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Before you jump to Malai kofta recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater
Can Fast Food Be Healthy?
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We hope you got benefit from reading it, now let’s go back to malai kofta recipe. To make malai kofta you need 18 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Malai kofta:
- Get 1 bowl grated paneer
- You need 4 potatoes
- Get as per taste Salt
- Get 1/2 tsp Black pepper
- Use as required Dryfruits for stuffing
- Get As needed Oil for frying
- Take 2 tbsp cornflour
- You need as required Coriander
- Use 3 onions
- Take 4 tomatoes
- Get 2 green chilies
- You need 1 piece ginger
- Get as required Whole spices
- Take as per taste Salt
- Prepare 1 tsp Red chilli powder
- Provide 1 tsp Coriander powder
- You need 1/2 tsp turmeric powder
- Take As required Cashew Nuts paste
Steps to make Malai kofta:
- Mix all the ingredients mentioned under "For making paneer kofta" ingredient list except oil in a bowl. - Make medium sized balls and fry the paneer koftas in medium hot oil till golden.
- Keep the fried kofta aside. - Making Malai Kofta - Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil. - Add all the whole spices and fry till the oil becomes fragrant. - First add the onion paste and brown it.add cashewnuts paste.
- Stir and saute till the oil starts to leave the sides of the masala paste. Add water and stir. - Simmer till the gravy begins to thicken. Takes approx 11-12 minutes on a low flame. - Towards the end add crushed kasuri methi leaves and salt.add koftas and add gravy.garnish with coriander leaves.
In this delicious restaurant style malai kofta recipe, the kofta are made with paneer and potatoes. I have had malai kofta only once in my life time. And finally once got it too and thought I should post malai kofta in this. Silly right, but somehow I tried malai kofta as well. This malai kofta recipe is a vegetarian delight made of paneer and potato balls in a rich tomato Mmmm.
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