'Malai kofta' (just the word excites taste buds) is considered to be one of the curries which is very rich in calories. But it is ok to indulge in some great food and treat your taste buds on few occasions ;)
Here are the ingredients -
For malai gravy,
1 large onion minced
1 tomato pureed
1 tbsp ginger garlic paste
1 cup of whole milk (can use 1/2 cup cream instead)
Red chilly powder to taste
1/2 tsp garam masala powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp sugar
Salt to taste
2 tbsp oil
Coriander leaves for garnishing
For the koftas,
8 oz paneer grated
1 small potato boiled and mashed
1 grated carrot
1 small finely chopped onion (optional)
1/2 cup peas
Red chilly powder to taste
1/2 tsp garam masala powder
1/2 tsp cumin powder
4-5 tsps Maida
Salt to taste
Oil for pan frying
Method -
For the Gravy,
1. Heat oil in a large pan, add minced onions and saute till onion turns brown.
2. Add ginger garlic paste and saute till the raw taste disappears.
3. Add the tomato puree and saute the mixture till oil separates out.
4. Mix the dry masala powders, sugar and salt to taste.
5. Slowly add milk, while stirring constantly. Add little water if the gravy is thick.
6. Bring the mixture to boil and turn off the stove.
To make the koftas,
1. Microwave grated carrot and peas with little water for 2-3 minutes and then drain out the excess water from the mixture.
2. Mix grated paneer, chopped onion, potato, bolied carrot and peas with salt and dry masala powders.
3. Heat oil on the stove for pan frying. Add little water to the maida and form a thin paste.
4. Make golf size balls of the paneer mixture, dip them in the maida paste and deep fry them in oil on medium flame. Cook until they turn golden brown but make sure they dont burn.
5. Remove the koftas on a paper towel to drain out excess oil.
6. Now, add the koftas to the gravy just before serving and bring it to a boil. (Else the koftas get soaked in the gravy and wont hold shape). Garnish with coriander leaves and some cream on top.
Enjoy your malai koftas with roti, naan or steaming rice to make a perfect weekend dinner :)
Here are the ingredients -
For malai gravy,
1 large onion minced
1 tomato pureed
1 tbsp ginger garlic paste
1 cup of whole milk (can use 1/2 cup cream instead)
Red chilly powder to taste
1/2 tsp garam masala powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp sugar
Salt to taste
2 tbsp oil
Coriander leaves for garnishing
For the koftas,
8 oz paneer grated
1 small potato boiled and mashed
1 grated carrot
1 small finely chopped onion (optional)
1/2 cup peas
Red chilly powder to taste
1/2 tsp garam masala powder
1/2 tsp cumin powder
4-5 tsps Maida
Salt to taste
Oil for pan frying
Method -
For the Gravy,
1. Heat oil in a large pan, add minced onions and saute till onion turns brown.
2. Add ginger garlic paste and saute till the raw taste disappears.
3. Add the tomato puree and saute the mixture till oil separates out.
4. Mix the dry masala powders, sugar and salt to taste.
5. Slowly add milk, while stirring constantly. Add little water if the gravy is thick.
6. Bring the mixture to boil and turn off the stove.
To make the koftas,
1. Microwave grated carrot and peas with little water for 2-3 minutes and then drain out the excess water from the mixture.
2. Mix grated paneer, chopped onion, potato, bolied carrot and peas with salt and dry masala powders.
3. Heat oil on the stove for pan frying. Add little water to the maida and form a thin paste.
4. Make golf size balls of the paneer mixture, dip them in the maida paste and deep fry them in oil on medium flame. Cook until they turn golden brown but make sure they dont burn.
5. Remove the koftas on a paper towel to drain out excess oil.
6. Now, add the koftas to the gravy just before serving and bring it to a boil. (Else the koftas get soaked in the gravy and wont hold shape). Garnish with coriander leaves and some cream on top.
Enjoy your malai koftas with roti, naan or steaming rice to make a perfect weekend dinner :)
