- This is a very popular dish in North India that is great in taste.
Recipe
Ingredients
Kofte
- Paneer or Cottage Cheese – 100 grams
- Potato – 4 pieces (boiled and mashed)
- All purpose flour or corn flour – 5 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Garam masala – 1/4 teaspoon
- Chat masala -1/2 teaspoon
- Salt – to taste
- Oil – for deep frying
Filling
- Cashew – 6 pieces (soaked and chopped)
- Raisins – 10 pieces ( soaked)
- Sugar – 1 teaspoon
Curry
- Asafoetida – 1/4 teaspoon
- Cumin seeds – 1/4 teaspoon
- Whole red chili – 1 piece
- Tomato – 3 Pieces
- Ginger – 1 teaspoon Julien
- Coriander powder – 1 teaspoon
- Cumin powder – 1/2 teaspoon
- Garam masala – 1/4 teaspoon
- Chat masala – 1/4 teaspoon
- Fresh cream -1 teaspoon
- Kasuri methi – 1/4 teaspoon
- Water – 2 cups
- Green coriander – 2 teaspoon chopped
- Salt -to taste
Procedure
Kofta
- Mix the shredded Paneer, mashed potatoes, all purpose flour and all masala in a big bowl.
- Mix the cashew, raisins and sugar and keep it in a small bowl.
- Divide them into small balls.
- Flatten the balls and fill them with cashew and raisin mixture.
- Cover the filling with the mixture and reform flattened balls in the shape of kofta.
- Deep the fry the kofta in oil and keep them aside
Curry
- Take a kadhai and add oil.
- Temper with whole red chili, asafoetida and cumin seeds.
- Over it add coriander powder, turmeric powder, garam masala powder, chat masala powder and red chili powder.
- Cook well and add tomato and ginger paste or chopped.
- Over it add Kasuri methi, fresh cream and let it cook for some time.
- Add water and adjust salt.
- Switch off the flame and put the fried koftas in the curry.Otherwise they turn soggy and break away.
- Garnish with chopped green coriander.
Serve Malai Kofta hot with Roti or rice.
Happy cooking!
Recipe Credit Nilanjana Rambothu