Home / Recipes / Malai Kofta
This is one of the dishes I prefer to make at dinners when we have guests who are vegetarians as they mostly prefer paneer.
Pressure cook the tomatoes with cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil. (1 whistle is enough)
When the mixture cools down, grind it in a blender. Add in the curd and mix it well. Keep it aside.
Mash the paneer in a bowl. Add in green cardamom powder, salt, flour and mix well. Take small portions and shape them into koftas.
In a kadhai, heat sufficient oil and deep fry the koftas. Place them on tissue papers to drain the excess oil.
Strain the mixture and transfer it in a pan, bring the mixture to a boil and add in the garam masala along with the cream.
In a serving bowl add the deep fried koftas, (I sprinkle some chat masala and then pour the gravy on top.) Garnish with some more cream before serving.
Finally garnish with some fresh coriander leaves and serve it hot.
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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