Malai Kofta By Puja_c
Added to 2 cookbooks
This recipe has been viewed 7440 times
Malai kofta is a potato and paneer kofta curry (besan coated dumplings) simmered in a rich and spicy tomato based gravy. Enjoy cooking this vegetable specialty, malai kofta using this easy to prepare tasty malai kofta recipe.
- Squeeze out water from raisins and combine with cashews, charoli seeds, malai in a small bowl and mix well. Keep aside.
- Combine the bananas, ginger, chilli, salt, plain flour and paneer and mix well.
- Divide the mixture into 10 equal portions and shape them into small round balls.
- Make a thumb like depression at the centre, place a little dryfruit mixture inside and re-shape ball to cover filling from all sides.
- Chill them in fridge for 10-15 minutes.
- Heat the oil in a kadhai and deep fry till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
- Combine the paneer and curds, mix well and keep aside.
- Heat a pan and dry roast the plain flour till it turns light pink.
- Remove form the flame and keep aside.
- Heat the oil in a kadhai and add the dry spices and cabbage and saute till the cabbage turns sift.
- Add the tomato puree, dry masalas, salt, sugar, mix well and bring to a boil.
- Add the curd paneer paste, mix well and simmer for 5 minutes.
- Add the roasted flour, dissolved in 1/4 cup water and mix well.
- Add the malai, stir till whiteness dissolves.
- Simmer till gravy is thick.
- Just before serving, add koftas and garnish with grated paneer and rose petals.
- Serve hot with roti, naan, kulchas or even bread.
This recipe was contributed by puja_c on 01 Oct 2011
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