Malai Kofta By Tumpi5
by tumpi5
02 Oct 2011
This recipe has been viewed 5971 times
The delectable malai kofta is a vegetable and paneer kofta curry (besan coated dumplings) simmered in a rich and spicy tomato based gravy. Enjoy cooking this vegetable specialty, vegetable malai kofta using this easy to prepare tasty malai kofta recipe.
Malai Kofta By Tumpi5 recipe - How to make Malai Kofta By Tumpi5
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For The Koftas
3 medium potatoes , boiled and mashed
50 gms grated paneer (cottage cheese)
2 to 3 green chillies , chopped
2 tbsp cashewnut (kaju) paste
1 tsp chopped coriander (dhania)
3 tbsp ghee
3 tbsp besan (bengal gram flour)
salt to taste
oil for deep frying
For The Gravy
2 garlic (lehsun) cloves
2 tsp ginger (adrak)
1/2 cup grated coconut
1 onion , chopped
1 whole dry kashmiri red chilli
1 cinnamon (dalchini) stick
6 cloves (laung / lavang)
6 cardamoms
1 tsp poppy seeds (khus-khus)
150 ml milk
salt to taste
2 tsp ghee
oil for frying
Method
For the kofta:
For the gravy:
For the kofta:
- For the kofta:
- Combine all the ingredients in a bowl and mix well.
- Heat the ghee in a pan, add the mixture and saute till the mixture becomes dry.
- Cool and divide the mixture into small equal portions and shape them into small koftas.
- Now shape them like balls.
- Make a paste of besan, salt and water and keep aside.
- Heat the oil in a kadhai, dip the balls in the batter and deep fry till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
For the gravy:
- For the gravy:
- Heat the oil in a kadhai and add the garlic, ginger, onion, coconut, cinnamom, cloves, cardamoms, red chilly and saute for 3-4 minutes.
- Cool and blend in a mixer along with poppy seeds to a smooth paste.
- Heat the ghee in a pan, add the paste and saute for 10-15 minutes, adding milk gradually.
- Just before serving, pour hot gravy on the koftas.
- Serve hot.
Outbrain