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Malai Kofta

sunilkumar's picture
  Potatoes 1⁄4 Kilogram (boiled)
  Khoya 1⁄4 Kilogram (Mawa)
  Cashew nuts 4 , chopped
  Raisins 1 Tablespoon
  Corn flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Onions 2 Medium, chopped
  Garlic 10 Gram, chopped
  Ginger 1⁄2 Inch, chopped
  Tomatoes 3 , pureed
  Red chilli powder 1 Teaspoon
  Green chilli 2 Teaspoon, chopped
  Garam masala powder 1⁄2 Teaspoon
  Coriander powder 1⁄2 Teaspoon
  Cumin powder 1⁄2 Teaspoon
  Cloves 2
  Cinnamon stick 1 Medium
  Sugar 1⁄2 Teaspoon
  Cashew nut 1 Tablespoon (paste)
  Oil 2 Tablespoon
  Cream 3 Tablespoon
  Coriander leaves 1 Bunch (100 gm), finely chopped

For the Kofta:
Mash potatoes and mix with ¾ th quantity of Khoya. Make equal sized rounds out of the dough.
To the remaining Khoya, add Cashew and raisins. Make small rounds with this dough.
Flatten each Potato Khoya round and on each place one of the Khoya Cashew rounds on top of it. Wrap it and make a kofta ball.
Coat these koftas with corn flour and deep fry in hot oil until golden brown. Keep aside once done.

For the Gravy:
Heat oil in a pan. Add cloves and cinnamon sticks; followed by onions, chilli, garlic, ginger. Fry until golden brown.
Add the tomato puree and all ingredients from 5-9.Once the oil separates, add cashew nut paste and 3 tbsp cream.
Bring to a boil. Add water if necessary. Add the koftas and garnish with coriander leaves. Best served with roti.

Recipe Summary

Difficulty Level: 
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes

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