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Malai Kofta is one of the popular Indian paneer dishes. This is a must item for all Panjabi restaurants. As the preparation might seem quite difficult, however, for a fact, it is not. There are many ways you can cook malai kofta in your home.
Here, we are sharing the authentic north Indian style recipe, with Panjabi onion-tomato gravy. In this dish gravy is the most catchy one, and cashew with malai makes it even richer.
So, let’s dive into the recipe quickly:
But, before that let me check you to the ingredients that needed to make the mouth-watering Malai Kofta.
Ingredients that You Need to Keep Handy
1. To Make the Puree
· One medium sized bowl roughly chopped onion and a small piece of nicely chopped ginger.
· One large bowl roughly chopped tomatoes, 5 to 6 Cashew nuts
· A half cup of water.
2. To Make the Gravy
· One Tbsp oil and butter
· One bay leaf and a small piece of Cinnamon stick
· Cloves and green cardamom 3 pieces each
· The salt according to the taste
· Red chili powder and coriander powder 1 Tsp each and Garam masala half Tsp
· Water as per the requirements
· Slightly hand crashed dried fenugreek leaves
· Heavy cream or malai ½ cup
3. To Make The Kofta
· 2-3 small sized peeled mashed boil potato
· 1 full cup of crumbled paneer
· Corn flour 3 Tbsp and garam masala half Tsp
· 1 Tbsp chopped cashew and Raisins
· Salt as per the requirement
Now, if you have all the ingredients ready then next you can proceed with the preparation process.
Detailed Procedure of Making Malai Kofta
1. First start with the gravy, take all the chopped ingredients and let it simmer for about 15 minutes. Meanwhile, onion and tomato will be ready as soft.
2. Then make a paste out of it, using mixing grinder.
3. Heat the pan with oil and butter and add the bay leaf, cloves, cardamom, and cinnamon stick. Fry the same for enhanced aroma.
4. Add the paste and sprinkle some amount of salt, and cook the same until the moister persists.
5. Now, at this point, add red chili powder and coriander powder and mix it nicely, later on, add water.
6. You can adjust the water level according to the gravy requirement and let it simmer for at least 5 minutes.
7. Now add the crushed kasoori methi and garam masala mix it. The gravy for Malai Kofta is ready you can keep the gravy away covered.
Now, start with Kofta:
1. Take grated paneer, boiled potatoes, corn flour, cashew, raisins, garam masala and salt in a bowl. Mix them all using your hand and turn into dough.
2. Now make an equal sized ball out of it. While doing heat the oil in a pan
3. Dip the balls and let them cooked till all get browned
4. Once done remove them from the oil, and drain the oil using kitchen tissue.
5. Now take the heavy cream and dip all the fried balls into it.
6. At this point, you need to add malai coated kofta to the gravy.
Your Malai Kofta is ready to be served. You can serve this on a special occasion or even on a social get-together. Perhaps, you can give Baba Dhaba at South Brampton for authentic Indian cuisine.