Mughlai Malai Kofta Curry
By: Muskaan & Sadhana
Published: Wednesday, March 3, 2010 - 8:21am

Ingredients




5 mediums Potatoes, boiled-peeled-grated
2 Thai Green chillies, finely chopped
1/2 cup Paneer (cottage cheese), grated
1/2 cup Carrot & Peas, partially boiled & squeezed to remove excess 
1/4 cup Fresh Cilantro, finely chopped
1/4 cup Cornflour/ corn starch
1/4 cup Golden Raisins + Chopped Cashew
Salt to taste

Oil for Deep Fry / Spray to bake,

Gravy:

3 mediums Onions,
1 cup Tomato puree
1/4 cup Paneer, grated (cottage cheese)
1 Tbsp, Ginger paste
1 Tbsp, Garlic Paste
2 Green Chillies, finely chopped
1 teaspoon Coriander powder
1 teaspoon .Cmin powder
1/4 teaspoon Turmeric powder
1/2 teaspoon Red chilli powder
1 teaspoon Shah Jeera (cumin seeds)
1 teaspoon Garam Masala
1/2 cup Fresh Cream / Half & Half
2 % Milk, as needed
Salt to taste

Preparation

1 Boil the potatoes, cool, peel and grate them. 2 Grate paneer. 3 Wash all green chillies, deseed and chop them fine. 4 Peel carrots,grate them, add peas and some water, boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth. 5 Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside. 6 In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt. Mix well. Divide into 20-22 equal sized balls. Stuff  raisins & cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil. 7 OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wraped with aluminum foil,for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slight brown on one side. 8 On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes. Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. cook for a minute. 9 Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy. 10 Add half½ along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. 11 Stir in fresh cream and garam masala powder. 12 Gently put all of these kofta's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)

About


Malai Kofta- A very well known mughlai dish.Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. This Super soft raisin stuffed cottage cheese dumplings in a rich creamy tomato gravy, a main course dish paired along with crispy roti/ nan, basmati rice with some salad. Some gravies especially mughlai dishes like these are meant to be made in its traditional way to really enjoy it. I have given down two different methods : low fat version by baking kofta's in oven, also the original version of deep frying them, and cooking it in heavy cream.

Comments:
RAJAN BANAY

PLEAS YOUR ALL RECIPY IN HINDI LANGUAG