Saturday, 16 March 2013

Malai Kofta - Punjabi Vegetarian Traditional Food

Malai Kofta
Malai Kofta Ingredients

For the koftas

350 gms Panner

3 tbsp plain flour (maida)

1 tsp leveled, baking powder

4 green chillies, chopped

1 tbsp chopped coriander (dhania)

Ghee for deep - frying

Salt to taste

For the gravy

4 large sized tomatoes

100 gms fresh cream

4 tbsp ghee

1 tsp chilli powder

Salt to taste

To be ground into a paste

1 large onion

2 tbsp grated fresh coconut

7 cloves garlic (lehsun)

2 green chillies

2 red chillies

2 tsp coriander (dhania) seeds

1 tsp cumin seeds (jeera)

2 tsp chirongi nuts (charoli)

2 tsp poppy seeds (khus - khus)

25 mm. (1/2") piece ginger (adrak)

2 tsp chopped fresh coriander (dhania)

  1. Crumble the paneer and knead very well.
  2. Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
  3. Shape into small ball and deep fry in ghee. Keep aside these koftas.

For the gravy

  1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.
  2. Heat the ghee in a vessel and fry the paste very well.
  3. Add the chilli powder and fry again for 1 minute.
  4. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.
  5. Just before serving, add the koftas. Serve hot with parathas, puris or rice.
  1. You can add 1 teacup of boiled green peas to the gravy if you like.

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