Mughlai Malai Kofta
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Ingredients
- Grated paneer /cottage cheese - 1 cup
- Grated boiled potatoes - 1 cup
- All purpose flour / maida - 2 tbsp
- Salt
- For stuffing
- Crushed cashew nuts - 2 tbsp
- Raisins - 1 tbsp
- Grated paneer - 1 tbsp
- For gravy
- Chopped onion - 1 medium size
- Garlic cloves - 4 - 5
- Ginger - 1 inch stick
- Red chilly powder - 1tsp
- Kasmiri mirch powder - 1 tsp
- Coriander powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Black cardamom - 1 Gr
- Green cardamom - 1
- Cinnamon - 1 inch stick
- Black pepper - 2 - 3
- Mace - 1 piece
- Curd - 2 tbsp
- Milk - 1/2 cup
- Cream - 2 tbsp
- Tomato puree - 1/2 cup
- Oil - 1 cup
- Chopped coriander leaves - 1 tsp
- Salt
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Instructions
- Take a bowl add potatoes,grated cottage cheese ,all purpose flour and salt and mix well Make a smooth dough. Now make a stuffing. In a bowl add crushed cashew nuts,raisins and 2 tbsp grated cottage cheese.
- Now stuffing is ready. Divide the dough into equal size balls. Roll each balls between your palms. Place 1/4 tsp stuffing in paneer balls and close the stuffing nicely. Heat oil in a pan and deep fry the malai kofta in a medium flame.
- Now we make gravy. In a blender add chopped onion,garlic,ginger,black pepper,cloves,mace,cinnamon,black cardamom.green cardamom,red chilly powder,coriander powder,turmeric powder,kashmiri mirch and little water and blend it to make a fine paste. I
- In another pan heat the oil. Add spices paste and saute till spices leave the oil. Add 1/2 cup of milk and 2 tbsp cream and mix well. Add tomato puree and curd and mix well. Add 1/2 cup of water and cover it to make semi thick gravy.
- Add malai kofta into a bowl and pour the hot gravy. Garnish with coriander leaves and serve.
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