Introduction: Malai Kofta
MALAI KOFTA - Restaurant Style
Rich creamy gravy with soft, round, perfect golden kofta balls is a delight to have in lunch
Paneer - 300 gms Boiled potato - 3-4 pcs Chopped onions, tomatoes - 250 gms each Cloves, Cinnamon stick, Green cardamom - 2 pcs each Malai/ Homemade cream - 1 cup Refined flour/ Corn flour - 1 cup Ginger garlic paste/ chopped - 2 tsp Sugar - 1 tsp Salt - 2 tsp Cumin seeds - 1 tsp Red chili powder, Turmeric powder, Garma masala - As per taste Soaked Cashewnuts - 15-20 pcs Fresh coriander for garnishing
Method:1. For Kofta balls - Mash paneer, potatoes, 1 tsp refined flour, salt to prepare a mixture/ dough. Roll out small balls and coat all balls with refined flour to get an even surface. Dust off extra flour form the balls. Deep fry these balls or cook in appe pan.2. Gravy - Heat oil in a kadai, saute cumin seeds, spices for 1 min. Saute onions till it becomes pink, add tomatoes along with ginger garlic and cook for 10-15 min till tomatoes becomes soft. Cool down the mixture and grind to get puree.3. Grind the soaked cashewnuts to get a paste.4. Transfer the puree in kadai. Add rest of the ingredients, malai, cashenuts paste. red chili powder, turmeric powder, salt. Add sugar to enhance the taste. Cook for 10 min till gravy becomes thick and rich in texture.5. Add kofta balls in malai gravy and hot creamy restaurant style Malai Kofta is ready to serve.
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