|
|
|
|
MALAI KOFTA
INGREDIENTS
|
Malai |
4 tsp. |
Dalchini |
1 |
|
Potatoes (boiled in salted water) |
750 gm |
Black pepper seeds |
8-10 |
|
Bread (soaked for 1 hour) |
6 pc |
Laung and Elaichi (moti) |
2 each |
|
Kishmish |
some |
Curd |
1 cup |
|
Kaju (fried) |
25 gm |
Red chilly powder |
1 tsp |
|
Kaju and Posta (Paste) * |
2 tbsp |
Garam masala |
1 tsp. |
|
Salt |
2 tsp. |
Haldi |
tsp. |
|
Jeera |
tsp. |
Dhaniya |
1 tsp. |
|
Tejpatta |
1 |
Tomato Puree |
1 cup |
|
Saunth (dry ginger) |
|
Ghee or Butter |
2 tbsp |
|
Chopped coriander leaves |
A few |
Oil for deep frying |
|
* The paste should be prepared with 10 gm posta and 8-10 cashews after soaking them for one hour.
METHOD FOR MAKING KOFTA
Mash the potatoes and bread. Add 1 tsp salt. Make 15 balls. Mix kishmish, fried kaju, jeera, and 2 tsp malai. Stuff this into the kofta balls. Deep fry till it gets golden brown. Keep aside.
METHOD FOR MAKING CURRY
Soak jeera, tejpatta, saunth, dalchini, black pepper seeds, laung and elaichi for about 1 hour. Grind them and make paste. Heat ghee in a kadahi. Put the masala paste and fry for about a minute. Add kaju and posta paste, haldi, dhaniya, garam masala, 1 tsp salt, red chilly powder and tomato puree. Fry until the ghee separates from the masala. Add curd and 1 cup water. Boil well for 2-3 minutes. Switch off the gas. Transfer the gravy to a bowl. Add the koftas to the curry. Beat the remaining 2 tsp malai, garnish the kofta with chopped coriander leaves. Serve hot.
Serves: 7-8 adults
|
| Home | Submit Recipe | Quick Recipes | Weights & Measures | Glossary | About us | |
|
|
Feedback
| Tell
your friends
| Disclaimer
| |
