Description:
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Prep time: 35-40 minutes
Cooking time: 1hr
Serves: 5-6 people
Base Gravy:
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CARDAMOM | हरी इलायची 3 NOS.
CINNAMON STICK | दालचीनी 1 INCH
BAY LEAF | तेज पत्ता 1 NO.
ONION | प्याज़ 2 NOS. (SLICED)
TOMATO | टमाटर 3 NOS. (DICED)
GREEN CHILLI | हरी मिर्च 3 NOS.
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 2 INCH
CORIANDER STEMS | धनिए के डंठल A HANDFUL
CASHEW | काजू 18-20 NOS.
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
TURMERIC POWDER | हल्दी पाउडर ¼ TSP
HOT WATER | गरम पानी AS REQUIRED
WATER | पानी AS REQUIRED
Tempering:
BUTTER | मक्खन 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
Kofta:
PANEER | पनीर 100 GRAMS
MAWA | मावा 50 GRAMS
POTATO | आलू 1 NO. (BOILED)
REFINED FLOUR | मैदा 2 TBSP
SALT | नमक TO TASTE
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
CASHEW | काजू 1 TBSP (CHOPPED)
RAISIN | किशमिश 1 TBSP (CHOPPED)
GREEN CARDAMOM POWDER | हरी इलायची का पाउडर A PINCH
BLACK PEPPER POWDER | काली मिर्च का पाउडर A LARGE PINCH
CORN FLOUR | कॉर्न फ्लोर
Method:
Set a pan over high flame, add oil & let it get hot.
Add all the whole spices & let them crackle for a few seconds then add onions, stir well & cook over medium to high flame until the onions turn soft & start to turn slightly light golden brown.
Further add tomato, green chilli, garlic, coriander stem, cashew, salt, all the powdered spices stir well & cook for 1-2 minutes.
Then add hot water, stir well, cover & cook for 10-12 minutes until the tomatoes turn soft.
Once cooked, switch off the flame & discard the cinnamon stick & bay leaf, let the mixture cool down completely.
Add the cooled mixture into a mixer grinder jar & grind it into a fine puree using water if required.
For the tempering, set the same pan over high flame add butter & let it melt.
Add kashmiri red chilli powder, lower the flame & stir well, then immediately sieve & add the grinded gravy & mix well with the tempering.
Add hot water to adjust the consistency & cook the gravy for 3-4 minutes, the gravy should be slightly thin & of pouring consistency.
Taste & adjust salt if required, also add sugar, fresh cream, garam masala & roasted kasuri methi powder & stir well, the gravy for malai kofta is ready.
To make the kofta, grate & add the paneer into a large parat (plate) & with the use of the heel of your palm mash it until it becomes smooth & comes together like a dough, make sure to not over - mash otherwise the ghee will separate.
Once the paneer is mashed & comes together like a dough, crumble & add the Mawa into the parat & mash it similarly.
Combine the paneer & Mawa, then grate & mash the potato as well.
Mix everything together, then add refined flour in 2 batches & combine again.
Add all the remaining flavouring ingredients of the kofta & mix, your kofta mixture is ready.
To shape the kofta take a small portion from the dough & form it into a roundel, make sure to apply pressure using your palms.
Once the roundel is formed, coat it using corn flour & then shape it again, shape all the koftas similarly.
Fry the koftas in 150-155°C hot oil, just make sure that before adding the koftas, stir the hot oil gently using a spoon & then carefully drop 3-4 koftas at a time, once you have added all the koftas keep stirring the oil using the spoon gently so that all the koftas will fry evenly.
Fry the koftas over medium to low flame.
Once fried transfer the koftas into a sieve using a spider so that all the excess oil drips off.
Your delicious koftas are also ready.
Do not cook the koftas along with the gravy, serve them by puouring the gravy in a bowl and add the koftas to it & enjoy
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