How do you make the Indian vegetarian dish 'Malai Kofta'?!
How do you make the Indian vegetarian dish 'Malai Kofta'?
Answers: WOW
For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
How to make malai koftha :
Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
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.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta. I wish I knew how. I love Indian food. Now I'm very hungry. Indian MALAI KOFTA
Ingredients: For Kofta(Cheese Balls)
350 gms Paneer(Cottage Cheese)
3 Tablespoon Maida
1 Levelled Table Spoon Baking Powder
4 Chopped Green Chillies
Chopped Fine Fresh Green Coriander
For Tomato Cream Curry:
4 Tomatoes chopped fine.
4 Onions Chopped fine.
Ginger Garlic Paste (acc. to taste)
2 Tablespoons Oil
Salt, Pepper,Jeera, Dry Coriander Powder,Red Chilli Powder,Turmeric
Powder all
according to taste and use.
Servings :For 8-10 People. Method :
1.Mix all the ingredients for the koftas.
2.Make Cheese Balls out of the mixture.
3.Fry the Cheese Balls and Keep them aside.
4.Take Oil(2 Tbsp.) in another pan.
5.Put in Tomatoes, Onions, ginger garlic paste and saute them in oil.
6.Put in Salt, Pepper, Cumin seeds,Dry Coriander Powder,Red Chilli Powder, Turmeric Powder.
7.Add 2 Glasses of Water and cook for 10-15 minutes.
8.It's Ready to serve.When serving, put the koftas in the serving dish and pour the Tomato gravy over it.
9.Top the gravy with Fresh Cream and Fresh Coriander and Serve Hot.
10.You can add Cashewnut Paste to the Gravy to make it rich. Authentic MALAI KOFTA recipe (Indian dumplings in a rich creamy tomato curry)
I love this recipe, perfect koftas everytime. I make a few extra koftas & freeze them. Then next time, just make the curry & toss in the frozen koftas and let them warm through. It's a bit laborious, but worth it!
Ingredients:
Koftas:
200g potatoes, boiled and grated
100g paneer, crumbled
1 tablespoon cornflour
1 teaspoon cumin powder
salt to taste
oil, to deep fry
Stuffing:
1 tablespoon raisins, chopped
1 tablespoon cashews, chopped
Curry:
1 tablespoon oil
2 medium onions, peeled,washed and chopped
1 inch fresh ginger, peeled,washed and ground to a paste
2 cloves garlic, ground to a paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 cup water
1 tablespoon cream
Garnish:
1 tablespoon sliced almonds
1 tablespoon fresh cilantro leaves, washed and finely chopped
1 tablespoon mango powder (amchoor powder)
2 tablespoons oil
METHOD:
Mix all the ingredients for the koftas together. Divide the mixture into equal portions. Shape into balls. Flatten each ball. Place 1/2 tsp of chopped nuts and raisins in the center of each ball. Close the ball (you may use a little water to seal the ball with your fingertips). Prepare all koftas in this way.
Heat oil in a wok and deep fry the koftas till golden brown on either side. Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
Now for the curry. For that, heat 1 tbsp of oil in a large stockpot. Add the ginger-garlic paste. Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone. Add onions and fry till golden in colour. Add 2 tbsps of water. Mix well. Add chili, turmeric and coriander powders. Add 1/2 cup of water. Cook for 5 minutes, stirring occasionally. Add salt to taste. Add 1-2 tbsps of cream and cook for a minute. Remove from heat.
Place koftas in a serving dish. Pour the curry over them. Garnish with mango powder, cream, almond flakes and cilantro leaves. Serve hot.
Note: dont add the koftas to the curry too early, they will become too soft & break up.