Cooking Instructions
- 1
Mix mashed potatoes, mashed paneer, green chilli, some coariander, 1 tsp red chilli powder,salt, garam masala powder.
- 2
Add maida, 1 tbsp at a time, & knead the mixture to make a dough. Roughly 4-5 tbsp of Maida will be used in this step.
- 3
Take small portions of the dough & make round balls. Fill in some chopped chashew & make round balls.
- 4
Lightly coat maida around Kofta Balls & keep aside.
- 5
Heat oil in a deep pan.
- 6
Turn the flame to medium & add Kofta balls one by one
- 7
After a minute, turn the balls & deep fry till they turn crispy and golden brown.
- 8
Take them out & keep aside.
- 9
Heat 1 tbsp oil in a pan. Add whole spices, onions, cashews, tomatoes & salt. Saute at medium flame for 5-7 minutes with a covered lid.
- 10
When the mixture cools down, grind them in a jar to make smooth paste.
- 11
Strain this mixture to get perfectly smooth consistency. This step is optional.
- 12
Heat butter in the pan. Add ginger garlic paste, coriander powder, red chilli powder & kashmiri chilli powder. Saute for few seconds.
- 13
Add the prepared puree with 1/3 cup of water. Mix properly & cook for 2 minutes at medium flame.
- 14
Add coriander powder,salt & turmeric powder. Mix and cook for 5-7 minutes at low flame with a covered lid.
- 15
Add tomato sauce & mix.
- 16
Add crushed Kasuri methi & mix.
- 17
Add fresh cream or malai. Mix & cook for 5 minutes with a covered lid at low flame.
- 18
Add coariander leaves & mix. Switch off the flame.
- 19
Take Kofta balls in a plate. Spread the gravy over Kofta balls from top smoothly.
- 20
) Garnish with fresh cream. Malai Kofta is ready.
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