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Malai Kofta



















Ingredients

Quantity
Green peas
100gms
Cauliflower – finely chopped
100gms
French beans – finely chopped
100gms
Carrots – finely chopped
100gms
Potatoes – boiled and mashed
250gms
Bread crumbs
2 tbsp
Bread slice – soaked in water 
1
Garam masala
1 tsp
Chilli powder
1 tsp
Lemon juice
1 ½ tsp
Salt
to taste 
Oil
for deep frying

Grind into a paste koftas:


Cloves
9
Ginger 1”
1 piece
Green chilli
7

For the gravy:


Tomatoes
750gms
Onions
3
Cloves
4
Small stick cinnamon
1
Cornstarch
1 tbsp
Sugar
1 tsp
Garam masala
1 tsp
Chilli powder
1 tsp
Butter
4 tbsp
Salt and pepper
to taste 

Garnishing:


Fresh cream
1 tbsp
Grated cheese
½ tbsp

Grind in to a paste for gravy:


Cloves
15
Ginger 1”
1 piece
Green chillies
5


Stuffed Vegetable Balls in Creamy Tomato Gravy.

For The Koftas:

Boil the peas.
Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
Add the vegetables and peas to the potatoes and make a dough.
Add 1 tablespoon of bread crumbs and the bread slice.
Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown color. Keep aside.

For The Gravy:

Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
Blend the onions in a blender with very little water.
Heat the butter, add the onions and stir fry for 5 minutes until light brown.
Then add the cloves, cinnamon and paste and fry again for 2 minutes.
Add the tomato puree and cook for 2 minutes.
Add 1 cup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, add the cornstarch and sugar and blend.
Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
When done, pour cream and grated cheese and serve hot.