Wednesday, September 2, 2020

Malai Kofta


This is a dish that I always eat in a restaurant since I did't know how to do it.....Now, I will make it at home.....not only is easy, but delicious!!

Malai Kofta

Yellow sauce

2 tablespoons sunflower seeds

40 Cashews

2 cups of  water 


3 tablespoons of ghee

3 Cardamom pods

2 cloves

1 bay leaf

2 onions chopped

1 teaspoon salt

2 garlic cloves and a piece of ginger to make  ginger garlic paste

1  tomatoe chopped

1 teaspoon coriander powder

1 teaspoon red chili powder

1 teaspoon Garam Masala

1 tablespoon chopped fresh coriander

1 teaspoon Turmeric

1/2 cup yogurt

1/2 cup of water


200 grama paneer grated

3 medium size potatoes boiled and mashed

1 teaspoon alholva 

1 teaspoon chopped fresh coriander

1 teaspoon of salt

1/2 teaspoon of kasmiri chili powder

1 teaspoon turmeric

4 tablespoons or more of cornstarch

Oil for frying

Soak the sunflower seeds and cashew for one hour. Let it boil for 10 minutes. Let it cool and in a blender blend them to make a thick paste. Set aside.

In a pot, heat the ghee, and add the cardamom, cloves, and bay leaf. Sautee the onions and garlic onion paste. Incorporate the coriander powder, red chili powder, Garam Masala and turmeric. Let it extract the flavors for 2 minutes.  Incorporate the cashew paste, the yogurt and water. Let it cook for 3 minutes. Incorporate the chopped tomatoes. Let it cook for 6 minutes.

On a tray, mix the grated paneer with the mashed potatoes. Add the spices and salt. Make balls, and coat them with cornstarch. Fry them until golden brown.

From the curry, the the bay leaf, cardamoms, and cloves out. Blend it until you have a smooth paste. Warm it. Place 2 balls of Kofta in a plate and coat them with sauce.....serve it with basmati rice....ENJOY!

1 comment:

  1. Kofta looks so good after frying! And that sauce is definitely the star here...