Malai Kofta

Malai Kofta

Malai Kofta
Malai Kofta

Making time: 45 minutes.

Makes: 10 koftas with gravy.

Ingredients:

Gravy:

  • 125 gms. cream
  • 75 gms. khoya or paneer
  • 150 ml. milk
  • 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

 

 

Method:

 

Koftas:

  1. Boil the potatoes, peel and smash them.
  2. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand.
  3. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside.

 

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. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
  3. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava.
  4. Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole.
  5. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander.
  6. Serve hot with naan or parathas.