Malai koftas are made with paneer and potatoes. It is classic mughlai dish in which potato paneer balls are deep fried and then served in a rich gravy . Paneer and potato koftas can be eaten as snacks also .
Servings: 3 people
Potatoes: 2 (boiled and mashed)
Paneer: 1/2 cup
Onions: 1 small finely chopped
Salt : to taste
Red chilli powder: 1/4 tsp
Grated ginger: 1/2 tsp paste
Oil : for deep frying
Maida: 2 tsp
Tomatoes: 2 pureed
Onions: 1 paste
Cashewnuts or kaju: 2 tbsp
Salt: to taste
Red chillli powder: 1/4 tsp
Ginger-garlic paste: 1/2 tsp
Garam masala: 1/4 tsp
Fresh cream : 2 tbsp
Green chilli :1 chopped
Green cardamoms: 2 crushed
Butter: 2 tbsp
1.Mix all ingredients of kofta (except oil) in a bowl. Roll them into balls of equal size.
2. Heat oil in a kadai. Fry kofta balls till they become golden brown. Drain on absorbent paper to remove excess oil.
3. Soak cashews for 15 minutes in water and grind them into a fine paste.
4.Heat butter in a pan. Add onion paste, kaju paste, ginger-garlic paste and cook on low flame for 4-5 minutes.
5.Add tomato puree and cook for 2 minutes. Add salt, green cardamoms, green chili, red chilli powder, sugar and cook for 2 more minutes.
6. Add fresh cream and garam masala and half cup of water and cook for 3-4 minute on low flame.
For serving: Put koftas in a serving dish . Pour gravy over it and garnish with fresh cream.
Like Delicious.Desi on Facebook.