Malai Kofta ( మలై కోఫ్తా ) is a classic North Indian main course dish originated from the Mughlai cuisine which can be served with naans or rotis and even rice and pulav. Learn how to make Malai Kofta, an absolute delight for all the vegetarians as well as the non vegetarians only on Variety Vantalu. Hope you'll enjoy making this recipe!
Ingredients:
1/4 Spinach (finely Chopped) (పాలకూర)
125gms paneer (cottage cheese) (పన్నీర్)
1 & 1/2 tbsp corn flour
oil to fry
25g cabbage
2 green chillies
2 slices of bread
1 tbsp cheese
For gravy :
350g tomatoes
1& 1/2 tbsp kaju paste
1 & 1/2 tsp sugar
1 Kashmiri Mirchi
1/2 tsp cumin seeds
1/2 tsp asefoetida (ఇంగువ )
1 onion
3 garlic cloves, ground to paste
1 tsp Kashmiri Mirch powder
1/2 tsp garam masala
1 tbsp ghee
1/2 cup water
To garnish-
grated paneer, cream, coriander
Method:
To make the kofta:
- In a pan, dry roast the finely chopped spinach and cabbage and then cool them down in a bowl.
- Soak the 2 bread slices in milk.
- Add the finely chopped green chillies, coriander leaves, cornflour, grated paneer and grated cheese to the bowl of cooled down spinach and cabbage. Also add the bread soaked in milk without the crust and salt to the bowl and mix all the ingredients well.
- To make the koftas, dust your hand with little cornflour and make small, round dumplings.
- Add these koftas to hot oil and fry them until they turn brown in colour.
- Once done, take the koftas out on an absorbent paper.
To make the curry:
- In a pan, heat the ghee.
- Once the ghee is hot, add the whole dry kashmiri chilli, cumin seeds, asafoetida and onion & garlic paste. Cook the onion until they are brown.
- Add the curd and cashew nuts paste to the curry and mix well.
- Add the tomato puree to the curry and mix well.
- Add the coriander and cumin seed powder, kashmiri red chilli powder, garam masala, salt to taste and sugar and mix all the ingredients well.
- Let the tomato puree simmer atleast for 8-10 minutes.
- When the moisture d
Ingredients:
1/4 Spinach (finely Chopped) (పాలకూర)
125gms paneer (cottage cheese) (పన్నీర్)
1 & 1/2 tbsp corn flour
oil to fry
25g cabbage
2 green chillies
2 slices of bread
1 tbsp cheese
For gravy :
350g tomatoes
1& 1/2 tbsp kaju paste
1 & 1/2 tsp sugar
1 Kashmiri Mirchi
1/2 tsp cumin seeds
1/2 tsp asefoetida (ఇంగువ )
1 onion
3 garlic cloves, ground to paste
1 tsp Kashmiri Mirch powder
1/2 tsp garam masala
1 tbsp ghee
1/2 cup water
To garnish-
grated paneer, cream, coriander
Method:
To make the kofta:
- In a pan, dry roast the finely chopped spinach and cabbage and then cool them down in a bowl.
- Soak the 2 bread slices in milk.
- Add the finely chopped green chillies, coriander leaves, cornflour, grated paneer and grated cheese to the bowl of cooled down spinach and cabbage. Also add the bread soaked in milk without the crust and salt to the bowl and mix all the ingredients well.
- To make the koftas, dust your hand with little cornflour and make small, round dumplings.
- Add these koftas to hot oil and fry them until they turn brown in colour.
- Once done, take the koftas out on an absorbent paper.
To make the curry:
- In a pan, heat the ghee.
- Once the ghee is hot, add the whole dry kashmiri chilli, cumin seeds, asafoetida and onion & garlic paste. Cook the onion until they are brown.
- Add the curd and cashew nuts paste to the curry and mix well.
- Add the tomato puree to the curry and mix well.
- Add the coriander and cumin seed powder, kashmiri red chilli powder, garam masala, salt to taste and sugar and mix all the ingredients well.
- Let the tomato puree simmer atleast for 8-10 minutes.
- When the moisture d
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