Baingan Malai Kofta

Name: Baingan Malai Kofta
Total time: 2700 s
Yield: 6-7 servings
Cuisine: Pakistani
Ingredients: 1/2 kg Baingan (Eggplants); 3 big Cloves Garlic; 1 medium Onion; 2 tbspn Fresh Coriander chopped; 2 Green Chillies (pisi hoi); 1/2 tsp Salt or to taste; 1 tsp Red chilli powder or to taste; 1/2 tsp Turmeric powder; 3/4 Cup roasted Gram flour (Baisan); 1 tsp roasted Crushed Coriander; 1 Bread Slice; Cooking oil for frying; 1/2 Cup Cooking oil; 1/2 tsp Cumin seeds; 1 Onion; 3-4 Cloves Garlic; 1 inch piece Ginger; 2 Tomatoes; 1/4 Cup Yogurt; 1 &1/2 tsp Red chilli powder; 1 Pinch black seeds; 1/2 tsp Black pepper powder; 1 tsp roasted Crushed Cumin; 1 tsp roasted Crushed Coriander; 1 tsp Turmeric powder; 1/2 tsp Garam masala powder; 1 tsp Salt or to taste; 3-4 tbspn Olper's Cream; 1 lemon juice; 2-3 Cup water or as required

Sumreen Farooq @Sf_kitchen2012

Bahawalpur

AssalamOAlaikum 🌹
#cookwithzobia
#mentorship
Everyone who tried this was amazed to find out that baingan (brinjal) can taste so good. This baingan Malai koftay recipe can trick anyone into loving baingan while experiencing a completely new flavor. Step by step recipe with photo's.

Sumreen Farooq @Sf_kitchen2012

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Ingredients

45 minutes

6-7 servings

For Kofta
1/2 kgBaingan (Eggplants)
3big Cloves Garlic
1medium Onion
2 tbspnFresh Coriander chopped
2Green Chillies (pisi hoi)
1/2 tspSalt or to taste
1 tspRed chilli powder or to taste
1/2 tspTurmeric powder
3/4 Cuproasted Gram flour (Baisan)
1 tsproasted Crushed Coriander
1Bread Slice
Cooking oil for frying
For Gravy
1/2 CupCooking oil
1/2 tspCumin seeds
1Onion
3-4 ClovesGarlic
1 inchpiece Ginger
2Tomatoes
1/4 CupYogurt
1&1/2 tsp Red chilli powder
1 Pinchblack seeds
1/2 tspBlack pepper powder
1 tsproasted Crushed Cumin
1 tsproasted Crushed Coriander
1 tspTurmeric powder
1/2 tspGaram masala powder
1 tspSalt or to taste
3-4 tbspnOlper's Cream
1lemon juice
2-3 Cupwater or as required
Garnish
1green chilli chopped
2 tbspnFresh Coriander chopped
1/4 tspGaram masala powder

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Steps

45 minutes

1

Wash eggplants and garlic cloves. Cut garlic cloves into slices.
2

Make gashes on eggplant with the help of knife & insert garlic clove slice in each gash and prepare all eggplants in the same manner.
3

Insert metal skewer or knife in each eggplant & fire roast or char over high flame until skin is burnt and remove roasted charred skin & discard.
4

Then chop well with the help of knife & set aside.
5

In a chopper,add onion & chop well.Place muslin cloth on a bowl,add chopped onion and squeeze out excess water completely with the help of the hands,discard onion water & set aside.
6

In a bowl,add chopped eggplant,chopped & squeezed onion,fresh coriander,green chilli,salt,red chilli powder, turmeric powder
7

1 tsp roasted crushed coriander, 1 bread slice & mix well.Now gradually add roasted gram flour & mix until well combined (the mixture turn out very sticky).
8

Put in freezer for 15 minutes.
9

Greased hands & spoon with oil,take out 1 tbs of mixture & make a ball (makes 14-15).
10

In a wok,heat cooking oil & fry eggplant balls on medium low flame until golden brown.
11

And set aside.
12

In a blender add onion slices,2 green chillies, tomatoes, garlic cloves,ginger, yogurt and half cup water blend well.
13

In a wok,add cooking oil,cumin seeds & mix well.
14

Add blended mixture mix & cook well.
15

Add red chilli powder, crushed coriander,turmeric powder, crushed cumin, red chilli powder, garam masala powder,pinch black seeds, black pepper powder,3 tbspn water and salt,mix well and cook for 2-3 minutes.
16

Add 2 tbspn cream mix well cook until oil separates (2-3 minutes).
17

Now add prepared eggplant balls & mix gently.
18

Add water,mix & bring it to boil,cover & cook on low flame for 8-10 minutes.
19

Add fresh coriander,lemon juice and green chillies,cover and simmer on low flame for 1-2 minutes.
20

Garnish with fresh coriander,cream, garam masala powder and green chilli & serve!