Malai Kofta

About:

A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.

Ingredients:

For Malai Kofta

400gm. Paneer thick grated

4 medium size boiled potatoes

5 bread slices, remove the sides , break into pieces and churn in the mixy

3 tsp. Maida

1 tsp. Salt

A dash of garlic

1/3 cup of cream

Maida for coating

Oil for frying

Directions:

Take a small portion, mash it, make a ball and hole in it. Add cream, beat it and make round balls. Coat it in maida and fry light brown..

Ingredients:

3-4 tsp.oil

4-5 cardamum

1/2 tsp.crushed garlic

1 tsp.finally grated ginger

1 cup cooked onion paste

1 tsp. Red chili powder

2 tsp. Coriander powder

1/2 tsp. Kasoori methi

1/2 tsp. Roasted and ground jeera

4 tsp. Cashewnut powder

4 tsp. Melon seeds grounded

A pinch of saffron

1 tsp. Salt

31/2 cup of water

200gm. 1cup cream

Pinch of garam masala

Tomato Puree prepared as:

6 tomatoes chopped and churned

2 green chilies chopped

Stick of cinamun

1/2 tsp. Sugar

1/2 tsp. Salt

Cook it in high flame till reduced into half

Onion paste prepared as:

3 medium size onion roughly chopped

1 tsp. Butter

Melt butter , add onion cook on high flame. Till pale in colour . Cool it and add water in it, and make a paste.

Directions:

Heat oil, add cardamum. Stir it . Add ginger/garlic. Add cooked onion paste. Cook for a minute on high flame. Now add red chili powder , kasoori methi, jeera mix it. Add 1/2 cup of water in it. Cook for a minute on high flame. Add melon seeds, cashewnut. Now add 1/2 cup of water. Cook it for a minute, add tomato paste, mix it. Add 1/2 tsp. Salt . Cook on high flame, till the masala is thick. Add 3 cup of water in it and cook till gravy is thick. Then add cream in it and sprinkle kesar on it.

Keep kofta in serving dish, then add boiling gravy on it.

It is ready to serve.