Malai Kofta By Tumpi5


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The delectable malai kofta is a vegetable and paneer kofta curry (besan coated dumplings) simmered in a rich and spicy tomato based gravy. Enjoy cooking this vegetable specialty, vegetable malai kofta using this easy to prepare tasty malai kofta recipe.

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Malai Kofta By Tumpi5 recipe - How to make Malai Kofta By Tumpi5

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
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For The Koftas
3 medium potatoes , boiled and mashed
50 gms grated paneer (cottage cheese)
2 to 3 green chillies , chopped
2 tbsp cashewnut (kaju) paste
1 tsp chopped coriander (dhania)
3 tbsp ghee
3 tbsp besan (bengal gram flour)
salt to taste
oil for deep frying

For The Gravy
2 garlic (lehsun) cloves
2 tsp ginger (adrak)
1/2 cup grated coconut
1 onion , chopped
1 whole dry kashmiri red chilli
1 cinnamon (dalchini) stick
6 cloves (laung / lavang)
6 cardamoms
1 tsp poppy seeds (khus-khus)
150 ml milk
salt to taste
2 tsp ghee
oil for frying
For the kofta:

    For the kofta:
  1. Combine all the ingredients in a bowl and mix well.
  2. Heat the ghee in a pan, add the mixture and saute till the mixture becomes dry.
  3. Cool and divide the mixture into small equal portions and shape them into small koftas.
  4. Now shape them like balls.
  5. Make a paste of besan, salt and water and keep aside.
  6. Heat the oil in a kadhai, dip the balls in the batter and deep fry till they turn golden brown and crisp from all the sides.
  7. Drain on an absorbent paper and keep aside.

For the gravy:

    For the gravy:
  1. Heat the oil in a kadhai and add the garlic, ginger, onion, coconut, cinnamom, cloves, cardamoms, red chilly and saute for 3-4 minutes.
  2. Cool and blend in a mixer along with poppy seeds to a smooth paste.
  3. Heat the ghee in a pan, add the paste and saute for 10-15 minutes, adding milk gradually.
  4. Just before serving, pour hot gravy on the koftas.
  5. Serve hot.

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This recipe was contributed by tumpi5 on 02 Oct 2011

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