Thursday, October 20, 2011

Malai kofta / Vegetable kofta curry

  Friends, this blog is achieving a significant milestone as I am posting my hundredth recipe. I appreciate all the support and encouragement from you. To celebrate this milestone, I wanted to share one of my favorite recipes. Ever since I got introduced to Malai Kofta, it has been one of my top picks at restaurants. While the texture of the kofta gives it unique identity, I admire the way it beautifully blends with the gravy. 


2 potatoes
1 cup cottage cheese /paneer
1 cup cauliflower 
1 cup cabbage
1 small cup of sweet peas
2 green chillies
2 tbsp of besan/ Gram flour
1/2 tsp red chilly powder
salt as required
oil for deep frying

For the Gravy:

1 inch of cinnamon stick
3 cloves
2 Elaichi/ cardamom
1 cup of tomato sauce
1 tbsp of grated ginger
1 tsp of red chilly powder
1 tsp of cumin powder
1/4 tsp of  dry fenugreek leaves/ kasoori methi
1 tbsp of grated coconut
10 pieces of cashewnuts
1 tbsp of heavy cream
1 tbsp of butter


1.Boil the potatoes, peel the skin and mash them. Grate the paneer.
2.Grate both cauliflower and cabbage and saute them with chopped green chillies, chopped coriander leaves and peas. Cook till the water dries up.
3.Mix the paneer, potatoes, sauteed veggies, salt, red chilly powder and besan all together.
4.Make lemon-sized balls and keep it aside.
5.For the gravy, add the butter to the skillet. Once the butter starts melting add cinnamon stick, cloves and cardamom.
6.As the nice aroma comes, add the tomato sauce and ginger.
7.Add 2 cups of water and add red chilly powder, cumin powder and salt.
8.Cook well till the raw smell disappears and add powdered cashewnuts and coconut. Cook for 5 minutes and add heavy cream. Gravy is ready.
9.Fry the prepared vegetable balls in the preheated oil. As they turn golden brown, transfer to the prepared gravy and mix gently.
10.Garnish with kasoori methi. Serve with roti/ paratha.

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