Potato Malai Kofta
by Reena Agarwal
Added to 18 cookbooks
This recipe has been viewed 14847 times
Malai kofta is a potato and paneer kofta curry (besan coated dumplings) simmered in a rich and spicy tomato based gravy.
- Mash the paneer with hands till smooth.
- Add the maida, salt, baking powder and mix well.
- Take a small portion of paneer in your hands and press the paneer with your hands to spread.
- Put ½ tsp of frozen cream in between and make a small elongated kofta.
- Make koftas in the same manner from the remaining mixture.
- Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp.
- Drain on an absorbent paper and keep aside.
- Heat the butter in a pan, add the onion paste and saute till it turns light brown.
- Add the ginger- garlic paste and saute for 1 minute.
- Add the garam masala, cinnamon powder, salt, red chili powder and mix well.
- Add the tomato puree and cook for 3 minutes.
- Add the coconut milk and milk, while continuously stirring and cook for 1 minute.
- Add the tomato ketchup along with 2 cups of water, mix well and bring the curry to a boil.
- Add the koftas and cook on a slow flame for 5 minutes.
- Serve hot koftas topped with fresh cream or malai.
This recipe was contributed by Reena Agarwal on 01 Oct 2011I am a self employed mother of twins. I love cooking, reading, net surfing and making handicrafts.
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