Stuffed Malai Kofta

Name: Stuffed Malai Kofta
Total time: 1800 s
Yield: 5 persons
Cuisine: Indian
Ingredients: 1 cup Paneer, grated; 2 Potatoes, boiled& grated; 1/2 tsp Garam masala; As required Dry fruits ( chopped cashews,chopped almonds; As required Raisins for stuffing; 1/2 tsp Everest chat masala; 1/2 tsp Black pepper powder; 2 tbsp Maida (all-purpose flour); As required oil for shallow / deep frying; 1 tbsp Oil; 1 tsp Jeera; 1 Onion, finely chopped; 2 Tomatoes, finely chopped; 1 tsp Ginger-garlic paste; 1/2 tsp Turmeric powder; 1-2 tsp Chilli powder - adjust to your spice level; 1 tsp Kashmiri lal mirch; 1-1 1/2 tsp Coriander Powder; 2 tsp Oil / butter; 1 Bay leaf / tej patta

Neha @cook_10054380

Karnataka

Stuffed Malai Kofta recipe is very easy to make at home. Soft, melt in your mouth kind koftas (fried dumpling balls stuffed with dry fruits) usually they are made up of mashed potatoes, paneer coated with malai and added into the onion, tomato gravy. .But here I am sharing vegetarian stuffed malai kofta curry.So let's start to make..
#DaalCurry

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Ingredients

30 min

5 persons

1 cupPaneer, grated
2Potatoes, boiled& grated
1/2 tspGaram masala
As required Dry fruits ( chopped cashews,chopped almonds
As required Raisins for stuffing
1/2 tspEverest chat masala
1/2 tspBlack pepper powder
2 tbspMaida (all-purpose flour)
As required oil for shallow / deep frying
1 tbspOil
1 tspJeera
1Onion, finely chopped
2Tomatoes, finely chopped
1 tspGinger-garlic paste
1/2 tspTurmeric powder
1-2 tspChilli powder - adjust to your spice level
1 tspKashmiri lal mirch
1-1 1/2 tspCoriander Powder
2 tspOil / butter
1Bay leaf / tej patta

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Steps

30 min

1

In a large mixing bowl, add 1 cup of grated panner, 2 boiled potatoes and mash them well.
Add salt, garam masala, chat masala, salt, black pepper powder, little bit maida.
Combine everything well. and make flat ball and stuff it with mix chopped dry fruits and make small lemon sized balls.
2

Coat with leftover all purpose flour to get a crispy coating.
Deep fry the koftas on medium heat till they turn golden brown.
Flip in between to get uniform browning.
Once the koftas turn golden brown, drain to a paper towel to absorb excess oil.
3

Then in a large kadai, take 1-2 tsp of oil and add jeera, cardamon, cloves, kali mirch, chopped onions and saute well.
Add cashews in it and saute well.
Next add ginger-garlic paste then saute till the raw smell of ginger-garlic disappears.
Now add chopped tomatoes and saute for a minute or two.
Then cook them covered for atleast 5 minutes till completely cooked.
Turn off the flame and allow the mixture to cool completely before you blend them to a smooth puree.
4

Now in a large kadai, take 2 tsp of oil and add bay leaf,cinnamon stick till they turn fragrant.
Now add the blended puree prepared previously.
Boil the paste for 3 minutes on medium flame and keep stirring continuously else they will start popping out and create a mess.
Time to add dry spices like turmeric powder, chilli powder,kashmiri lal mirch and coriander powder.
Fry the masala on medium flame and make sure you do not burn them.
5

Add ¼ cup of fresh homemade cream (malai) and cover for 10 minutes until ghee starts floating in the kadai.
Subsequently the spices added earlier will get mixed uniformly and give a good smell.
Now add garam masala, salt to taste and some water. Adjust the consistency of gravy and give a good mix and bring it to a boil.
Finally add roasted (on tawa)crushed kasuri methi.
Place the koftas into the serving plate and pour the gravy over it. Enjoy malai kofta with hot Ajwaini naan.