Malai Kofta By silverpearl


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Malai Kofta is a main course dish prepared with paneer and malai. A melt in the mouth delicacy. Enjoy with naan or roti

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

Preparation Time:    Cooking Time:    Total Time:    
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For the Kofta:
1 1/2 lb. potatoes
2 tbsp heaped crumbled paneer (cottage cheese)
mava (khoya) and thick cream (You can substitute this with baked ricotta cheese and heavy cream)
4 to 5 cashewnuts (kaju), chopped
1 tbsp raisins (kismis)
2 to 3 green chillies, finely chopped
1 tsp sugar
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1/2 tsp cardamom (elaichi) powder
salt to taste
3 tbsp oil or ghee
oil for frying the koftas

For the gravy:
2 medium sized onions, chopped
3 flakes of garlic (lehsun), crushed
1 " piece of ginger (adrak), crushed
3 large sized tomatoes, pureed
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
2 tsp powdered poppy seeds (khus-khus)
1/2 tsp sugar
1 tbsp powdered peanuts or cashewnuts (kaju)

How to make malai koftha :

    How to make malai koftha :
  1. Boil the potatoes till tender.
  2. Peel, mash and add salt to taste. keep aside.
  3. Mix all the other ingredients for the kofta into a paste.
  4. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
  5. Seal the edges and shape into stuffed rounds. deep fry each kofta till golden brown. drain and keep aside.
  6. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
  7. Add the pureed tomatoes and the masala powders.
  8. Add the sugar and the ground peanuts, the gravy will begin to thicken.
  9. You can also add some malai to thicken it some more.
  10. Mix in some water if necessary.
  11. When the gravy comes to a boil, add the koftas.
  12. Heat through and serve the malai kofta.
  13. Note: in this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

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This recipe was contributed by silverpearl on 09 May 2007

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