOWL, TOP IT UP RICH GRAVY, GARNISH IT WITH THICK MALAI KOFTA AND CRUMBLED KHOYA AND CORIANDER SPRIGS.
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