malai kofkta
4
servings1 hour
total timeIngredients
malai kofkta:
1 heaped cup paneer, crumbled
1 heaped cup potato, boiled & crumbled
2 1/2 tbsp corn flour
1 tbsp garlic ginger paste
2 tbsp coriander leaves, minced
salt to taste
3/4 tsp garam masala
1 tbsp cashews, chopped
high heat oil
sauce pt1:
1 tbsp oil
2 cup onions
2 1/2 cup chopped tomatoes
25 cashews
3 green cardamoms
1/2 inch cinnamon stick
4 garlic cloves
sauce pt2:
2 tbsp butter (or oil)
1 bay leaf
2 cardamoms
2 tsp garlic ginger paste
3 tsp red chili powder
2 1/2 tsp garam masala
2 tsp coriander powder
salt to taste
1 tsp sugar
1/2 cup water (add more if needed)
2 tsp kasuri methi
heavy cream to taste
Directions
malai kofkta:
boil potatoes until just tender (make sure they are not mushy)
crumble potatoes and add to a mixing bowl along with paneer, garlic ginger paste, corn flour, salt, garam masala, coriander, and cashews
mix well and roll dough into little balls
heat oil in a pot for deep frying
deep fry the balls on medium heat until golden brown
remove and let cool before adding to sauce
sauce:
heat oil in a pan. when oil is hot, add cardamoms, garlic, and cinnamon. add onions and sauté
add tomatoes and cashews. sauté for 2-3 mins then add 1 cup of water and boil until soft/mushy (cover with lid)
turn off flame and cool, then add to blender until smooth purée. filter through strainer and set aside
heat pan with butter (or oil). add bay leaf, cinnamon, and cardamoms. add ginger garlic paste and sauté on low heat for 2-3 mins
add chili powder, garam masala, coriander powder, salt, and sugar. pour the purée in and mix well and sauté for 3-4 mins
add 1/2 cup water and cook covered on medium heat until sauce thickens
add heavy cream (or half & half) to taste and mix well on low heat
add kasuri methi and salt to taste
4
servings1 hour
total time