Malai Kofta is really a tasty vegetarian alternative. Restaurant style malai kofta is cooked inside a creamy gravy made from tomato plants and cashewnuts. Learn how to make malai kofta curry.
Serves. 2
Cooking. 40 mins
200 gms Paneer
1 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon garam masala
ten to fifteen raisins (khismish)
1 tblsp maida
Oil for frying
For that gravy:
2 tblsp oil
3 eco-friendly cardamoms (choti elaichi)
1 eco-friendly chilly
1/2 cup grated onion
1 teaspoon grated ginger root
1 teaspoon grated garlic clove
1/2 teaspoon red chilly powder
1 teaspoon jeera powder
1 teaspoon corainder powder
1 teaspoon salt
5 medium tomato plants
2 pinch sugar
10 cashewnuts
1/2 cup milk
2 -3 tblsp cream
1/2 teaspoon garam masala
Coriander leaves for garnish
Eco-friendly chillies for garnish
Steps to make malai kofta:
- To create koftas : Grate the paneer and add some bread crumbs, salt and garam masala into it. Mix well and knead a gentle dough from the mixture.
- Divide this mix into 4 equal parts. After which have a single ball making it right into a flat roti in your palm. Place 2 -3 raisins within the center after which roll it back to whether ball or elongated shape kofta.
- Sprinkle 1 tblsp of maida on the plate and roll this kofta inside it. Coat the kofta using the cornflour and aside.
- Repeat exactly the same process for the remaining balls.
- Heat oil inside a kadai and fry the koftas having a light hands. when light golden brown remove them. Don't over prepare otherwise the paneer can get hard.
- To help make the Gravy: Blanch the tomato plants, peel your skin and puree them. Keep aside. Also soak the cashewnuts for just two hrs after which grind it into fine paste.
- Heat 2 tblsp oil inside a kadai and add eco-friendly cardamoms. Do open the cardamoms before you devote the oil. Adding 1 length wise slit eco-friendly chilly. Now add grated onion.
- Fry till light golden adding ginger root and garlic clove. Fry for an additional minute.
- Now add red chilly powder, coriander powder, jeera powder and salt. Put 1/4 cup water so the masala mixes well.
- Add tomato puree and sugar. Allow them to simmer on medium flame for 7 mins or till oil separates.
- Now add some cashewnut paste slowly and gradually stirring even while. Keep your flame low.
- Add 1/4 to at least oneOr2 cup water and simmer for any minute. Adding milk that is at 70 degrees.Mix well and prepare for an additional minute.
- Now add 2 -3 tblsp cream and garam masala. Mix well
- For everyone inside a platter put the koftas after which pour the gravy on the top from it. Garnish with finely chopped eco-friendly coriander and lengthwise slit eco-friendly chillies.
- Make swirls of cream. Malai kofta is able to be offered.
- Note:
1. You should use melon seeds rather of cashewnuts.
2. Milk ought to be at 70 degrees otherwise the gravy might cuddle.
3. You may also shallow fry the koftas rather of deep frying.
4. You should use red food color to obtain restaurant style color.
