Malai Kofta
Author: Jay Ahmed
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 5
- 8 medium Potatoes
- 140g Paneer
- 50g green peas
- 6 Green Chilli Peppers, finely chopped
- 1tsp Ginger Powder
- 1tsp Coriander Powder
- ½tsp Cumin Powder
- Pinch of Salt to taste
- 2tbsp Vegetable Oil
- 8 Cardamom Seeds
- 4cm of stick of Cinnamon
- 8 Cloves
- 150ml Cream
- 200ml Whole Milk
- 2tsp White Pepper Powder
- 1tsp Turmeric Powder
- 500 ml Water
- Peel, boil and mash the potatoes. You can do this last step with a hand blender or with a potato masher.
- Mix half the paneer, green chilli peppers, ginger powder, coriander powder, cumin powder and salt together in a bowl.
- Add the mashed potatoes and mix.
- Oil your hands slightly. Now take a small ball of the mixture in your hands. Roll the ball so it is nice and round.
- Repeat this with the remaining mixture until you have about 12 round balls. Set the balls aside.
- Heat up the vegetable oil. Add the cardamom, cinnamon and cloves to the pan and roast them gently on a low flame.
- Remove the cardamom, cinnamon and cloves from the pan. Let them cool down a bit and then grind them with a mortar and pestle.
- Mix the cream, green peas, remaining paneer and milk together in a bowl to make a paste.
- Heat up the ghee in the same pan.
- Add the white pepper powder and turmeric powder and fry for a few seconds.
- Now add the paste and fry for 8 minutes.
- Add in the water and lower the flame.
- Let simmer for 20 minutes, stirring occasionally.
- Fill a pan with vegetable oil and heat it on a high flame until there are bubbles.
- Gently add in the koftas and deep fry them until they are golden brown.
- Remove them and serve with the gravy.
Recipe by Some like it hot at http://recipes.hellomagazine.com/indianfood/20120509/malai-kofta/
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