Malai Koftas in Makhani Gravy


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Malai Koftas in Makhani Gravy, succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream.


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Innumerable times you would have ordered Malai Koftas in Makhani Gravy at restaurants, but now it is time to try this hot favourite at home, in the comfort of your own kitchen! Succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make soft koftas that are simply irresistible.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Malai Koftas (makes 8)
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped onions
2 tbsp cornflour
salt to taste
oil for deep-frying

For The Makhani Gravy
2 cups chopped tomatoes
1/2 cup sliced onions
1/2 tsp chopped ginger (adrak)
3 garlic (lehsun) cloves
4 to 5 cashewnuts (kaju)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp butter
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp sugar
salt to taste
1/4 cup fresh cream

For The Garnish
a sprig of coriander (dhania)

Method
For the malai koftas

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape each portion into a round ball.
  3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides.
  4. Drain on an absorbent paper and keep aside.

For the makhani gravy

  1. Combine the tomatoes, onions, ginger, garlic, cashewnuts, turmeric powder , chill powder and ½ cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside and allow it to cool.
  2. Once cooled, blend in a mixer to a smooth mixture.
  3. Strain the mixture using a strainer and keep aside.
  4. Heat the butter in broad non-stick pan and add the cumin seeds.
  5. When the seeds crackle, add the prepared tomato-onion mixture, garam masala, dried fenugreek leaves, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  6. Add the cream, mix well and cook on a medium flame for 1 more minute.

How to proceed

  1. Just before serving, place the koftas in a serving bowl and pour hot gravy over it.
  2. Serve immediately garnished with a sprig of coriander
Nutrient values per serving
EnergyFat
246 kcal 19.4 gm
RECIPE SOURCE : Fast Foods Made HealthyBuy this cookbook
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 on 01 Jan 15 01:33 PM


Koftas and gravy both are truly delicious...very difficult to say which one is more tastier...great for parties..