Hi everyone ,
Ingredients
for kofta:
- 1 cup panner, grated
- 2 potatoes, boiled
- ½ tsp garam masala
- 1 tbsp cashews, chopped
- 1 tbsp almonds, chopped
- 2 tbsp corn flour or maida / all-purpose flour
- oil for shallow / deep frying
- salt to taste
for puree:
- 1 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 - 2 tsp chilli powder - adjust to your spice level
- 1 - 1½ tsp coriander powder
for kofta gravy:
- 2 tsp oil / butter
- 1 bay leaf / tej patta
- 2 cardamom / elaichi
- 3 cloves / lavang
- 1 inch cinnamon stick / dalchini
- ¼ cup cashew paste
- ½ tsp garam masala
- salt to taste
- ¼ cup water, adjust to the consistency
- ¼ cup fresh cream, any cooking cream (low fat preferably)
- 1 tbsp kasuri methi / dry fenugreek leaves
Instructions
kofta recipe :
- in a large mixing bowl, take 1 cup of grated panner, 2 boiled potatoes and mash them well. make sure there are no lumps of potatoes. you can alternatively grate the potatoes as well
- add salt, garam masala and chopped dry fruits (cashews and almonds)
- combine everything well. and make small lemon sized balls.
- coat with corn flour / maida flour to get a crispy coating.
- deep fry the koftas on medium heat. you can also shallow fry till they turn golden brown.
- flip in between to get uniform browning.
- once the koftas turn golden brown, drain to a paper towel to absorb excess oil.
puree recipe:
- in a large kadai, take 1-2 tsp of oil and saute chopped onions till they sweat.
- next add ginger-garlic paste. saute till the raw smell of ginger-garlic disappears.
- now add chopped tomatoes and saute for a minute or two.
- then cook them covered for atleast 15 minutes or till they are completely cooked.
- time to add dry spices like turmeric powder, chilli powder and coriander powder.
- fry the masala on medium flame and make sure you do not burn them.
- switch off the flame and allow the mixture to cool completely before you blend them to smooth puree.
- blend to smooth puree adding required water.
kofta curry recipe:
- in a large kadai, take 2 tsp of oil and fry spices. fry bay leaf, cardamom, cloves and cinnamon stick till they turn fragrant.
- now add the blended puree prepared previously.
- boil the paste for 3 minutes on medium flame. keep stirring continuously else they will start popping out and create a mess.
- now add ¼ cup of cashew paste and give a good mix.
- cover and cook for 10 minutes.
- now add garam masala, salt to taste and some water. adjust the consistency of gravy. give a good mix and get to a boil.
- add ¼ cup of fresh cream (malai) and cook for a minute.
- finally add crushed kasuri methi.
- place the koftas into the serving plate and pour the gravy over it. enjoy malai kofta with hot garlic naan / chapathi / rotis.
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