Stuffed Malai Kofta
Serving - 5
INGREDIENTS
Cashews - 30 grams
Water - 70 milliliters
Raisins - 1 1/2 tablespoons
Almonds - 1 1/2 tablespoons
Cashews - 1 1/2 tablespoons
Boiled mashed potato - 250 grams
Grated paneer - 100 grams
Khoa - 50 grams
Green chili - 1 teaspoon
Coriander - 1 tablespoon
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Butter - 1 1/2 tablespons
Oil - 1 tablespoon
Cumin - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Onion - 100 grams
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Tomato puree - 180 grams
Khoa - 50 grams
Water - 500 milliliters
Fresh cream - 50 grams
Dry fenugreek leaves - 2 teaspons
Coriander - 2 teaspoons
Cashews - for garnishing
PREPARATION
1.In a small bowl, add 30 grams cashews and 70 milliliters water.
2.Soak for 30-40 minutes. Keep aside.
3.In another bowl, add 1 1/2 tablespoons raisins, 1 1/2 tablespoons chopped almonds and 1 1/2 tablespoons chopped
cashews.
4.Mix well and Keep aside.
5.In a mixing bowl, add 250 grams boiled mashed potatoes, 100 grams grated paneer, 50 grams khoa, 1 teaspoon gre
en chili, 1 tablespoon coriander, 1/2 teaspoon salt, 1/4 teaspoon red chilli, 1/2 teaspoon coriander powder, 1/2 teaspo
on cumin powder and 1/2 teaspoon garam masala.
6.Mix all the ingredients well.
7.Now, take the mixture, flatten it, add dry fruit mixture and make a small round bowl.
8.Heat oil in a pan, deep fry the koftas and cook on low flame till golden brown in color.
9.Now, transfer the soaked cashews in a blender and blend it well.
10.Keep aside.
11.In a wok, add 1 1/2 tablespoons butter, 1 tablespoon oil and mix well.
12.Now, add 1/2 teaspoon cumin and mix again.
13.Cook till cumin seeds starts to splutter.
14.Then, add 1 tablespoon ginger garlic paste and mix it well.
15.Add 100 grams onion, mix and cook till turned golden brown.
16.Now, add 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili and mix well.
17.Then, add 180 grams tomato puree and mix again.
18.Add blended cashews, 50 grams khoa and mix.
19.Add 500 milliliters water and give it a nice stir.
20.Now, add 50 grams fresh cream and stir again.
21.Then, add 2 teaspoons dry fenugreek leaves, 2 teaspoons coriander and mix well.
22.Add the prepared koftas and mix again.
23.Cook for 4-5 minutes on moderate heat.
24.Remove the wok from heat.
25.Add stuffed malai kofta in a serving dish.
26.Garnish with cashews.
27.Serve wih chapatti and salad.