Malai Kofta
2002-07-05- Cuisine: Punjabi
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Ingredients
- 1 1/2 lb. potatoes
- 2 heaped tbsp each of crumbled paneer,
- khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
- 4-5 cashewnuts chopped
- 1 tbsp raisins
- 2-3 finely chopped green chillies
- 1/4 tsp sugar
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red-chilli powder
- 1/2 tsp cardammom powder
- Salt To Taste
- 3 tbsp cooking oil/ghee(clarified butter)
- Oil for frying the koftas
- 2 medium onions, chopped
- 3 flakes garlic, crushed
- 1 inch ginger, crushed
- 3 large tomatoes, pureed
- 1 tsp red-chilli powder
- 1/2 tsp garam masala powder
- 1/2 tsp dhania(corainder) powder
- 1/2 tsp cumin powder
- 2 tsp powdered poppy seeds
- 1/2 tsp sugar
- 1 tbsp ground peanuts/cashewnuts
Method
Step 1
Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
Step 2
Add singhare ka atta, mix well and shape into walnut sized balls.
Step 3
Deep-fry koftas to a golden brown over high flame and keep aside.
Step 4
Heat ghee; add jeera followed by ginger and sauté to a light brown.
Step 5
Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.
Step 6
Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania..
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