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Published on Oct 9, 2007
Malai Kofta is a classic North Indian dish. Koftas added into a richly flavoured tomato cream base sauce to make a yummy and silky gravy which is served as a great side dish for rotis or pulaos. kofta's in silky malai sauce
Ingredients: oil 2 Tablespoons cumin pdr 1 Tablespoons ginger garlic paste 1 Tablespoons garam masala 1 Slice cream 1/2 Cup coriander pdr 2 Tablespoons coriander chopped 1/4 Bunch chopped chilli 2 Piece onion 2 Numbers paneer grated 1 Cup red chilli pdr 1 Teaspoons salt 1 To Taste turmeric 1 Pinch sahi jeera 1 Teaspoons grated mix vegetable 1 Cup grated boiled potato 1 Cup cashew/pista or almonds 20 Grams tomato 2 Numbers
Directions: Mash the potatoes, mixed vegetables, paneer and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up} Season with salt.
Make this dough into balls and put 1/2 a tsp of the nuts and mix in the center of each ball. Roll into perfect rounds. Coat it with some cornflour or all purpose flour.
Heat the oil and deepnbsp;fry the koftas on a medium flame till pale golden color
Drain on paper towels and keep aside.
For the gravy, first heat the 2 tbsp of oil in a deep pan and fry the onions till light brown
Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.
Heat oil add black cumin.
Put this paste back into the pan and fry till the oil begins to separate from the masala.
Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
Bring the sauce/gravy to a boil and then reduce the fire to a simmer
Add cream, If you donÔÇÖt have cream add little milk and mix fast with out curdling and add finely grated paneer that will give good creamy texture.
Gently add the koftas to this sauce/gravy and stop cooking.
Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.