Rich and creamy malai kofta delights almost every vegetarian. This dish actually originated from the Mughlai cuisine. Enjoy this delectable, classic north Indian dish which can be served with naans or rotis and even rice and pulav.
Ingredients: COMING SOON
Method:
To make the kofta:
- In a pan, dry roast the finely chopped spinach and cabbage and then cool them down in a bowl.
- Soak the 2 bread slices in milk.
- Add the finely chopped green chillies, coriander leaves, cornflour, grated paneer and grated cheese to the bowl of cooled down spinach and cabbage. Also add the bread soaked in milk without the crust and salt to the bowl and mix all the ingredients well.
- To make the koftas, dust your hand with little cornflour and make small, round dumplings.
- Add these koftas to hot oil and fry them until they turn brown in colour.
- Once done, take the koftas out on an absorbent paper.
To make the curry:
- In a pan, heat the ghee.
- Once the ghee is hot, add the whole dry kashmiri chilli, cumin seeds, asafoetida and onion & garlic paste. Cook the onion until they are brown.
- Add the curd and cashew nuts paste to the curry and mix well.
- Add the tomato puree to the curry and mix well.
- Add the coriander and cumin seed powder, kashmiri red chilli powder, garam masala, salt to taste and sugar and mix all the ingredients well.
- Let the tomato puree simmer atleast for 8-10 minutes.
- When the moisture dries out, add water to the curry and mix well.
- Add the cream / homemade malai to the curry and mix well.
- Add little coriander leaves and mix well. Then turn off the flame.
- The kofta curry is ready to plate.
To plate:
- In your serving dish, plate the koftas.
- Pour the curry over the koftas.
- Garnish with some cream and coriander leaves.
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Editing: Kishor Rai
Script: Narayan Thakur
Voice Over: Mohita Namjoshi
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A.
