Malai Koftas is one dish which nobody will get bored of even if it is served at every party.
The koftas themselves are so tasty and easy to make. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
You can find different types of koftas in my blog…..Like- Paneer kofta Curry, Besan ke Kofte , , Palak Paneer kofta, Soya Chunk Kofta Curry , Lauki (ghiya) Kotfa Curry, Raw banana (plaintain) kofta curry and Many more…..
Preparation Time: 25 min.
Cooking Time: 16 min.
Total Time: 41 min.
Serve- 4 person
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| Malai Kofta |
Ingredients-
For The Koftas–
1/2 cup panner (grated)
1/2 cup boiled and mashed
1 tbspn red chili powder
3 tbspn corn flour
1 pinch haldi powder
½ spoon salt
1 pinch haldi powder
½ spoon salt
Oil for deep frying
For the Gravy–
1 cup fesh tamoto puree
1 cup roughly chopped onion
For the Gravy–
1 cup fesh tamoto puree
1 cup roughly chopped onion
2 tbsp kaju
2 tbspn butter
1 tbspn ginger-garlic paste
1 tbspn red chilli powder
1 tbspn garam masala
1 tbspn garam masala
Salt to taste
1tbspn fresh cream
Method-
For the koftas-
For the koftas-
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 8 equal portions and roll each portion into a round shape.
Coat with corn flour all round balls.
Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in color from all the sides.
Drain on an absorbent paper and keep aside.
For the gravy-
Combine the onions and cashewnuts in a mixer and make a smooth paste. Keep aside.
Heat the butter in a deep non-stick pan, add the onion-cashew nut paste, garlic paste, ginger paste and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the tomato pulp, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Switch off the flame and add the fresh cream and mix well.
How to Serve-
Just before serving, arrange the koftas in a serving dish and pour the hot gravy over them.
Garnish with fresh cream and coriander leaves and serve with any type of rice or chapatis
mix all ingradients
make balls and coat with corn flour
coated with corn flour all balls
Fry all caoted balls
