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SHAHI MALAI KOFTA

SHAHI MALAI KOFTA

Course

main course

Cuisine

mughlai

Prep Time

20 minutes

Cook Time

20 minutes

Servings

serving

Ingredients

200 gms Paneer
1 cup bread crumbs
1 potato boiled big
1 tbsps beans chopped
1 tbsp peas crushed
1 tbsp cauliflower grated
1/2 tsp salt
1/4 tsp garam masala
1/2 tsp zeera powder
2 tbsps fresh cream
10 – 15 raisins (khismish)
2 – 3 tbsps cornflour
1/4 cup milk cornflour to make solution
Oil for frying

For the gravy:

2 tbsps oil
3 cardamoms green (choti elaichi)
1 chilly green
1/2 cup onion grated
1 tsp ginger grated
1 tsp garlic grated
1/2 tsp chilly red powder
1 tsp jeera powder
1 tsp corainder powder
2 tsps masala Kitchen king
1 tsp salt
5 tomatoes medium
2 pinchs sugar
10 cashewnuts
1/2 cup milk
2 – 3 tblsps cream
1/2 tsp garam masala
Coriander leaves for garnish
Cashew nuts paneer and grated for garnish

Course

main course

Cuisine

mughlai

Prep Time

20 minutes

Cook Time

20 minutes

Servings

serving

Ingredients

200 gms Paneer
1 cup bread crumbs
1 potato boiled big
1 tbsps beans chopped
1 tbsp peas crushed
1 tbsp cauliflower grated
1/2 tsp salt
1/4 tsp garam masala
1/2 tsp zeera powder
2 tbsps fresh cream
10 – 15 raisins (khismish)
2 – 3 tbsps cornflour
1/4 cup milk cornflour to make solution
Oil for frying

For the gravy:

2 tbsps oil
3 cardamoms green (choti elaichi)
1 chilly green
1/2 cup onion grated
1 tsp ginger grated
1 tsp garlic grated
1/2 tsp chilly red powder
1 tsp jeera powder
1 tsp corainder powder
2 tsps masala Kitchen king
1 tsp salt
5 tomatoes medium
2 pinchs sugar
10 cashewnuts
1/2 cup milk
2 – 3 tblsps cream
1/2 tsp garam masala
Coriander leaves for garnish
Cashew nuts paneer and grated for garnish

SHAHI MALAI KOFTA

Instructions

To make koftas :

Grate the paneer and add the bread crumbs, the veggies and mashed potato,jeera powder, salt and garam masala to it. Mix well and knead a soft dough of the mixture.
Divide this mixture into equal parts. And then take a single ball and make it into a flat roti on your palm. Place 2 -3 raisins in the centre and then roll it back into a ball shaped kofta.
Dip the kofta in the milk and cornflour solution/ paste and keep aside.
Repeat the same process for all the remaining balls.
Heat oil in a kadai and fry the koftas with a light hand. when chocolaty brown take them out.

To Make the Gravy:

Firstly blanch the tomatoes, peel the skin and puree them in a mixer grinder. Keep aside.
Now soak the cashew nuts for 1 hour and then grind it into fine paste.
Heat 2 tbsp oil in a kadai and add green cardamoms. Then add 1 length wise slit green chilly. Now add grated onion.
Fry till light golden then add ginger and garlic. Fry for another minute.
Now add red chilly powder, coriander powder, jeera powder, kitchen king powder and salt. Put 1/4 cup of water so that the masala mixes well.
Add tomato puree and a pinch of sugar. Let them cook on medium flame for 8 – 10 mins or till oil separates from the sides of the masala.
Now add the cashew nut paste slowly, stirring all the while. Keep the flame low.
Add 1/4 to 1/2 cup water and simmer for a minute. Then add milk which is at room temperature.Mix well and cook for another minute.
Now add 2 -3 tblsp cream and garam masala. Mix well
To serve in a platter place the koftas and then pour the gravy on top of it. Garnish with finely chopped green coriander andsome cashew nuts, grated paneer n cream.

Recipe Notes

Malai kofta is ready to be served. Serve hot with Butter Naan or Tandoori Roti.

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