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Recipe : Malai Kofta

Cooking Malai Kofta

In India, The Malai Kofta was introduced by Mughals. It is a vegetarian recipe and a best alternative for meat balls. This cuisine was introduced in the 12th century. Malai is a term for cream and Kofta for dumplings.

Ingredients

For Gravy

  • Cream- 125 grams.
  • Paneer or Khoya- 75 Gms.
  • Milk- 150 ml.
  • Cashewnuts- 50 Gms.
  • White pepper powder- 3 tsp.
  • Sugar- 2.5 tsp.
  • Grated ginger- 2 tsp.
  • Nutmeg powder- ¼ tsp.
  • Turmeric powder- ½ tsp.
  • Crushed Garlic- 1 tsp.
  • Cinnamon- 1 tsp.
  • Cloves- 6.
  • Salt to taste.
  • Ghee- 3 tbsp.

For Kofta

  • Khoya- 50 Gms.
  • Paneer- 50 Gms.
  • Medium Potatoes- 5.
  • Cashew nuts- 20 Gms.
  • Raisins- 20 Gms.
  • Chopped fine green chillies- 4 to 5.
  • Ginger grated- ½ tsp.
  • Chopped Coriander- 1 tsp.
  • Cumin seeds- ½ tsp.
  • Salt to taste.

Garnishing –

  • Cheese or cream.
  • Coriander.

Cooking

  • Wash the potatoes and boil them.
  • Mix all the ingredients of Kofta in the boiled potatoes except raisins.
  • Make small balls then flatten it for cashew and raisins and then make into ball.
  • Repeat this step for remaining dough. Keep aside.
  • Roast nutmeg, cinnamon, Cardamom, clove leaves together.
  • Dry grind them, wet grind all other gravy ingredients except the ghee to paste.
  • In skillet heat ghee add the dry powders, now add paste after 2-3 minutes and then fry for 5-7 minutes.
  • Add 2 cups of water and let it simmer on low flame for 15 minutes.
  • Warm the koftas on tava.
  • Place the Kofta in serving dish. Add the hot koftas gravy and bake it in hot oven for 5 minutes.
  • Garnish it coriander or cheese and Serve hot.
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Posted by Indian Food Tour in Delhi

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