After navratri fast, it was time for feast, time for celebration!!! And for celebrations and a small family gathering that we had at our home yesterday, I decided to make this creamy, rich, soft, melt-in-mouth Malai Kofta in Tomato and Cashew gravy.
So let's cook Malai Kofta in really simple steps.
Ingredients:
For kofta:
- 200 gms. cottage cheese
- 1 medium boiled potato
- Salt to taste
- Black pepper to taste
- 1/2 tsp. cardamom powder
- Handful of raisins and Cashews for stuffing
- 1 tbsp. cornflour
- 3 tomatoes pureed
- 1/2 cup cashews soaked in water for 2 hours
- 2 tbsp. oil
- 1 tsp. cumin powder
- 1 tsp. cardamom powder
- Salt to taste
- 1/2 tsp turmeric powder
- Black pepper to taste
- 1 cup full cream milk
- 1/2 cup fresh cream
- 1-2 tbsp. cornflour
- Chopped coriander leaves
- Grated cottage cheese (optional)
For Koftas:
- Crumble cottage cheese & potato together, add salt, pepper, cardamom powder, and mix all ingredients together well.
- Divide the mixture into equal portions, take one portion and flatten it with your hand and place few raisins and cashews in the centre .
- Roll again into a ball.
- Sprinkle cornflour in a plate, dust all the koftas with cornflour.
- Heat oil in a deep bottom vessel and fry koftas till light golden colour, do not overcook.
- Heat oil in a heavy base wok, add chopped tomatoes and cook till oil leaves sides.
- Make fine paste of cashews in a grinder, add the paste in the wok and keep stirring from time to time.
- Add cumin powder, salt, black pepper powder, cardamom powder and sauté for few minutes.
- Simmer the flame, and add milk while stirring continuously.
- Take 2-3 tbsp milk in a bowl add cornflour and mix till all lumps are dissolved add this to the gravy and cook till the gravy is thick, add raisins and cashews.
- Whisk cream and add to the gravy, switch off the flame.
- Put koftas in the gravy just before serving.
- Garnish with grated cheese and chopped coriander.
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