Malai kofta

Name: Malai kofta
Total time: 3600 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 teaspoon chilli powder; 1 pinch turmeric powder; 1 teaspoon grated ginger; 1/2 teaspoon grated garlic; 1 tablespoon chopped coriander; 3 tablespoon cornflour; as per taste Salt; as required Oil for deep- frying; 2 cup fresh tomato pulp; 1 cup roughly chopped onion; 2 tablespoon cashew nuts; 2 tablespoon butter; 1 tablespoon garlic paste; 1/2 teaspoon ginger paste; 1/2 teaspoon green chilli paste; 1 teaspoon sugar; 1 teaspoon gram masala; 1 teaspoon chilli powder; as per taste Salt; 2 tablespoon fresh cream

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Ingredients

1 hour

3-4 servings

1 teaspoonchilli powder
1 pinchturmeric powder
1 teaspoongrated ginger
1/2 teaspoongrated garlic
1 tablespoonchopped coriander
3 tablespooncornflour
as per tasteSalt
as requiredOil for deep- frying
For Gravy
2 cupfresh tomato pulp
1 cuproughly chopped onion
2 tablespooncashew nuts
2 tablespoonbutter
1 tablespoongarlic paste
1/2 teaspoonginger paste
1/2 teaspoongreen chilli paste
1 teaspoonsugar
1 teaspoongram masala
1 teaspoonchilli powder
as per tasteSalt
2 tablespoonfresh cream

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Steps

1 hour

1

Combine all the ingredients in deep bowl and mix well
2

Divide the mixture into 8 equal portions and roll eatch portion into a cylindrical shape
3

Heat the oil in a deep non- stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in colour form all the sides.
4

Drain on an absorbent paper and keep aside
5

For gravy: Combine the onion and cashew nuts in a mixture and bland till smooth keep aside
6

Heat the butter in a deep non-stick pan, add the onion cashewnuts paste, garlic paste, ginger paste,green chilli paste and cook on a medium flame for 2 min, while stirring occasionally
7

Add the tomato pulp, sugar, garam masala, chilli powder, salt and 1/2 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally
8

Switch off the flame and add the fresh cream and mix well.