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The ingredients needed to make Malai Kofta with Tawa Naan:
- Get For Malai Kofta–
- Prepare 3 large boiled potatoes
- Take 200 grams fresh Paneer grated
- Take 3 tbsp corn starch
- Provide 1 tbsp broken cashew nuts
- You need 2 tbsp raisins
- Use to taste Salt
- Prepare as required Oil for deep frying
- Prepare 1/2 tsp garam masala
- Provide For gravy
- Prepare 2 tbsp oil
- Provide 3 tomatoes
- Provide 1 onion
- Prepare 1/2 inch cinnamon stick
- Get 1 black cardamom
- Get 1 bay leaf
- Get 1 tbsp
- Prepare 10-12 cashew nuts
- Use 2 cloves
- Get 2 green cardamoms
- Use 1 tbsp poppy seeds
- Prepare 1 tbsp ginger garlic paste
- Get 1 tsp red chilli powder
- Use 1 tsp coriander powder
- Use 1 tsp garam masala
- Provide to taste Salt
- Prepare 2 tbsp fresh cream
- Prepare 1 tbsp water melon seeds
- Prepare for Tandoori Tawa Naan–
- Get 2 cups maida
- Prepare 2 tbsp curd
- Take 1 tsp dry powder yeast
- Take 1 tsp sugar for yeast activation
- Prepare 2 tbsp melted ghee
- Provide 1 tsp onion seeds (kalaunji)
- Provide 2 tbsp coriander leaves chopped
Instructions to make Malai Kofta with Tawa Naan:
- For Gravy_ Heat oil in a pan. Add cardamoms, cloves, cinnamon, cashews, poppy seeds, watermelon seeds and onions. Saute until onions turn transparent or golden. - Next add tomatoes & saute until they turn soft and mushy, add half cup water & boil all the ingredients until soft. - Turn off the hob and cool completely. Blend this to a smooth puree. Sieve the purée to get the creamy texture.
- Heat pan with oil. Add bay leaf, cinnamon and cardamoms, sauté. - Add ginger-garlic paste and saute on a low heat till the raw smell goes away. - Quickly stir in chilli powder, garam masala, coriander powder,salt. - Pour the onion-tomato puree. Mix well and until starts to leave sides. Add water to adjust the consistency of gravy.Add the dash cream and mix well.
- For Kofta_ To make malai kofta, boil potatoes until just done and not mushy. - Crumble them and add to a mixing bowl along with grated paneer, cornflour, salt, garam masala and chopped coriander leaves, raisins and cashews.
- Mix everything well and divide the dough to 10-11 equal portions. Roll them to balls. - Heat oil in a kadhai for deep frying. Fry the Koftas from all sides on medium flame until crispy and golden. Take out on a plate.
- Cool the gravy slightly. Transfer it to a serving dish. Cool the malai koftas slightly. Place them in the gravy and pour 1 tbsp of cream. - Garnish malai kofta with coriander leaves and pomegranate seeds.
- For Naan_ in a bowl add yeast, sugar and 5 tbsp lukewarm water, mix well and keep aside for 5-7 mins. In a mixing bow, add flour, curd, salt, ghee and yeast mixture. Mix well and knead the soft dough using lukewarm water. Cover and rest for 30 mins until dough slightly rise.
- Now make 10 equal portions of the dough. Put some dry flour on the surface and Roll them putting some kalaunji and coriander leaves over it. Heat a tawa, spread some water over it. Quickly place the naam over it. Now cook it and then revert the tawa over heat and cook the naan from the top side as well.
- Once done, apply butter/ghee over it. Serve hot tandoori naan with Malai Kofta… goes very well together.
Baked Malai kofta is a popular Indian vegetarian curry made with baked potato & paneer balls dunked in rich & creamy tomato based gravy. Malai kofta is a delicious and rich main dish. One of the popular paneer dishes for any special occasion. Serve with naan, roti or over the plain rice. Malai kofta is a popular as well as most sought after vegetarian Indian dish in restaurants.
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