Malai kofta

Name: Malai kofta
Total time: 3000 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 3 potato, boiled & mashed; 3/4 cup paneer; 1 chilli, finely chopped; 2 tbsp coriander, finely chopped; 1/4 tsp cumin powder; to taste salt; 2 tbsp raisins; 2 tbsp cashew chopped; 2 tbsp refined flour; As needed- Oil for frying; 2 tbsp oil; 1 onion, sliced; 1 tsp ginger garlic paste; 2 tomato, sliced; 2 tbsp cashew; 1 tsp butter; 2 tsp oil; 1 tsp cumin,; 1 bay leaf,; 2 pod cardamom,; 1 inch cinnamon,; 2 cloves; 1 tsp kashmiri red chilli powder; as per taste Coriander powder; as required Turmeric powder; as per taste Salt; 1/4 cup cream; 1 tsp kasuri methi, crushed; 1/4 tsp garam masala; as required Cashew nuts and fresh coriander for garnishing

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Ingredients

50 minutes

4-5 servings

For kofta
3potato, boiled & mashed
3/4 cuppaneer
1chilli, finely chopped
2 tbspcoriander, finely chopped
1/4 tspcumin powder
to tastesalt
2 tbspraisins
2 tbspcashew chopped
2 tbsprefined flour
As needed-Oil for frying
For onion tomato pure
2 tbspoil
1onion, sliced
1 tspginger garlic paste
2tomato, sliced
2 tbspcashew
For curry
1 tspbutter
2 tsp oil
1 tspcumin,
1bay leaf,
2 pod cardamom,
1 inch cinnamon,
2 cloves
1 tspkashmiri red chilli powder
as per taste Coriander powder
as required Turmeric powder
as per taste Salt
1/4 cupcream
1 tspkasuri methi, crushed
1/4 tspgaram masala
as required Cashew nuts and fresh coriander for garnishing

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Steps

50 minutes

1

Firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.
2

Also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.
3

Add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.
4

Mix well making sure all the spices are well combined.
5

Now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.
6

Prepare a small ball sized kofta by greasing hand with oil.
7

Deep fry on medium hot oil.
8

Fry until the kofta turn golden brown and crisp.drain off the koftas and keep aside.
9

Now, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste. saute until onions changes colour slightly.
10

Further add 2 tomato and saute slightly.
11

Now add 2 tbsp cashew and continue to saute until tomatoes soften completely
12

Cool completely and transfer to a blender.
13

Blend to smooth paste adding water if required.now filter the mixture to get rid of skin and seeds.filter until silky smooth onion-tomato puree is attained. keep aside.
14

In a large kadai heat 1 tbsp butter and 2 tbsp oil
15

Saute 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.
16

Further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.saute until the spices turn aromatic
17

Further add in the prepared onion tomato puree, 1 tsp salt and mix well.
18

Cover and cook until the mixture starts to thicken and oil separates from sides.
19

Now add ¼ cup cream and mix on low flame until it’s well combined.further, add ½ cup water and mix well adjusting consistency as required.
20

Get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
21

Finally, pour the curry over kofta and garnish with fresh coriander, cashew nuts, malai kofta is ready to enjoy.