Malai Kofta is a creamy rich gravy made with subtle spices and with base gravy of onions. Malai kofta is very soft, melts in the mouth while eating.
Paneer 200 gms
Poha 100 gms
Maida 2 tbsp
Salt 1 tbsp
Red Chili 1/2 tbsp
Cumin Powder 1/2 tsp
Corriander Powder 1/2 tsp
Amchoor Powder 1/4 tsp
Garam Masala 1 tsp
Onion 2 Roughly Chopped
Green Chili 2 Roughly Chopped
Garlic Cloves 4 to 5
Ginger 1/2 Inch
Oil for frying
Khoya 50gms (Optional)
Cream 50 gms
Black pepper 2 tsp
Roasted Kasoori Meethi 1 tbsp
- Take poha and wash it properly with water and then keep it in water for 5 minutes.
- Now in another bowl add Paneer, rinsed poha, maida half tbsp salt, red chili, cumin, coriander powder, and mix them to make a dough.
- Now make small balls from this dough by making a round shape like balls and keep them aside.
- Fry the oil in a pan at medium-high flames and put these kofta balls and fry until light brown color.
- Now in another pan add oil and onions, ginger, garlic, and green chili and saute it for 2 minutes.
- Make sure that onion must not get fried it just gets translucent.
- Now add a cup of water and boil them for 5 minutes and after that keep this mix to get cool.
- As soon as it gets cool put these veggies in a mixture and grind it to a fine paste.
- Now in another pan add butter and cook this paste for minutes or until all water gets separated and this paste gets a little bit cooked.
- Add Cream and curd to this onion mix, make sure it is on the slow flame so that curd should not clabber.
- Cook this mix for 2 minutes and add Kofta balls and add a bit of salt to taste with black pepper and kasoori meethi.
- If you think gravy is thick then add some water or milk to dilute and give it a boil.
Your Malai Kofta is ready to be served, you can enjoy it with lacha paratha and garlic naan as the subtle flavors go good with these flavored breads.
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