Shahi Malai Kofta

Name: Shahi Malai Kofta
Total time: 1800 s
Yield: 4 serving
Cuisine: Indian
Ingredients: 1 cup tomato puree; 1/4 cup cashews paste; 1 cup grated potatoes; 1 cup grated paneer; 1 tsp ginger paste; 1/8 tsp asafoetodia; 1/4 cup cornstarch; 1 tbsp chopped cashews; 1 tbsp raisins; 3 tbsp fresh cream; 2 tbsp whisk curd; 1/4 cup coriander leaves; 2 Bay leaves; 4 cardamom; 2 cinnamon; 1 tsp kasuri methi; 1 tsp salt; 1/2 tsp garam masala; 1 tsp coriander powder; 1 tsp Kashmiri lal mirch powder; 1/4 tsp turmeric powder; 1/8 tsp sugar; 1-2 cup or as needed water; As needed Oil for deep frying

NEETA BHARGAVA @neeta8297

Varanasi (UP)

#GA4
#Week10
#Kofta
I have made a small effort to make shahi Malai Kofta' in this recipe except for onion and garlic, asafoetida is used instead. It's easy to make and an amazing recipe. I hope all of you like it 😊

NEETA BHARGAVA @neeta8297

Saved

Ingredients

30 minutes

4 serving

1 cuptomato puree
1/4 cupcashews paste
1 cupgrated potatoes
1 cupgrated paneer
1 tspginger paste
1/8 tspasafoetodia
1/4 cupcornstarch
1 tbspchopped cashews
1 tbspraisins
3 tbspfresh cream
2 tbspwhisk curd
1/4 cupcoriander leaves
2Bay leaves
4cardamom
2cinnamon
1 tspkasuri methi
1 tspsalt
1/2 tspgaram masala
1 tspcoriander powder
1 tspKashmiri lal mirch powder
1/4 tspturmeric powder
1/8 tspsugar
1-2 cupor as needed water
As neededOil for deep frying

Saved

Steps

30 minutes

1

For Kofta:: On medium flame heat oil in a wok.
2

Take a mixing bowl to add grated potato, paneer, dry fruits, 1 tbsp coriander leaves, 1/4 tsp gram masala, 1/4 tsp salt & 2 tbsp cornstarch. Mix well and make a smooth dough.
3

Now Kofta dough divides into 8 equal parts. Make soft and without cracking, small balls for kofta. Keep aside.
4

On simmer 4 Paneer balls slide in oil. Now on the medium flame cook, one side flips it gently. Now deep frying on high flame until it turns into light golden all the sides. Take it out in an absorbent sheet. The same process applies to make all Kofta. Keep aside.
5

For Gravy:: Heat oil in another wok. Add cinnamon, bay leaf, cardamom, and asafoetida. When it's crackle add Kashmiri Lal Mirch powder, saute and mix tomato puree and all spices one by one. Mix well.
6

Now mix ginger and curd combine in it. On simmer stir continuously. Cover the lid and cook for 7-8 minutes.
7

Cook well then add cashews paste and cook for 2 minutes. On medium flame add sugar and fresh cream. Mix well.
8

Add crushed Kasuri methi mix nicely again cook for a minute. Now Gravy is ready. Turn of the flame. Combine the koftas in gravy mix and coat with gravy gently.
9

Pour in a Serving bowl and garnish with coriander leaves and cream. Serve with Tandoori roti, Naan, or Chapati. Enjoy!!