Learn how to make Malai Kofta, an absolute delight for all the vegetarians as well as the non vegetarians.
Rich and creamy malai kofta delights almost every vegetarian. This dish actually originated from the Mughlai cuisine. Chef Ruchi Bharani brings you this delectable, classic north Indian dish which can be served with naans or rotis and even rice and pulav.
Ingredients:
125gms paneer (cottage cheese)
1 & 1/2 tbsp corn flour
oil to fry
25g cabbage
2 green chillies
2 slices of bread
1 tbsp cheese
For gravy
350g tomatoes
1& 1/2 tbsp kaju paste
1 & 1/2 tsp sugar
1 Kashmiri Mirchi
1/2 tsp cumin seeds
1/2 tsp asefoetida
1 onion
3 garlic cloves, ground to paste
1 tsp Kashmiri Mirch powder
1/2 tsp garam masala
1 tbsp ghee
1/2 cup water
To garnish-
grated paneer, cream, coriander
Method:
To make the kofta:
– In a pan, dry roast the finely chopped spinach and cabbage and then cool them down in a bowl.
– Soak the 2 bread slices in milk.
– Add the finely chopped green chillies, coriander leaves, cornflour, grated paneer and grated cheese to the bowl of cooled down spinach and cabbage. Also add the bread soaked in milk without the crust and salt to the bowl and mix all the ingredients well.
– To make the koftas, dust your hand with little cornflour and make small, round dumplings.
– Add these koftas to hot oil and fry them until they turn brown in colour.
– Once done, take the koftas out on an absorbent paper.
To make the curry:
– In a pan, heat the ghee.
– Once the ghee is hot, add the whole dry kashmiri chilli, cumin seeds, asafoetida and onion & garlic paste. Cook the onion until they are brown.
– Add the curd and cashew nuts paste to the curry and mix well.
– Add the tomato puree to the curry and mix well.
– Add the coriander and cumin seed powder, kashmiri red chilli powder, garam masala, salt to taste and sugar and mix all the ingredients well.
– Let the tomato puree simmer atleast for 8-10 minutes.
– When the moisture dries out, add water to the curry and mix well.
– Add the cream / homemade malai to the curry and mix well.
– Add little coriander leaves and mix well. Then turn off the flame.
– The kofta curry is ready to plate.
To plate:
– In your serving dish, plate the koftas.
– Pour the curry over the koftas.
– Garnish with some cream and coriander leaves.
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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