On the
request of one of my readers, Mr. Singh, today I am going to a post a recipe,
which may symbolize royalty. It’s the recipe of Malai Kofta. When this royal
recipe full of cottage cheese, cashews, green cardamom powder and
almonds, can be easily made at home; then why to go to a restaurant.
Malai Kofta
Ingredients:
For Kofta-
Paneer
(cottage cheese) 250gm
Maida
(flour) for binding
Ghee
(clarified butter) for frying
For Gravy-
Onion 3
medium
Khus khus
(poppy seeds) 1tsp
Tomato 2
medium
Cashew
10-15gm
Almonds
10-15gm
Salt to
taste
Sugar 1 tsp
Fresh cream
100gm
Garam
masala ¼ tsp
Green
cardamom powder (optional) ¼ tsp
Ghee
(clarified butter)- ½ tbsp
Water
Method:
For Kofta-
- Now, take all the paneer in a plate & mash it with your palm till it gets smoothen so that not a single lump remains. This step would be done as in making Gulab Jamun.
- Add maida in the paneer, in a such a quantity, that it allows binding. Lesser the maida, softer the koftas would be.
- For making the balls, make small parts of the mixture. Roll them up.
- Then, take ghee in a wok & heat it at medium temperature. Slowly, place balls for frying.
- Let them fry until they attain a brownish colour.
- The koftas are ready.
For Gravy-
- Soak khus khus, cashews and almonds in water, for 4-5 hours.
- Then, drain out the water and place the mixture in a mixer grinder jar with onions and tomatoes. Make a paste.
- In a wok, heat up ghee.
- Add the onion-tomato paste, salt, sugar, garam masala to it. Sauté them well, till the mixture attains a slight-pinkish shade.
- Now to make the gravy, add water to the mixture.
- Boil the gravy on high flame and then on low flame, till it attains a consistency just before the required one.
- Add the koftas to the gravy and boil it once on high flame.
- Turn off the flame. Add fresh cream (leaving a little for garnishing), cardamom powder and mix well.
- The Malai Kofta would be ready to serve after 15 minutes, during which the koftas would soak down, leaving the gravy of proper consistency.
- Garnish the Malai Kofta with fresh cream while serving. It can be served with butter naan or roomali roti.
