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Malai Kofta By shahsejals

 

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Spicy Stir fried baby corn cooked in a chutney and spice mix makes for a smooth and delicately flavored baby corn dish. Enjoy this crispy and delectable stir fried item as starter or side dish.

Malai Kofta By shahsejals recipe - How to make Malai Kofta By shahsejals

Tags

Mughlai Sabzis, Veg Mughlai sabzi, CurriesSabzis with GraviesTraditional Indian SabzisDeep FryIndian Party

Preparation Time: Included in cooking time   Cooking Time:    Total Time:   

Ingredients



Ingredients For koftas:
1 cup firm paneer (cottage cheese)
1 tbsp fresh cream
2 raw bananas peeled, boiled and mashed
15 to 20 cashewnuts (kaju)
10 to 12 raisins (kismis) , soaked in cold water for 10 minutes
1 tsp chirongi nuts (charoli)
2 tbsp plain flour (maida)
1 green chilli , very finely chopped
1/2 tsp dried ginger (soonth) powder
1/4 tsp salt
oil to deep fry

For curry:
1/2 cup firm paneer (cottage cheese)
1/2 cup thick cream
1/4 cup fresh thick curds (dahi) , beaten
1 tbsp butter
1/2 cup tomato puree
1/2 cup finely shredded cabbage
1/2 cup milk
1 tbsp oil
1 tbsp plain flour (maida)
1 tsp chirongi nuts (charoli)
2 cloves (laung / lavang)
1 cardamom (elaichi)
1 " stick of cinnamon (dalchini)
2 to 3 peppercorns
3 dry red chilli flakes (paprika)
1/2 garam masala powder
salt to taste
1/2 tsp sugar
1 bayleaf (tejpatta) , broken into 4 pieces
1/4 cup finely chopped cabbage

For garnishing:
1/4 cup grated paneer (cottage cheese) or grated cheese
4 to 5 fresh rose petals

Method


Method For koftas:
    Method For koftas:
  1. Squeeze out water from raisins.
  2. Mix raisins, cashews, charoli seeds, malai in a small bowl.
  3. Mix and mash together well, bananas, ginger, chilli, salt, flour and paneer.
  4. Make pingpong sized balls with mashed mixture.
  5. Make a thumb like depression in centre, place a little dryfruit mixture inside.
  6. Reshape ball to cover filling from all sides.
  7. Chill them in fridge for 10-15 minutes.
  8. Deepfry to crisp golden just before required.
  9. For curry:
  10. Grind together paneer and curds. keep aside.
  11. Dry roast plain flour till very lightly fragrant and pinkish.
  12. Take off fire, keep aside.
  13. Heat oil add dry spices, add cabbage, stir fry till limp.
  14. Add tomato puree, dry masalas, salt, sugar, bring to a boil.
  15. Add curd paneer paste, stir till boil resumes.
  16. Simmer, add roasted flour (dissolve in 1/4 cup water)
  17. Add malai, stir till whiteness dissolves.
  18. Simmer till gravy is thick and bubbly.
  19. Before serving:
  20. Add koftas to boiling gravy.
  21. Pour into serving dish, garnish with grated paneer and rose petals.
  22. Serve hot with roti, naan, kulchas or even bread.

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