MALAI KOFTA - RESTAURANT STYLE

An amazing Indian vegetarian recipe relished by one 'n all. The beauty of this recipe is the use of soft balls made out of paneer and potatoes served with a slightly sweet and spicy gravy of tomatoes, onions and added richness with cashew nuts. Each ball is filled with a juicy and yummy flavour triggering all your taste buds and leaving a mesmerizing memory.

    There are many methods of making malai kofta. The best recipe is the one to have softest balls and most importantly the ball should not get dissolved in the gravy. And the gravy should be such that you feel the richness of the royal cuisine. We have managed to outlay the method of cooking this recipe step by step. You may also love to see the cooking video as well, for that you may visit this link https://youtu.be/l6oHsLfcj2U 

 

Let's start with the method.

• In a pan take 25 grams of butter and melt it.
• Add 1 bay leaf to it, 1 cinnamon stick, 1 large cardamom, 2 green cardamom,, 2 cloves and 4 black pepper.
• Saute them well for about 3 seconds.
• Add 3 roughly chopped onions to it and saute for about 1 minute.
• Now add 5-6 ginger cubes.
• Add 4-5 chopped garlic.
• Add 2-3 chopped green chilli.
• Now saute this well.
• Add 1/4 tbsp turmeric powder, 1 tbsp coriander powder, 1 tbsp kashmiri red chilli powder, 1/4 tbsp cumin powder.
• Mix them well.
• Now add 6 chopped tomatoes and add 1/2 tsp salt.

    TIP: Tomatoes added have to be double in ratio of onions 

• Add 1/2 bowl chopped cashew nuts
• Add 2 1/2 cup water.
• Boil the contents till the water gets almost dried, switch off the flame
• Grind the contents.
• Now filter the grinded paste using a mesh to remove the thicker pieces of spices leaving a fine paste/puree.
• Take a pan and transfer the puree to it. Switch on the flame. 
• Continue to stir for 1-2 minutes.
• Add 1/4 tsp dry fenugreek powder.
• Add 1/4 tsp salt, check to add salt to your taste.
• Add 2 tsp honey and mix it will.
• Add 1/2 bowl fresh cream, mix will and let it cook covered on low flame for 3-4 minutes.  

    GRAVY IS READY !!!

• Take 1/2 bowl grated potatoes and equal in ratio grated paneer.
•  Add 1 tsp grated ginger and little chopped coriander leaves.
• Add 1 tsp chopped green chilli.
• Add 1/2 tsp salt and 1/4 black pepper powder.
• Add 1 1/2 tsp corn flour and mix it well.
• A dough of the mixture will be ready.
• Now make small balls of the mixture of the size of koftas you want.
• Add some dry fruits to the kofta balls.
• Now take some maida(flour) and roll your kofta balls in it and remove the excess flour stuck to the kofta balls if any.
• Now fry your kofta balls. Fry till they are light golden brown in colour.

    KOFTA BALLS ARE READY !!!

        IMPORTANT TIP - Don't dip your kofta balls in the gravy

    Serve your kofta balls in a bowl/a plate/a tray and pour the gravy on top of them, garnish with fresh cream and coriander leaves. You can also use asparagus leaves, they have amazing health benefits.

                              --------ENJOY COOKING--------