Monday, June 11, 2007

one more recipe - MALAI KOFTA

Malai Kofta (Stuffed potato balls in cream)


200 g potatoes, boiled and grated

100 g paneer, crumbled (cottage cheese)

1 tablespoon corn flour

1 teaspoon cumin powder

Salt to taste

oil, to deep fry


1 tablespoon raisins, chopped

1 tablespoon cashews, chopped


1 tablespoon oil

2 medium onions, peeled, washed and chopped

1 inch fresh ginger, peeled, washed and ground to a paste

2 cloves garlic, ground to a paste

1 teaspoon red chili powder 1/2 teaspoon turmeric powder

1 tablespoon coriander powder

1 cup water

1 tablespoon cream


1 tablespoon sliced almonds

1 tablespoon fresh coriander leaves, washed and finely chopped

1 tablespoon mango powder (amchoor powder) - optional

2 tablespoons oil

  1. Mix all the ingredients for the Koftas together.
  2. Divide the mixture into equal portions.
  3. Shape into balls.
  4. Flatten each ball.
  5. Place 1/2 tsp of chopped nuts and raisins in the center of each ball.
  6. Close the ball (you may use a little water to seal the ball with your fingertips).
  7. Prepare all koftas in this way.
  8. Heat oil in a wok and deep fry the koftas till golden brown on either side.
  9. Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
  10. Now for the gravy.
  11. For that, heat 1 tbsp of oil in a pot.
  12. Add the ginger-garlic paste.
  13. Sauté for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
  14. Add onions and fry till golden in colour.
  15. Add 2 tbsps of water.
  16. Mix well.
  17. Add chilli, turmeric and coriander powders.
  18. Add 1/2 cup of water.
  19. Cook for 5 minutes, stirring occasionally.
  20. Add salt to taste.
  21. Add 1-2 tbsps of cream and cook for a minute.
  22. Remove from heat.
  23. Place koftas in a serving dish.
  24. Pour the gravy over them.
  25. Garnish with mango powder, cream, almond flakes and corriander leaves.
  26. Serve hot.

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