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Lentil Almond Malai kofta in Almond Gravy

Nov-21-2016
Suganya Hariharan
10 minutes
Prep Time
50 minutes
Cook Time
0 People
Serves
Read Instructions Save For Later

ABOUT Lentil Almond Malai kofta in Almond Gravy RECIPE

Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!

Recipe Tags

  • Festive Fun
  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Main Dish

Ingredients Serving: 0

  1. For koftas: (10) :• Paneer/Firm Tofu(if vegan) - ½ cup, grated
  2. • Potatoes - 2, medium, boiled and washed
  3. • Split Bengal gram (chana dal) - ¼ cup
  4. Salt to taste
  5. Red chilli powder - 1.5 teaspoon
  6. Garam masala powder - ½ teaspoon
  7. Almonds - 5, broken
  8. Green chillies - 1, finely chopped
  9. Cumin powder- ½ teaspoon
  10. Coriander powder-1.5 teaspoon
  11. Cornflour/ corn starch - 4 tablespoons
  12. Oil - to deep fry
  13. For gravy: Oil - 2 - 3 tablespoons
  14. Onion - 2 medium, roughly chopped
  15. Garlic - 4, roughly chopped
  16. Ginger paste - 1 inch, roughly chopped
  17. Tomato - 2, medium, roughly chopped
  18. Coriander powder - 1 teaspoon
  19. Cumin powder = ½ tsp • Chilli powder - 1.5 teaspoon
  20. Dry Methi Leaves - 1 teaspoon
  21. Almonds - 6
  22. Almond milk - ¼ cup
  23. Fresh coriander leaves chopped 2 tablespoons

Instructions

  1. Wash and soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
  2. Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.
  3. Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.
  4. Meanwhile, for the gravy, heat 2 tablespoons of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and saute for few minutes till it oozes out.
  5. Take the same pan, add 1 teaspoon of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water, mix and bring to boil for 5-7 minutes on medium-low heat.
  6. It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.

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