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Malai Kofta

2002-07-05

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    Ingredients

    • 1 1/2 lb. potatoes
    • 2 heaped tbsp each of crumbled paneer,
    • khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
    • 4-5 cashewnuts chopped
    • 1 tbsp raisins
    • 2-3 finely chopped green chillies
    • 1/4 tsp sugar
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp red-chilli powder
    • 1/2 tsp cardammom powder
    • Salt To Taste
    • 3 tbsp cooking oil/ghee(clarified butter)
    • Oil for frying the koftas
    • 2 medium onions, chopped
    • 3 flakes garlic, crushed
    • 1 inch ginger, crushed
    • 3 large tomatoes, pureed
    • 1 tsp red-chilli powder
    • 1/2 tsp garam masala powder
    • 1/2 tsp dhania(corainder) powder
    • 1/2 tsp cumin powder
    • 2 tsp powdered poppy seeds
    • 1/2 tsp sugar
    • 1 tbsp ground peanuts/cashewnuts

    Method

    Step 1

    Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.

    Step 2

    Add singhare ka atta, mix well and shape into walnut sized balls.

    Step 3

    Deep-fry koftas to a golden brown over high flame and keep aside.

    Step 4

    Heat ghee; add jeera followed by ginger and sauté to a light brown.

    Step 5

    Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.

    Step 6

    Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania..

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