Malai Kofta
Equipment
- Bowl
- Potato masher
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 750 g Paneer
- 50 g Gram (Chickpea) flour (1/3 cup)
- Vegetable oil for deep-frying
For the filling
- Saffron threads few
- 1 tablespoon Milk
- 150 g Cream (2/3 cup) clotted
- 10-15 Cashew nut halves
- 150 g Paneer mashed
- 16 Raisins
- 30 g Khoya or 3 tablespoons milk powder (dry milk)
- 1 tablespoon Coriander (Cilantro) leaves chopped
- 1 teaspoon Ginger finely chopped
- 1 teaspoon Cumin seeds black
- Salt pinch of
For the sauce
- 1 tablespoon Coriander ground
- 1 teaspoon Red chilli powder Kashmiri
- 3 tablespoons Ghee or Vegetable oil
- 3 Cardamom pods green
- 2 Cloves
- 1 Cardamom pod black
- 2 Bay leaves
- 1 Cinnamon stick about 2.5cm / 1 inch long
- 2 teaspoons Ginger Paste
- 1 tablespoon Cashew Nut Paste
- 750 g Tomatoes (5 medium), chopped
- 1 litre Vegetable stock (4 1/4 cups)
- 1 teaspoon Green cardamom ground
- 1 teaspoon Mace ground
- 1/4 teaspoon Cloves ground
- 1/4 teaspoon Cinnamon ground
- Salt
Instructions
- Put the paneer in a bowl and mash with a potato masher or a fork, then add the flour, and mix together. Divide into 8 equal portions and shape into balls or ovals.
- For the filling, put the saffron in a small bowl with the milk and soak until required.
- Put all the ingredients for the filling, including the saffron and milk, in a large bowl and mix together. Divide into 8 equal portions.
- Flatten the paneer balls or ovals between your hands, place a portion of the filling in the middle and reshape into balls or ovals.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350’F, or until a cube of bread browns in 30 seconds, then reduce the heat.
- Working in batches, if necessary, carefully lower the stuffed kofta into the hot oil and deep-fry for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- To make the sauce, mix the ground coriander, chilli powder, and 3 tablespoons of water together in a small bowl.
- Heat the ghee in a heavy-based pan over medium heat, add the whole spices and bay leaves and, stir-fry for about 1 minute, or until the cardamom pods begin to change color.
- Add the ginger paste and stir-fry for 1 minute, then add the ground coriander and chilli powder mixture and stir-fry for about 2-3 minutes, or until all the water has evaporated
- Add the cashew nut paste and stir-fry for a further 2 minutes, or until the oil separates out. Add the tomatoes, bring to a boil, then reduce the heat to low and simmer for 5-7 minutes.
- Add the stock, bring to a boil, then reduce the heat to low and simmer for a further 10 minutes. Place the fried kofta in the sauce and simmer for 3-4 minutes. Mix all the ground spices together, then sprinkle them over.
Video
Nutrition
Serving: 8gSodium: 58mgCalcium: 607mgVitamin C: 14mgVitamin A: 1101IUSugar: 3gFiber: 3gPotassium: 339mgCholesterol: 115mgCalories: 518kcalTrans Fat: 1gSaturated Fat: 26gFat: 43gProtein: 20gCarbohydrates: 14gIron: 1mg
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