Restaurant Style Malai Kofta
Ingredients:
For Kofta:
- 2 cups mixed vegetables (carrots, peas, potatoes), boiled and mashed
- 1 cup paneer (Indian cottage cheese), grated
- 2 tablespoons cornflour
- Salt and pepper to taste
- Oil for frying
For Curry:
- 2 cups tomatoes, chopped
- 1 cup onions, chopped
- 1/2 cup cashews, soaked
- 1/4 cup cream or malai
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Cooking Steps:
For Kofta: Step 1: In a bowl, combine mashed vegetables, grated paneer, cornflour, salt, and pepper. Mix well to form a dough.
Step 2: Shape the mixture into small, round dumplings (koftas).
Step 3: Heat oil in a pan and deep-fry the koftas until golden brown. Drain excess oil and set aside.
For Curry: Step 1: In a blender, combine chopped tomatoes, onions, soaked cashews, and blend into a smooth paste.
Step 2: In a separate pan, heat oil or ghee, add cumin seeds, and let them splutter.
Step 3: Add ginger-garlic paste and sauté until the raw aroma disappears.
Step 4: Pour the tomato-onion-cashew paste into the pan and cook until the oil separates.
Step 5: Add coriander powder, turmeric powder, red chili powder, and salt. Cook the masala until it releases oil.
Step 6: Stir in cream (malai) and garam masala, allowing the curry to simmer.
Step 7: Add the fried koftas to the curry just before serving. Allow them to soak in the flavors for a couple of minutes.
Step 8: Garnish with fresh coriander leaves.
Serve Malai Kofta hot with naan, roti, or rice for a delicious and creamy Indian dining experience.
How to cook Restaurant Style Malai Kofta:
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