MALAI KOFTA

MALAI KOFTA

Malai Kofta is a delicious savory dish of Mughlai origin. Malai Kofta is a north Indian specialty food item. Let us try this recipe at home and enjoy the taste of it
INGREDIENTS:
Kofta:
Potatoes – 1 cup (boiled and mashed)
Paneer – 1 cup (Mashed)
Cilantro – 2 tablespoons (minced)
Cumin seeds – 1/2 teaspoon
Salt – 1/4 teaspoon
Green chili – 1 (finely chopped)
For Batter:
All purpose flour – 2 tablespoons
Water

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– 4 tablespoon

Gravy:
Oil – 2 tablespoons
Asafetida – pinch
Cumin seed – 1 teaspoon
Tomatoes – 2 (medium sized)
Ginger – 1 tablespoon (shredded)
Green chili – 1
Coriander powder – 1 tablespoon
Turmeric – 2 teaspoons
Red chili powder – 1/4 teaspoon
All purpose flour – 1 teaspoon
Cream – 1/4 cup
Salt – to taste
Garam masala – 1/4 teaspoon
Minced cilantro – 2 tablespoons
Oil – for fry
PROCESS:
Kofta
1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.
Gravy:
1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the Garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

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