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Malai kofta

  • 100 gms Paneer/Cottage cheese
  • 2 medium sized potato(boiled)
  • 1 cup Fresh cream
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • Salt to taste
  • 1 tsp Sugar
  • 1/2 tsp Cumin powder
  • 2 tbsp fresh Corrainder leaves(chopped)
  • 1 cup Milk
  • 1 tsp Rose water
  • 1 tsp Garam masala powder
  • 1 tbsp Butter
  • 2 tbsp roasted Cashewnuts
  • 1 tbsp raw Cashewnut paste
  • 1 tbsp Charmagaz paste/watermelon seeds paste
  • 1 tbsp Raisins
  • Oil for deep frying

  1. Grate the paneer and mash the potatoes.
  2. In a bowl mix grated paneer, mashed potatoes, fresh corrainder leaves and salt.
  3. Take a ping-pong ball sized dough in hand.
  4. Flatten the dough, place 1 roasted cashewnut and 1 raisins in the middle and shape into ball.
  5. Repeat the process with the remaining dough.
  6. Then heat oil in a kadhai and fry the koftas till golden brown.
  7. Now heat oil in a pan add 3 tbsp oil, put ginger paste, garlic paste and cook untill oil separates from it.
  8. Then add raw cashewnut paste, charmagaz paste, cumin powder, garam masala powder and fry for 3 minutes.
  9. Then add salt, sugar, milk and boil for 4 minutes.
  10. Then put the koftas into the gravy and let the spices enter inside the koftas.
  11. Now add fresh cream into it and mix well and remove the dish from flame.
  12. Then sprinkle rose water over it and serve hot with parathas, naan etc.

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