Sunday, November 7, 2010

Malai Kofta

Diwali has just gone by. I had a gr8 Diwali esp being outside India. We had organised a Diwali dinner Potluck. I wanted to make something rich and royal. So decided to make Malai Kofta. The additional reason to make this dish was that all the kids could eat it too without me having to compromise on the masala's. And we had quite a few kids including my Li'll Angel. So here goes the recipe.

To serve 4 people
Ingredients :

For the Kofta's :
Paneer - 250 gms
Khoya - 50 gms
Green Chillies - 1-2 (optional)
Coriander - Chopped
Almonds - 10-12 chopped
Raisins - 15-20
Maida - 1-2 tbsp (optional)
Salt - To taste

For the Gravy :
Onions - 2 Pureed
Tomatoes - 2 Pureed
Ginger Puree - 1 tsp
Garlic Puree - 2 tsp
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaves - 1-2
Salt - To Taste
Black Pepper - 1 tsp
Red Pepper - 1 tsp
Turmeric - 1tsp
Dhaniya Powder - 2 tsp
Garam Masala - 1 tsp
Fresh Cream - 100 ml
Kasuri Methi - 1 tsp

Recipe For Kofta :

Take a bowl and grate the paneer and khoya in it. Add all the remaining ingredients in the bowl. Mash it well. Make round shape dumplings. Heat oil to shallow fry. You can do it in a Pan. Flatten the dumplings slightly and smooth the edges. Shallow fry them till light brown. Drain them an keep on Tissue Paper to remove excess oil.

Recipe For Gravy :

Heat oil in a wok. Add cumin seeds and bay leaves. Let it splutter. Then add onion purée. Saute till light brown. Add ginger garlic paste. Saute some more. Reduce flame. Now add the tomato purée and fry till all the water evaporates. Add all the dry masala's and salt. Keep frying it till the oil leaves the side. Now add water for the gravy as per required consistency. Give it 3-4 boils. Now add cream and give 1 more boil. Remove from flame. Sprinkle crushed kasuri methi on top and give it a stir.

Now take a serving bowl and pour the gravy in it. Dip in the Kofta's. Serve immediately.

Note : Do not put kofta's while gravy is still on flame. They ll break. Also dont keep them soaked in gravy for long. Soak them just before serving.

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