Malai Kofta Recipe

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INGREDIENTS :

For Koftas

Paneer – 200 grams
Maida(Refined flour) – 50 gm
National Salt – ¼ tsp
National Black pepper – ¼ tsp
National Garam masala – ¼ tsp
Cornflour – 1tbsp

Stuffing

Raisins – 1 tbsp
Chopped cashewnuts – 1 tbsp

For Gravy

Tomatoes – 500 gm
Onions chopped – 3 big
National Ginger garlic paste – 2 tbsp
Green chili- 1 chopped
Cashew nuts – 10-12
Oil – 1 tbsp
Butter – 1 tbsp
Bay leaf – 1
Cinnamon stick – ¼ inch
Green cardamom powder – 1 tsp
National Garam masala – 1/2 tsp
National Salt – 1 tsp
National Red chili powder or degi mirch – 1/2 tsp
National Kasuri methi – 1 tsp
Olpers Fresh cream – ½ cup

Garnishing

Olpers Fresh Cream – 1 tbsp
Chopped green coriander leaves – 1 tsp

HOW TO PREPARE :

First we make koftas, take grated paneer,maida or all purpose flour, National salt, National black pepper and National garam masala in a mixing bowl. Mix all ingredients well by using hand, knead it into a dough. Now divide the mixture in 10 equal portions, make smooth balls out of it. Heat the oil in a wok on medium heat for deep frying. Now take one ball, flat it and stuff with 1 tsp of cashew nuts raisins stuffing, again smooth balls with your hands and wrap it in cornflour powder from all sides. Once the oil is hot, add few kofta gently into the oil and deep fry until golden brown. Take out and transfer them to absorbent paper on a plate, fried all the koftas in the same way.Keep aside. Now we will make gravy, take chopped onions, chopped tomatoes, National ginger garlic paste, cashew nuts and chopped green chili in a pan, add ½ cup water and cooked them on slow flame for 15 minutes.You can also give one whistle in pressure cooker too.Once the onions and tomatoes will become soft, let it cool down. Now make a smooth puree in a grinder and strain through a strainer and discard the peels and seeds of tomatoes. Heat oil and butter in a pan on medium heat. Once hot add a bay leaf and cinnamon stick, fry for 10 seconds, add prepared onion tomato puree and saute it. Add National red chili powder, National salt, cardamom powder and National garam masala, mix well and cook for 2 minutes. Add ½ cup water and ½ cup Olpers cream and mix well, quantity of water depends upon gravy consistency you like, cook it on low flame for 5 minutes. Add National kasuri methi, mix well turn off the flame, gravy is ready. Add the kofta at the time of serving in hot gravy, once the koftas are added, it must be served immediately. Garnish with Olpers cream and chopped green coriander leaves. Serve hot with naan, chapatis, rice and stuffed paranthas.

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