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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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