Malai kofta
#indiankitchen This dish is special to me because my biji (grandmother) taught me to make this, she is a vegetarian and cooks her food separately, she often cooks this dish whenever we visit her. It is one of the yummiest vegetarian curry I have ever had.
Malai kofta
#indiankitchen This dish is special to me because my biji (grandmother) taught me to make this, she is a vegetarian and cooks her food separately, she often cooks this dish whenever we visit her. It is one of the yummiest vegetarian curry I have ever had.
Cooking Instructions
- 1
For the gravy, in a pan take 3 tbsp ghee once the ghee becomes hot add cumins, cinnamon and mix well, then add sliced onions and cook the onions for 5-10 minutes till they become translucent. Then add the ginger garlic paste and again cook it for another 10 minutes.
- 2
Now add cashew nuts and tomatoes and mix well and cook it for 10 minutes till the tomatoes become soft. Then add salt, red chilli powder, dhaniya jeera powder, kitchen king masala, garam masala, turmeric powder and mix well, cover and cook for another 5 minutes.
- 3
Switch off the gas and let the mixture cool completely, then add malai/ fresh cream and blend the mixture into a smooth paste, add a little water and keep aside.
- 4
Again take a pan, add 1tbsp ghee once the ghee becomes hot add 1/2tsp red chilli powder and grated garlic cook it for 2 minutes and add the gravy to it, mix well and cook the gravy on a very low flame, add kasuri methi and chopped coriander and cook the gravy for 10-15 minutes on slow flame
- 5
In a mixing bowl take boiled potatoes, add paneer and mash it together, then add salt, amchur powder, garam masala powder, ginger garlic paste, green chilli paste, cornflour and mix well and make koftas out of it, then roll the koftas in bread crumbs and deep fry them on high flame till golden brown.
- 6
In a serving bowl place koftas, pour gravy over them, garnish with fresh cream and coriander and serve hot with chapati or rice.
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