MALAI KOFTA
(With Red gravy)
Ingredients
2 tbsp Ghee/Clarified Butter
3-4 medium sized onion (sliced)
8-10 Garlic Cloves
1 inch Ginger
4 green chillies
2 tomatoes medium sized cubed
8-10 Cashew nuts
200ml water
for the koftas
4-5 medium sized boiled potatoes
1/2 cup Paneer
2 tbsp Corn Starch
Salt to taste
1 tsp Red chilli powder
1 tsp Coriander powder
1 tbsp Anardana powder
1 tsp Garam Masala
Refined flour for dusting
oil for deep frying
For the gravy
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp Red chilli powder
1/2 cup Fresh Cream
1 tsp Kasuri Methi
Fresh Coriander leaves for garnishing
Method
Step 1
Heat a sauce pan and add 1 tbsp ghee , to this add sliced onion and saute till it turns golden brown in color.
Then to this add the garlic cloves, ginger and green chilies saute.Add the tomatoes and mix.Add the cashew nuts and cook 2-3 minutes.Add 200 ml water.Bring the water to a boil.Now cover and cook for 4-5 minutes.
After this switch off the heat and let this mixture cool to room temperature.Grind this to a fine paste in a blender and keep it aside.
Step 2
Take a bowl and grate the boiled potatoes into it.Then add grated paneer. Add salt to taste, 1 tsp red chilli powder,1 tsp coriander powder,1 tbsp anardana powder, 1/2 tsp garam masala.
Mix all the ingredients properly in the bowl.Shape out small roundels.Lightly coat with refined flour.
Now deep fry these roundels on medium heat until golden brown.Keep these kofta aside and head to make the gravy.
Step 3
For the gravy take a pan and heat 1 tbsp of ghee.To this add 1/4 tsp turmeric, 1 tbsp coriander powder, 1 tbsp red chilli powder.Mix it well.
To this strain and add the puree of gravy.Add salt to taste.Cook the gravy for 4-5 min on medium flame.
After the mixture starts releasing oil from the sides.Add the cream, Kasuri methi, garam masala and mix well.Add the fried koftas. Coat the koftas gently with the gravy.Do not over cook.
Pour the curry gently onto the serving dish.Sprinkle coriander leaves on the top.Sprinkle some more cream on top and serve it with Laccha Parantha.
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