Name: Malai Kofta Popular Category:

Vegeterian Dishes

Author: Rosie Date: 12/15/2005 3:06:00 AM Hits: 89114 Rating: ( 2.0 ) by 29 users

Ingredients:
Gravy: 125 gms. cream 75 gms. khoya or paneer 50 gms. cashewnuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee Kofta: 50 gms. khoya 50 gms. paneer 5 medium potatoes 20 gms. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste Garnish: 1 tbsp. grated cheese or paneer 1 tbsp. chopped coriander

Instructions:
Koftas 1. Boil the potatoes, peel and smash them. 2. Mix together all the ingredients(Khoya, paneer, mashed potatoes,chopped green chilli, cumin seeds and salt) - except raisins and cashews. 3. Take a ping-pong ball sized dough in hand. 4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. 5. Repeat for remaining dough. Keep aside. 6. Deep Fry the Koftas. Gravy: 1. Roast the cinnamon, cardamom, nutmeg and cloves together. 2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. 3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. 4. Add paste and fry further for 5-7 minutes stirring well. 5. Add 2 cups water and simmer on low for 15 minutes. 6. Gently add the koftas. 7. Add some cream Optional: the koftas can also be finished in the grill instead of deep fry. Garnish with grated cheese and chopped coriander.

Serve it with Naan, Rice or Roti

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Malai kofta

Ingredients

For the koftas

100 gms green peas 100 gms cauliflower, finely chopped 100 gms french beans, finely chopped 100 gms carrots, finely chopped 250 gms potatoes, boiled and mashed 2 tbsp bread crumbs 1 bread slice, soaked in water 1 tsp garam masala 1 tsp chilli powder 1 1/2 tsp lemon juice
oil for deep-frying salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the koftas)

9 cloves garlic (lehsun) 25 mm. (1") piece of ginger (adrak) 7 green chillies

For the gravy

750 gms tomatoes 3 onions 4 cloves (laung / lavang) 2 small sticks cinnamon (dalchini) 1 tbsp cornflour 1 tsp sugar 1 tsp garam masala 1 tsp chilli powder 4 tbsp butter
salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the gravy)

15 cloves garlic (lehsun) 25 mm. (1") piece of ginger (adrak) 5 green chillies

For the baking

1 tbsp fresh cream 1/2 tbsp grated processed cheese

Method

For the koftas

1. 2. 3. 4. 5. 6.

Boil the peas. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water. Add the vegetables and peas to the potatoes and make a dough. Add 1 tablespoon of bread crumbs and the bread slice. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

1. 2. 3. 4. 5. 6. 7. 8.

Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree. Blend the onions in a liquidiser with very little water. Heat the butter, add the onions and stir fry for 5 minutes till light brown. Then add the cloves, cinnamon and paste and fry again for 2 minutes. Add the tomato puree and cook for 2 minutes. Add 1 teacup of water and boil for 3 to 4 minutes. Pour the mixture into a blender, add the cornflour and sugar and blend. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed

1. 2.

Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.