Kofta
are a favourite with Punjabis and kofta are made with nearly any
vegetable. Potatoes are usually used for binding the kofta, which may be
flavoured with a variety of Punjabi spices. The gravy in which the
kofta are doused also vary. The Punjabi Malai Kofta are a specialty and
savored by all connoisseurs of Punjabi food. Spicy and soft vegetable
dumplings are put into a rich tomato gravy cooked in butter and topped
with cream.
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Cooking Time:
Serves 4.
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Add your private note Preparation Time:
Cooking Time:
Serves 4.
Show me for servings
Ingredients
For the malai koftas1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
salt to taste
oil for deep-frying
For the tomato gravy1/2 cup sliced onions
12 mm. (½") piece of ginger (adrak), chopped
3 cloves of garlic (lehsun)
2 cups chopped tomatoes
4 to 5 cashewnuts (kaju)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
Other ingredients4 tbsp butter
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tsp sugar
salt to taste
4 to 5 tbsp fresh cream
1 tbsp chopped coriander (dhania) and 1 tsp butter for the garnish
Method
For the malai koftas
For the tomato gravy
How to proceed
For the malai koftas
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 8 equal parts and shape them into flat koftas.
- Heat the oil in a kadhai and deep-fry the koftas in it over a medium flame till they are golden brown.
- Drain on absorbent paper and keep aside.
For the tomato gravy
- Combine all the ingredients in a pan with ½ cup of water and cook on a low flame for 15 to 20 minutes. Cool completely.
- Blend this mixture in a mixer to a smooth purée.
- Strain and keep aside.
How to proceed
- Heat the butter in a pan and add the cumin seeds.
- When they crackle, add the prepared tomato gravy, Punjabi garam masala, dried fenugreek leaves, sugar and salt and bring to boil.
- Add the cream and mix well.
- Add the koftas and simmer for 2-3 minutes.
- Serve hot garnished with coriander and butter.
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