Malai koftas

Name: Malai koftas
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 Cashewnuts; 100 grams Cottage cheese (paneer) grated, For koftas; 4-5 potatoes boiled and mashed medium; 2 Green chillies deseeded and chopped finely; 1/4 cup cornflour; as per taste Salt; 1/4 cup raisins; as required Oil to deep fry; For gravy:; 3 tablespoons oil; 3 Onions,roughly chopped; 1 tablespoon Ginger paste; 1 tablespoon garlic paste; 2 Green chillies,chopped; 1 teaspoon coriander powder; 1 teaspoon Turmeric powder; as per taste salt; 1/2 cup Tomato puree; 1 teaspoon Red chilli powder; 1/2 cup Fresh cream; 1 teaspoon Garam masala powde; 1 spoon Tomato ketchup

Manjusha Sushil Arya @manjusha1552689

#ssmd
#restaurantstyle
#post_no4
#English
#Dishname ...Malai koftas are delicious deep fried paneer and flour dumplings that are crunchy outside and soft and creamy inside.
Prep Time : 21-25 minutes

Manjusha Sushil Arya @manjusha1552689

#ssmd
#restaurantstyle
#post_no4
#English
#Dishname ...Malai koftas are delicious deep fried paneer and flour dumplings that are crunchy outside and soft and creamy inside.
Prep Time : 21-25 minutes

Saved

Ingredients

30-40 mins

4 servings

10Cashewnuts
100 gramsCottage cheese (paneer) grated, For koftas
4-5potatoes boiled and mashed medium
2Green chillies deseeded and chopped finely
1/4 cupcornflour
as per tasteSalt
1/4 cupraisins
as requiredOil to deep fry
Forgravy:
3 tablespoons oil
3Onions,roughly chopped
1 tablespoonGinger paste
1 tablespoongarlic paste
2Green chillies,chopped
1 teaspooncoriander powder
1 teaspoonTurmeric powder
as per tastesalt
1/2 cupTomato puree
1 teaspoonRed chilli powder
1/2 cupFresh cream
1 teaspoonGaram masala powde
1 spoonTomato ketchup

Saved

Steps

30-40 mins

1

For the koftas mix paneer, potato, green chillies, cornflour and salt. Divide into equal portions. Stuff raisins into each portion and shape them into balls.
Heat sufficient oil in a kadhai and deep fry the koftas till slightly coloured. Drain on absorbent paper and keep them warm.
2

For the gravy, boil the onions with a cup of water for ten minutes. Drain excess water, cool and grind to a smooth paste. Heat oil in a kadhai. Add boiled onion paste and sauté for five minutes.
Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. Sauté for a minute. Add tomato puree and red chilli powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala.
3

Add fresh cream and garam masala powder. Place warm koftas in a serving dish and pour hot gravy on top and serve.