Скачать или смотреть Malai Kofta Recipe That Beats Butter Chicken Any Day

Welcome to the ultimate vegetarian comfort food. If you're a fan of Butter Chicken, you will love my Malai Kofta recipe. Get my secrets for effortless Indian cooking: https://dutthouse.kit.com/7ea35c8c37

We're talking melt-in-your-mouth paneer and potato dumplings swimming in a rich, buttery tomato gravy that you won't be able to forget.

Serves 4

Ingredients:
For the Koftas (The Dumplings):
8 oz paneer
1 medium potato, boiled
1 tbsp cornstarch, more if your paneer is homemade
1 tsp Kashmiri red chili powder
1 tsp Garam Masala
1/2 tsp green cardamom powder
Salt
Oil for frying

For the Malai Gravy (The Sauce):
1 bay leaf
1 inch piece of cinnamon
1 tsp cumin seeds
1 tbsp neutral oil
2 tbsp butter
1 medium red onion, sliced
3 medium tomatoes, roughly chopped (or 1 8oz can)
1/4 cup cashews
1 inch piece of ginger
6-7 garlic cloves
2 tsp Kashmiri red chili powder
1/2 tsp turmeric Powder
2 tsp coriander powder
1 tsp Garam Masala
Salt
Sugar, if needed to balance acidity of tomatoes
2 tbsp heavy cream
1 tbsp Kasuri methi (dried fenugreek leaves)

Method:
1. Make the sauce: Heat oil and add the whole spices.
2. Once fragrant, add the onions, salt and let it cook till soft and light brown.
3. Add the ginger, garlic, tomatoes and cashews.
4. Add some more salt, turmeric and coriander powder and cook till tomatoes are soft (5-7 mins)
5. Add 1-1.5 cups of water, cover and cook for another 5 minutes.
6. Let it cool, remove cinnamon and bay leaf, blend and strain.
7. Heat the same pan, add butter and a little bit of neutral oil to prevent butter from burning.
8. Add Kashmiri red chili, the blended sauce and garam masala.
9. Cook for 5-7 more minutes.
10. Adjust seasoning and consistency (with water), if needed.
11. Make the koftas: Grate paneer and mash the cooked potato into it. Mix in spices, salt and cornstarch. Bring it together into a smooth dough.
12. Roll into 8 koftas an fry in 350°F oil until golden.
13. Serve the koftas, cover them with sauce and garnish with heavy cream and Kasuri methi.