Malai kofta recipe
This restaurant style malai kofta curry is so delicious and very easy to make at home. Deep fried paneer balls are coated with cream and added into rich red gra
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.junglesutra.com.
Cooking tools:
- Blender
- Potato masher
- Slotted spatula
- Saucepan
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Peeler
Ingredients
- 1 large or 1 cup Onion roughly chopped
- ½ inch Ginger
- 2 cloves Garlic
- 3 medium or 2 cup Tomato roughly chopped
- 5-6 Cashew nuts
- ½ cup Water
- 1 tablespoon Oil
- 1 tablespoon Butter
- 1 Bay leaf
- ¼ inch Cinnamon stick
- 2-3 Cloves
- 2 Green cardamoms
- Salt to taste
- 1 ½ teaspoons Red chili powder
- 1 teaspoon Coriander powder
- ½ to ¾ cup Water or as needed
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (Dried fenugreek leaves) lightly crushed between your palm
- ¼ cup Heavy whipping cream or fresh cream or malai
- 2 small or 1 cup Potatoes boiled, peeled and mashed
- 1 cup Paneer grated or crumbled
- 3 tablespoons Corn flour (corn starch)
- 1 tablespoon Cashew nuts chopped
- 1 tablespoon Raisins
- Oil for deep frying kofta
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