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Aug 16

Malai Koftha

Malai Koftha is a rich Muglai gravy curry in which stuffed potato and cheese balls are soaked in a rich onion tomato gravy. Though it is time consuming but when you make it step by step you don’t even realize the time you spend on this dish. It is worth making at home with fresh ingredients than to have it in restuarant. So here goes the recipe

Serves – 4
Preparation time – 15 mins
Cooking time – 30 mins
Ingredients:

For Paneer balls:

  • Crumbled paneer – 100 gms
  • Potato (boiled and mashed) – 3/4 cup
  • Salt – to taste
  • Corn Flour – 3 Tbsp
  • Oil – deep frying

For stuffing paneer balls

  • Green chillies (finely chopped) – to taste
  • Cashew nuts (finely chopped) – 1 Tbsp
  • Raisins (finely Chopped) – 1 Tbsp
  • Cilantro (finely chopped) – 1 Tbsp
  • Ginger (grated) – 1 Tbsp
  • Salt – to taste

For Gravy

  • Oil – 2 Tbsp
  • Cumin Seeds – 1/2 tsp
  • Onion  (chopped) – 1/2 Cup
  • Green chillies (finely chopped) – to taste
  • GInger (grated) – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Tomato (chopped) – 2 no
  • Cashews (soak in warm water) – 1 Tbsp
  • Poppy Seeds (soak in warm water) – 1 Tbsp
  • Water for blending 1/4 Cup
  • Water for gravy – 1 to 1 1/2 cups
  • Cream – 2 Tbsp or as required

 

Procedure :

Mix all the ingredients under paneer balls except the oil and divide them into 10 equal sized round balls. Set them aside.

Mix all the ingredients under the paneer balls stuffing and divide the stuffing into 10 equal portions.

Press the paneer balls and flatten them and stuff them with the stuffing that we prepared.

Heat up the oil for deep frying and fry the balls till they are golden all over. Set them aside.

In a separate pan heat oil, season with cumin seeds, add onion and cook till they are soft. Add in ginger and cook for 30 secs followed by green chillies, turmeric powder.

Then add Tomatoes and cook them covered till they are super soft. Remove the onion and tomato mixture from the pan and allow it to cool down for 5 mins then blend it into a smooth paste.

Add the puree into the pan again and cook for 3 mins, spice it up with coriander powder, cumin powder, red chilli powder and add the paste of soaked cashew nuts and poppy seeds. Add water into the gravy to bring it to the right consistency (about 1 to 1 1/2 cups) Again bring the mixture to a boil. Add in the fried balls, and boil on low to medium for 3 mins covered. Garnish with cream and serve with any Indian bread such as Nan, paratha, roti.

 

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