Malai Kofta By shahsejals
Added to 28 cookbooks
This recipe has been viewed 6959 times
Spicy Stir fried baby corn cooked in a chutney and spice mix makes for a smooth and delicately flavored baby corn dish. Enjoy this crispy and delectable stir fried item as starter or side dish.
- Squeeze out water from raisins.
- Mix raisins, cashews, charoli seeds, malai in a small bowl.
- Mix and mash together well, bananas, ginger, chilli, salt, flour and paneer.
- Make pingpong sized balls with mashed mixture.
- Make a thumb like depression in centre, place a little dryfruit mixture inside.
- Reshape ball to cover filling from all sides.
- Chill them in fridge for 10-15 minutes.
- Deepfry to crisp golden just before required.
- For curry:
- Grind together paneer and curds. keep aside.
- Dry roast plain flour till very lightly fragrant and pinkish.
- Take off fire, keep aside.
- Heat oil add dry spices, add cabbage, stir fry till limp.
- Add tomato puree, dry masalas, salt, sugar, bring to a boil.
- Add curd paneer paste, stir till boil resumes.
- Simmer, add roasted flour (dissolve in 1/4 cup water)
- Add malai, stir till whiteness dissolves.
- Simmer till gravy is thick and bubbly.
- Before serving:
- Add koftas to boiling gravy.
- Pour into serving dish, garnish with grated paneer and rose petals.
- Serve hot with roti, naan, kulchas or even bread.
This recipe was contributed by shahsejals on 24 Dec 2001
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