by Tarla Dalal
Added to 1002 cookbooks
This recipe has been viewed 484500 times
With Malai Kofta, it is always celebration time! This is one dish which nobody will get bored of even if it is served at every party.
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry .
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 8 equal portions and roll each portion into a cylindrical shape.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Combine the onions and cashewnuts in a mixer and blend till smooth. Keep aside.
- Heat the butter in a deep non-stick pan, add the onion-cashewnut paste, garlic paste, ginger paste and green chilli paste and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the tomato pulp, sugar, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Switch off the flame and add the fresh cream and mix well.
- Just before serving, arrange the koftas in a serving dish and pour the hot gravy over them.
- Serve immediately garnished with fresh cream.
Nutrient values per serving
|Vitamin A||1346.3 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0 mg|
|Vitamin B3||2.1 mg|
|Vitamin C||77.4 mg|
|Folic Acid||95.3 mcg|
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