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Malai Kofta (jain)

 

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Malai kofta is a potato and paneer kofta curry (besan coated dumplings) simmered in a rich and spicy tomato based gravy. Enjoy cooking this vegetable specialty, malai kofta using this easy to prepare tasty malai kofta recipe. Share your favorite kofta recipe, malai kofta recipe online.

Malai Kofta (jain) recipe - How to make Malai Kofta (jain)

Tags

Jain Subzi / GraviesMughlai Sabzis, Veg Mughlai sabzi, CurriesSabzis with GraviesJain SubzisDeep FryIndian Party

Preparation Time:    Cooking Time:    Total Time:   

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


For koftas
    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.

For curry
    For curry
  1. Grind together paneer and curds. keep aside.
  2. Dry roast plain flour till very lightly fragrant and pinkish.
  3. Take off fire, keep aside.
  4. Heat oil add dry spices, add cabbage, stir fry till limp.
  5. Add tomato puree, dry masalas, salt, sugar, bring to a boil.
  6. Add curd paneer paste, stir till boil resumes.
  7. Simmer, add roasted flour (dissolve in 1/4 cup water)
  8. Add malai, stir till whiteness dissolves.
  9. Simmer till gravy is thick and bubbly.
  10. 15 minutes before serving:
  11. Add koftas to boiling gravy.
  12. Pour into serving dish, garnish with grated paneer and rose petals.
  13. Serve hot with roti, naan, kulchas or even bread.

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