Creamy Malai Koftas

Name: Creamy Malai Koftas
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: For The Koftas; 1/2 cup crumbled paneer (cottage cheese); 1/2 cup boiled and mashed potatoes; 1/2 teaspoon chilli powder; 1 teaspoon grated garlic; 1 tablespoon chopped coriander; 3 tablespoon cornflour; 2 teaspoon cashew powder; 1/2 teaspoon garam masala; 1/2 teaspoon salt or to taste; 1/2 cup fresh tomato pulp; 1 cup roughly chopped onions; 2 tablespoons cashewnuts (kaju); 1 tablespoon butter; 1 teaspoon ginger-garlic paste; 1/2 teaspoon green chilli paste; 1/2 teaspoon sugar; 1 teaspoon Paneer masala; 1/2 teaspoon salt to taste; 1/4 teaspoon garam masala; 2 tablespoons fresh cream; 1 teaspoon kashmiri red chilli powder; 1 inch cinnamon stick; 2 green cardamom; Other Ingredients; 2 cups oil for deep-frying; 1 teaspoon Fresh cream for garnishing

Sanchita Mittal @sm_thechef

Delhi

#colourorange
Creamy Malai Koftas in orange gravy are flavourful melt in the mouth Koftas which can be served as a main course dish along with nan, lachha paranthas or Pulao

Sanchita Mittal @sm_thechef

Delhi

#colourorange
Creamy Malai Koftas in orange gravy are flavourful melt in the mouth Koftas which can be served as a main course dish along with nan, lachha paranthas or Pulao

Saved

Ingredients

45 minutes

6 servings

For The Koftas
1/2 cupcrumbled paneer (cottage cheese)
1/2 cupboiled and mashed potatoes
1/2 teaspoonchilli powder
1 teaspoongrated garlic
1 tablespoonchopped coriander
3 tablespooncornflour
2 teaspooncashew powder
1/2 teaspoongaram masala
1/2 teaspoonsalt or to taste
1/2 cupfresh tomato pulp
1 cuproughly chopped onions
2 tablespoonscashewnuts (kaju)
1 tablespoonbutter
1 teaspoonginger-garlic paste
1/2 teaspoongreen chilli paste
1/2 teaspoonsugar
1 teaspoonPaneer masala
1/2 teaspoonsalt to taste
1/4 teaspoongaram masala
2 tablespoonsfresh cream
1 teaspoonkashmiri red chilli powder
1 inchcinnamon stick
2green cardamom
Other Ingredients
2 cupsoil for deep-frying
1 teaspoonFresh cream for garnishing

Saved

Steps

45 minutes

1

For the koftas
Combine all the ingredients in a deep bowl and mix well.
2

Divide the mixture into 8 equal portions and roll each portion into an oval or cylindrical shape.
3

Heat the oil in a deep kadhai and deep-fry, 2 or 3 koftas at a time, till they turn golden brown in colour from all the sides, drain on an absorbent paper on a plate and keep aside.
4

For the gravy
Combine the onions and cashews and green cardamom in a mixer and blend until smooth
5

Heat the butter in a deep pan, add the whole spices, onion-cashew paste, ginger-garlic paste and green chilli paste, and cook on a medium flame for 5 minutes, while stirring occasionally.
6

Add the fresh tomato pulp, sugar, chilli powder, salt and 1 cup of water and mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
7

Add garam masala and paneer masala and mix well.
8

Switch off the flame and add the fresh cream and mix well.
9

Just before serving, arrange the koftas in a serving dish and pour the hot gravy over the koftas.
10

Serve immediately garnished with fresh cream.
11

Enjoy creamy malai kofta with any type of Indian breads.