HOW TO MAKE MALAI KOFTA RECIPE
STEP BY STEP IN A DIFFERENT WAY
These are delightful soften in the mouth paneer kofta in a smooth, rich, mellow, and delicately sweet onion tomato-based sauce.
Malai kofta is best presented with roti or paratha or naan or roomali roti. Indeed, even steamed basmati rice or jeera rice works out positively for it. I presented with phulkas.
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| Malai Kofta Recipe! Image By Flickr |
- Ingredients of Malai Kofta Recipe
- For Kofta
- 100 grams paneer (curds) - ground
- 2 medium-size potatoes - bubbled, stripped, and ground
- ¼ teaspoon red stew powder
- 1 to 2 tablespoons cornflour (corn starch)
- ⅛ teaspoon garam masala powder
- 1 tablespoon almond flour or 1 tablespoon milk powder or 1 tablespoon khoya (mawa or dried dissipated milk solids)
- salt as required
- oil for singing paneer koftas
- For Gravy
- ½ cup onion glue or around 2 medium to enormous onions, pureed
- 1 cup tomato puree or around 2 enormous tomatoes pureed
- ¼ cup cashew glue or 12 to 15 cashews absorbed warm water for 30 minutes and afterward mixed to a smooth glue
- ¼ teaspoon turmeric powder
- ¾ teaspoon red bean stew powder
- 1 inch ginger + 4 to 5 garlic cloves - made into a fine glue in a mortar-pestle
- ¼ teaspoon garam masala
- 2 cups of water
- 1 teaspoon Kasuri methi (dry fenugreek leaves)
- salt as required
- sugar as required (discretionary)
- oil for shallow or profound searing the koftas
- Entire Spices
- 1 tej patta (Indian sound leaf)
- 1-inch cinnamon
- 1 or 2 dark cardamom
- 2 to 3 green cardamom
- 2 to 3 single strands of mace or a light touch of mace powder
- 2 to 3 cloves
- For Garnish
- 1 tablespoon ground paneer (curds)
- 1 or 2 tablespoons cream
- a couple of cleaved coriander leaves (cilantro leaves)
Guidelines
Making Paneer Kofta
*Blend all the fixings referenced under "For making paneer kofta" fixing list aside from oil in a bowl.
*Make medium estimated balls and fry the paneer koftas in medium hot oil till brilliant.
*Keep the singed kofta aside.
Method:- Malai Kofta How to Make
(1) Eliminate additional oil from a similar dish and keep around 1 or 1.5 tbsp oil.
(2) Include all the entire flavors and fry till the oil gets fragrant.
(3) First, include the onion glue and earthy colored it.
(4) Presently include the ginger-garlic glue and fry for certain seconds till the crude smell of the glue disappears.
(5) Include the tomato puree and saute for 2-3 minutes.
(6) Include the turmeric powder, red stew powder, garam masala powder, and cashew glue.
(7) Mix and saute till the oil begins to leave the sides of the masala glue. Include water and mix.
(8) Stew till the sauce starts to thicken. Takes approx 11-12 minutes on a low fire.
(9) Towards the end includes squashed Kasuri methi leaves and salt.
(10) You can likewise include sugar on the off chance that you need a light sweet intuition regarding the curry. Stew for 1-2 minutes more.
Serving Malai Kofta
*Ultimately, include the seared paneer kofta. In the case of serving later, you can simply set up the sauce and include kofta while serving. These paneer koftas are truly delicate. So on the off chance that you include them previously and serve them later, they will break.
*While serving, decorate with some cream, ground paneer, and coriander leaves.
*Serve malai kofta hot with Rotis, naan, steamed basmati rice, or jeera rice.
END
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