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MALAI KOFTA
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Ingredients
| For
koftas : |
| Potatoes |
250 Gm. |
| Gram flour |
20 Gm. |
| Khoya (reduced
milk) |
100 Gm |
| Paneer
(cottagecheese) |
75 Gm
|
| Sultanas |
10 Gm. |
| Fresh green
coriander |
4 Spring leaves |
| Green chilies
(chopped) |
5 Gm. |
| Sugar |
10 Gm. |
| Oil
for deep frying |
| Salt
to taste. |
| For
Curry : |
| Onions |
150 gm. |
| Ginger/ Garlic
paste |
10 gm. |
| Green
chilies(chopped) |
5 gm.
|
| Coriander powder |
5 gm. |
| Turmeric powder |
2.5 gm. |
| Chili powder |
5 gm. |
| Tomatoes (chopped) |
150 gm. |
| Yogurt |
112.5 gm. |
| Ghee (clarified
butter) |
45 gm. |
| Fresh coriander
leaves |
100 gm.
|
| Salt
to taste. |
| Red
cherry forgarnish. |
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Preparation
Method
Boil, peel and mash
potatoes. Add salt, gram flour and blend well. Grate khoya, paneer and mix sultanas,
chopped green chilies, chopped coriander leaves, salt and sugar. Divide the potato mixture
into 4 equal portions. Form a cup with each portion, and fill with khoya mixture. Shape
into oval koftas and deep fry till golden brown.
Grind onions, Ginger/Garlic paste, coriander powder, turmeric powder and chilli powder,
and fry masala with ghee in a wok. After 2 mins. add tomatoes , stir add salt and water.
Cook for 10 mins.
Remove koftas from gravy and arrange in a dish, add beaten yogurt to gravy, mix and pour
over the koftas. Garnish with chopped coriander leaves and a red cherry.
Time taken -- 1 hr.
Serves -- 4. |
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